Croissants with Nutella Recipe - Celebrating World Nutella Day 2015

It was a perfect snowy day here to indulge with my  Nutella filled Croissants

I haven't made real croissants in ages as I usually make a fast and yummy yogurt crescent that suits me just fine. However I have been wanting to test out a new stone ground flour that I am not able to buy locally on a variety of breads and pastry so I know how it turns out. It is not a white white flour and it is somewhat gritty, so it is important to know how it acts when making a variety of breads or pastries before I serve it to guests. I already learned that it is quite fragile when making thin crust pizzas for the wood oven, so I am still tweaking on that recipe. I found that this flour makes a beautiful croissant, full of flavor and an enchanting golden color. I used my natural wild yeast, sometimes called  sour dough,  that gave the finished product just a nice tang that cut through the butteriness. What's not to love?

My batch of croissants 

I won't kid you, it does take a bit of time to make these, and they are a bit fiddly, but the flavor and satisfaction are worth the effort. I feel the same about puff pasty and danish, which are the same process of building up layers of flour and butter through rolling out and folding, letting the dough rest in the cold and knowing just the right timing for the best results that it might be a tad daunting. However, I think you will find once you get the hang of it all they are a delight to make and even nicer to share with the ones you love or maybe someone you want to impress.

Tea for three

Roll em up

World Nutella Day is an event created by Sara Rosso of Ms Adventures in Italy and Michelle Fabio of Bleeding Espresso, just for fun and for the love of this Italian national chocolate hazelnut treat. They put this event together a few years ago and then it disappeared for a few years whilst the owners of the Nutella company figured out how to join in the fun. So this year it's back and here's my offering for a great way to enjoy Nutella, slathered generously on a freshly baked croissant. I did make mine from scratch over a 3 day period. You of course can do the same or you can buy some and bring them home to enjoy at your leisure, naturally.

Wild Yeast Croissants filled with Nutella

If you are interested in making them, I used Jeffery Hamelman's Classic Croissants recipe that uses American measurements and you will find that recipe here. If you prefer your measurements in metric, as I do now, you can find the metric variation of that recipe here.
Both recipes are clearly explained and beautifully illustrated with photos to make your project come together easily.

I hope you enjoy making them as much as I did and hope you have a wonderful World Nutella Day every day.

Fabrizio enjoying one for the camera