Chocolate Hazelnut Filled Croissant Recipe

Chocolate Hazelnut Filled Croissant Recipe

If you’re confused about what to make for dessert for a party you’re going to have or just for breakfast, then this Chocolate Hazelnut Filled Croissant is the recipe for you. Chocolate combined with hazelnut inside a flaky croissant, it doesn’t get better than this. This recipe will make six croissants and about two jars of spread that you can put in the fridge and use later. 


Croissant is such a well-known pastry that I bet everyone has at least tried it once. I wanted to make something a little different this time and decided on using a combo of chocolate and hazelnut for one simple reason; my kids love both of them.


If you’re a chocolate enthusiast like me, you can always melt some chocolate and pour on top of the pastry, but not too much, we don’t want it overly sweet. If you’re thinking about beverages, then your best bet would be some black coffee or green tea. 


Ingredients for Chocolate Hazelnut Filled Croissant


1 pack Pillsbury crescents

7 oz hazelnuts

3 – 4 tablespoons non-dairy cream or water

3 tablespoons (raw) cocoa powder

1 pinch salt

1/3 cup + 2 tablespoons agave nectar or maple syrup

¼ teaspoon ground vanilla


How to Make Chocolate Hazelnut Filled Croissant


Chocolate hazelnut spread:

On a baking tray, spread the hazelnuts. Bake for about 10 minutes at 320° F, let cool. Using your food processor, chop the nuts until a nut butter form (It takes about 10 minutes). From time to time, scrape down the nuts from the side. Add the cocoa powder, vanilla, syrup, and mix well. Lastly, pour the cream or water gradually until it reaches your preferred consistency. 


Chocolate hazelnut croissants:

Preheat your oven to 400° F, then line a baking tray with parchment paper. Unroll the dough and spread some chocolate spread on it, roll up, then form a crescent shape and place on your baking tray. Bake for 10 – 15 minutes, until golden.



Put the spread in your refrigerator and use it within a week. You can also try it on freshly baked bread. Use store-bought hazelnut butter and mix with the other ingredients if you don’t have a food processor to make this spread.


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