Gianduja Croissant

Name: Gianduja Croissant
Cuisine: French
Ingredients: 4 ounces/112 grams hazelnut paste 100%*; 2 ounces/56 grams grapeseed oil*; 1 ounce/28 grams beeswax concept (Sosa brand preferred)*; 18 ounces/500 grams milk chocolate 40%; 7 ounces/200 grams chocolate 64%; 10 ounces/280 grams blanched hazelnuts, halved; 8 ounces/224 grams granulated sugar; 1 ounce/28 grams egg whites; 18 Butter Croissant triangles; Nonstick spray, as needed; Gianduja Ganache; Egg Wash, as needed; Sugared Hazelnuts

Preparation info

Yields
18
Croissants

Difficulty
Easy

Appears in

Bachour the Baker

By Antonio Bachour

Published 2017

About

Ingredients

1 recipe Butter Croissant Dough

Europe
France
Pie
Vegetarian

Method

Follow recipe through to the triangle stage ready to roll.

Gianduja Ganache

In a medium sauce pan melt hazelnut paste with oil and beeswax until it reaches 140°F/60°C. In a double boiler melt chocolate and mix together with hazelnut paste, grapeseed oil and beeswax mixture. Incorporate well.