Hazelnut-Nougat Croissants: Soft, Buttery & Easy to Make

Hazelnut-nougat croissants are soft, golden crescents rolled around a rich, creamy hazelnut filling and finished with crunchy chopped hazelnuts and a dusting of powdered sugar. They have the shape and spirit of a bakery croissant, but they are made from a simple yeast dough that needs no lamination, no butter blocks and no overnight chilling.

If you love the combination of chocolate and hazelnut, these easy croissants are a dream. They are perfect for weekend breakfasts, brunch tables, holiday baking and afternoon coffee, and they fill your kitchen with an irresistible aroma as they bake.

In this guide you will find the full recipe, ingredient notes, step-by-step instructions, shaping tips, troubleshooting advice, variations, storage and make-ahead guidance, serving ideas and answers to frequently asked questions.

What Are Hazelnut-Nougat Croissants?

These croissants are a simplified, home-baker-friendly take on the classic French pastry. Instead of folding cold butter into dough again and again, the dough here is an enriched yeast dough made with milk, egg and softened butter. It is rolled out, cut into triangles, filled with hazelnut nougat or chocolate-hazelnut spread and rolled into crescent shapes.

The result is a soft, fluffy, slightly sweet pastry rather than a flaky, layered one. The texture is closer to a tender brioche roll, and the filling gives it a decadent, melty center. A brush of egg wash gives a glossy golden finish, and the topping of chopped hazelnuts adds crunch.

Why You’ll Love This Recipe

No lamination required. Traditional croissants take hours or days. This version skips the folding and chilling, so you can enjoy fresh croissants in just a few hours.

It uses simple ingredients. Yeast, milk, flour, sugar, egg, butter and salt are the base. The filling and topping add the hazelnut magic.

The texture is soft and pillowy. The enriched dough bakes up tender, fluffy and slightly sweet.

It is filled with hazelnut and chocolate. The creamy nougat or spread melts into the dough as it bakes.

It looks impressive. The crescent shape, golden crust, chopped nuts and powdered sugar give them a bakery look with little effort.

It is a great recipe for beginners. The dough is easy to handle, and the shaping is forgiving.

It is easy to customize. Swap the filling, add toppings or make mini versions.

Ingredients You’ll Need

For the dough

• 1 packet instant yeast (7 g)
• 1 cup warm milk (200 ml)
• 3½ cups all-purpose flour (about 450 g)
• ¼ cup granulated sugar (50 g)
• 1 egg
• ½ teaspoon salt
• 5 tablespoons unsalted butter, softened (70 g)

For the filling

• 150 g hazelnut nougat or chocolate-hazelnut spread

For the topping

• 1 egg, beaten
• Chopped hazelnuts
• Powdered sugar

Ingredient Notes

Instant yeast. One standard packet contains about 7 g and is enough for this recipe. If you only have active dry yeast, use the same amount and let it bloom in the warm milk and sugar until foamy.

Warm milk. The milk should be warm but not hot, about 40°C to 43°C (105°F to 110°F). Too hot will kill the yeast, and too cold will slow it down. Whole milk gives the richest results, but any milk will work.

All-purpose flour. All-purpose flour makes a soft, tender dough. Weigh the flour for accuracy, as too much flour can make the croissants dry and dense. If you measure by cups, spoon the flour in and level it off.

Granulated sugar. It feeds the yeast, adds gentle sweetness and helps the crust brown.

Egg. The egg enriches the dough, giving it a golden color and soft, tender crumb.

Salt. A small amount balances the sweetness and brings out the flavor.

Softened unsalted butter. Butter gives richness, flavor and softness. It should be soft enough to mix in easily but not melted.

Hazelnut nougat or chocolate-hazelnut spread. This is the star of the filling. Soft hazelnut nougat paste, also called gianduja, gives an intense, nutty chocolate flavor. A good-quality chocolate-hazelnut spread is an easy and widely available alternative. Choose a thick, spreadable filling that will not run out during baking. If it is very soft, chill it for a short while before using.

Egg wash. Beaten egg gives the croissants a shiny, golden surface and helps the hazelnuts stick.

Chopped hazelnuts. They add crunch and visual appeal. Toast them lightly first for deeper flavor. Let them cool before chopping.

Powdered sugar. A light dusting adds sweetness and a pretty finish.

How to Make Hazelnut-Nougat Croissants

Step 1: Activate the Yeast

In a large bowl, mix the warm milk, yeast and sugar. Let it stand for 5 to 10 minutes until foamy. The foam shows that the yeast is alive and active. If nothing happens after 10 minutes, the yeast may be old or the milk too hot or cold, and it is best to start again.

Step 2: Make the Dough

Add the egg, softened butter, salt and flour. Mix until a soft dough forms. You can mix with a wooden spoon, then switch to your hands, or use a stand mixer with a dough hook. If using a mixer, knead on medium-low for about 5 minutes. If kneading by hand, knead on a lightly floured surface for 6 to 8 minutes, until the dough is smooth and slightly tacky.

The dough should be soft and elastic but not overly sticky. If it is too sticky, add a tablespoon of flour at a time. If it feels dry, add a teaspoon of milk.

Step 3: First Rise

Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for about 1 hour, until doubled in size. A warm spot could be a turned-off oven with the light on or a sunny part of your kitchen.

Step 4: Divide and Roll

Divide the dough into two portions. On a lightly floured surface, roll each portion into a large circle about 3 to 4 mm thick. A circle of roughly 30 cm (12 inches) in diameter works well. Using a pizza cutter or a sharp knife, cut each circle into 8 triangular wedges, like cutting a pizza.

Step 5: Add the Filling

Place a small amount of hazelnut nougat at the wide end of each triangle. About 1 teaspoon to 1 tablespoon per triangle is a good amount. Do not overfill, as the filling may leak during baking. If you like, gently stretch the tip of each triangle to make it a little longer, which creates a more pronounced crescent shape.

Step 6: Roll the Croissants

Starting from the wide end, roll each triangle toward the tip to form a croissant. Roll gently but snugly. Place them seam-side down on a baking tray lined with parchment paper, leaving space between each. Curve the ends slightly inward to form a crescent shape if desired.

Step 7: Second Rise

Cover and let the croissants rise for 25 to 30 minutes, until puffy. Meanwhile, preheat the oven to 180°C (350°F).

Step 8: Egg Wash and Topping

Brush the croissants with beaten egg, taking care not to let it pool on the tray. Sprinkle with chopped hazelnuts.

Step 9: Bake

Bake for 18 to 22 minutes, until puffed and golden brown. Check them around 18 minutes. If the tops brown too quickly, cover loosely with foil for the last few minutes.

Step 10: Finish and Serve

Allow the croissants to cool slightly on the tray or a wire rack. Dust with powdered sugar before serving. They are best enjoyed warm, when the filling is soft and gooey.

Tips for the Best Hazelnut-Nougat Croissants

Make sure the yeast is active. Foamy yeast is the foundation of a soft, fluffy dough.

Do not add too much flour. A slightly tacky dough produces a softer croissant. Add flour gradually.

Roll the dough evenly. Even thickness helps the croissants bake uniformly.

Cut clean triangles. A sharp pizza cutter makes neat, uniform wedges.

Do not overfill. Too much filling can leak out and burn on the tray. A modest amount is enough, as it spreads while baking.

Seal the tip. Tuck the tip of each croissant underneath, so it stays in place.

Chill the filling if it is runny. A slightly firm filling is easier to spoon and stays inside better.

Toast the hazelnuts. Lightly toasting them boosts their flavor and crunch.

Watch the color. Bake until deeply golden for the best flavor.

Serve warm. The melted filling is at its best soon after baking.

Common Mistakes to Avoid

The dough did not rise. The yeast might be inactive, the milk may have been too hot or cold, or the room may be too cool. Check the yeast and find a warmer spot.

Dense croissants. This is usually caused by too much flour, underproofing or old yeast. Measure carefully and let the dough rise fully.

Filling leaked out. Too much filling, loose rolling or an unsealed tip may cause this. Use less filling and roll snugly, with the tip tucked underneath.

Croissants unroll while baking. Place them seam-side down and make sure the tip is tucked under.

Pale tops. The oven may be too cool, or the egg wash was too thin. Bake until deeply golden.

Dry croissants. Overbaking or too much flour can cause dryness. Check at the earlier end of the time range and keep the dough soft.

Burned hazelnuts. If the nuts darken too fast, tent with foil, or add some of the chopped nuts after baking.

Delicious Variations

Plain chocolate croissants. Use chocolate batons, chopped chocolate or chocolate spread for a classic pain au chocolat style treat.

Almond croissants. Fill with almond paste or marzipan and top with sliced almonds.

Cinnamon sugar croissants. Brush with melted butter and roll in cinnamon sugar after baking.

Jam or fruit-filled croissants. Use thick jam, such as raspberry or apricot, instead of the nougat.

Cheese and herb croissants. Omit the sugar topping and fill with cheese and herbs for a savory version.

Mini croissants. Cut smaller triangles for bite-sized pastries, and bake for a few minutes less.

Glazed version. Mix powdered sugar with a little milk and drizzle over the cooled croissants instead of dusting.

Double hazelnut croissants. Add a spoonful of ground hazelnuts to the filling for more nutty flavor.

Chocolate drizzle. Melt chocolate and drizzle it over the top, then sprinkle with nuts.

Serving Ideas

Breakfast and brunch:

• Serve warm with coffee, hot chocolate or cappuccino
• Pair with fresh fruit, yogurt or a glass of orange juice
• Add them to a brunch spread with eggs, cheese and berries

Dessert and treats:

• Serve with a scoop of vanilla ice cream
• Pair with whipped cream and fresh berries
• Offer on a dessert platter with other pastries and cookies

Gifts and celebrations:

• Package in a box with parchment for a homemade gift
• Serve at holiday gatherings, baby showers or birthday brunches

With drinks:

• Espresso, latte or cappuccino
• Hot chocolate or chai
• A cold glass of milk

How to Store Hazelnut-Nougat Croissants

At room temperature: Store the cooled croissants in an airtight container for up to 2 days. They are best fresh.

In the refrigerator: If your home is warm, you can refrigerate them for up to 3 days. Reheat before serving.

In the freezer: Freeze baked croissants, without the powdered sugar, in a freezer-safe container or bag for up to 2 to 3 months. Thaw at room temperature, then warm in the oven.

Reheating: Warm in a 150°C to 160°C (300°F to 325°F) oven for 5 to 8 minutes to refresh the texture and soften the filling. Add the powdered sugar after reheating.

Make-ahead tip: You can shape the croissants, cover and refrigerate them overnight, then let them come to room temperature and finish rising in the morning before baking. Watch the dough carefully, since cold rising times vary.

Nutrition Notes

These croissants are an indulgent treat made with flour, butter, sugar, milk, egg and a rich hazelnut-chocolate filling. They provide carbohydrates and fat, with some protein. Exact nutritional values depend on your ingredients, filling and portion size. They contain gluten, dairy, egg and tree nuts, so they are not suitable for people with those allergies or restrictions. If you have a health condition or dietary needs, check with your doctor or a registered dietitian.

Frequently Asked Questions

Are these real croissants?

They are croissant-style pastries. They use the classic crescent shape, but the dough is an easy enriched yeast dough rather than a laminated one, so the texture is soft and fluffy, not flaky.

Can I use chocolate-hazelnut spread instead of nougat?

Yes. A thick chocolate-hazelnut spread works perfectly. Use a thick, not-too-runny spread, and chill it briefly if it is very soft.

What is hazelnut nougat?

In this context, it is a soft, creamy hazelnut and chocolate paste similar to gianduja. It is richer and more intense than many spreads.

How do I stop the filling from leaking?

Do not overfill, roll snugly, place the croissants seam-side down and tuck the tip underneath.

Can I make the dough ahead?

Yes. After the first rise, you can refrigerate the dough for several hours, then roll, fill and shape. Let it warm slightly for easier rolling.

Can I use active dry yeast?

Yes. Use the same amount and let it bloom in the warm milk and sugar until foamy.

Can I use plant-based milk and butter?

You can substitute dairy-free milk and plant-based butter, though the texture and flavor may differ slightly. Check that your filling is also dairy-free, if needed.

Can I skip the egg wash?

You can, but the croissants will be paler and less shiny. A little milk or melted butter brushed on the top is an alternative.

How many croissants does this recipe make?

Cutting each of the two circles into 8 wedges makes 16 croissants.

Can I freeze the unbaked croissants?

It is possible, but the results can be less reliable. For the best texture, bake first and then freeze.

Why are my croissants not golden?

The oven may be too cool, or they may need more time. Make sure the egg wash covers the tops and bake until deeply golden.

Can I use other nuts?

Yes. Pistachios, almonds or walnuts can replace the hazelnuts in the topping, though the flavor will be different.

Final Thoughts

Hazelnut-nougat croissants prove that you do not need days of lamination to enjoy fresh, warm, buttery pastries with a rich filling. With a simple yeast dough, a few minutes of shaping and a generous spoonful of hazelnut nougat in every crescent, you can turn out a tray of golden, bakery-style croissants at home.

Serve them warm, dusted with powdered sugar and sprinkled with crunchy hazelnuts, alongside a cup of coffee. They are guaranteed to disappear quickly.

Give this recipe a try on your next lazy weekend, and enjoy the aroma, the melted filling and the first soft, delicious bite.

Print