Biting into these Ferrero Rocher inspired croissants is like taking a little trip to Paris.
For the croissants:
3 cups all-purpose flour
1 tablespoon instant yeast
½ cup sugar
1 tablespoon salt
1½ cups milk
2 tablespoons butter, cubed
For the butter square:
3 sticks butter, at room temperature
2 tablespoons all-purpose flour
For finishing the croissants:
1 large egg
1 cup hazelnut spread
½ cup crispy rice cereal
1 ½ cups milk chocolate
½ cup hazelnuts, chopped
Make the croissant dough
In the bowl of a stand mixer fitted with the dough hook attachment, place flour, yeast, sugar, salt, and milk. Mix on medium speed until dough begins to come together, approximately 5 minutes.
As the dough is mixing, drop in cubes of butter, and continue mixing on medium to high speed for another 5 to 10 minutes. Dough will come off the bowl but will be a tad sticky. Remove dough, wrap in plastic wrap. Refrigerate for 1 hour.
Make the butter for croissants
On a floured surface, place the softened butter, and pound out to a 6 by 6-inch square, approximately ½ an inch thick.
Set in the fridge. This square will create the flaky layers between the dough in the croissants.
Finish the croissants
Remove dough from refrigerator and roll out on a lightly floured surface to a 12 by 12-inch rectangle. Place butter square in the middle of the dough, and fold dough around butter first lengthwise in thirds, creating a tall rectangle. And then top to bottom to form a square. Wrap in plastic wrap, and return to the fridge for 2 hours.
Remove from the fridge, roll out, taking care to repeat the 12 by 12-inch rectangle, repeat, and then cover for another hour in the fridge. You will begin to see layers of dough and butter forming that create the flakes in the croissant.
Make the filling
In a small bowl, combine hazelnut spread and rice crispies. Set aside.
Form the croissants
Preheat the oven to 400 degrees. On a floured surface, roll chilled dough out to a 20 by 20-inch rectangle, approximately ¼ inch thick, and then divide the dough in half lengthwise. Divide each half into thirds, widthwise, and then cut each small square in half into triangles. Place about 2 tablespoons of hazelnut spread in the center of each.
Roll each croissant up and place on a baking sheet lined with parchment paper, and allow to proof. Once they have doubled in size, cover with the beaten egg, and bake for 18 to 20 minutes until golden brown. Remove from oven, and allow to cool for up to 20 minutes.
Decorate the croissants
Drizzle the melted milk chocolate over the croissants. Sprinkle with chopped hazelnuts, and serve. Croissants taste best the day of.