FOOD
Raspberry Nutella Ice Cream Croissants
Make buttery croissants even much more indulgent by stuffing them with a schmear of Nutella and homemade raspberry ice cream.
FOOD
Raspberry Nutella Ice Cream Croissants
Make buttery croissants even much more indulgent by stuffing them with a schmear of Nutella and homemade raspberry ice cream.
Ingredients
Raspberry Nutella Ice Cream Croissants
- 2 cups of All Purpose Flour
- 3/4 cups of Milk
- 1/4 cup of Granulated Sugar
- 1 Tbsp of Unsalted Butter, softened at room temperature
- ½ Tbsp of Instant Yeast
- 1-1/2 tsp of Salt
- 1 cup plus softened unsalted butter.
Ice Cream
- 1 ½ cups thickened/whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup frozen raspberries
Steps
Raspberry Nutella Ice Cream Croissants
- Add all the ingredients for the dough into the bowl of a standing mixer knead using a dough attachment until the dough comes together.
- Place the dough into a oiled baking dish and cover with plastic wrap. Set aside in the fridge for at least 6 hours or overnight. It will only rise slightly.
- To prepare butter layer add softened butter add some plastic wrap to a baking dish and add butter. Shape into a square shape about 4 inches x 4 inches. Chill overnight.
- Place the chilled dough onto a floured surface. Roll out to a 8” x 8” square. Brush off any excess flour using a pastry brush.
- Place butter on top in a diamond shape. Fold each corner over the butter pinching everything together to seal it up. Roll out using a rolling pin to an 6” x 12 shape.
- Brush off excess flour and fold one side into the centre and the other side over that. Wrap in plastic and chill for 15 minutes.
- You’re going to roll it back out to the same size, repeating the process about 6 more times.
- Once you’ve done that roll back out to a 6” x 12” shape. Cut out 6 long triangle shapes.
- Set all shapes aside but one. Brush the excess flour off the triangle. Roll up as demonstrated starting on the wide side first.
- Brush with some egg was (1 egg whisked with 2 tsp milk)
- Allow them to rise in a warm spot for an hour before baking for 25 min on 400F.
- To finish off cut a slit in the middle of the warm croissants, add Nutella in there and a scoop of raspberry swirl ice cream.
Ice Cream
- Add cream, powdered sugar and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
- Add about 2 tbsp frozen raspberries to the bottom of the baking dish.
- Add a layer of cream, followed by more raspberries, the rest of the ice cream and then some more raspberries on top. Freeze for at least 2-3 hrs.