Cinnamon Croissant: The Recipe

Cinnamon Croissant offers the distinctive buttery delight of French croissants combined with the gentle touch of Indonesian cinnamon, providing a delicious and unforgettable flavor. This dish is the perfect blend of classic European style and authentic local touch.

Croissant Dough and Hazelnut Cream

• 500g Croissant dough
• 100g Butter
• 100g Sugar
• 125g Hazelnut powder
• 50g Egg
• 50g Low-protein flour
• 100g Pastry cream
• 5g Cinnamon powder
• 100g Tulip Hazel Delight

• Beat butter and sugar until fluffy, then add eggs. Beat again until evenly mixed.
• Add the hazelnut powder to the butter mixture.
• Then add the low protein flour, stir until smooth.
• Finally add the pastry cream, stir until everything is evenly mixed.
• Ready to use as Hazelnut Croissant filling.
  

Finishing 

• Eggs
• UHT Milk
• Tulip Hazel Delight Hazelnuts 

Methods

• Roll out the dough to a thickness of 3 mm, then cut the dough into right-angled triangles measuring 9 x 39 cm with a dough weight of approximately 80g.
• Fill the triangles with hazelnut cream, then roll the croissant dough.
• Let it rise in the proofer at a temperature of 30°C, humidity of 70%, for approximately 3 hours.
• Brush with beaten egg and a little UHT milk.
• Bake at 200°C for 20 - 25 minutes.
• After baking, let it cool.
• Dip in Tulip Hazel Delight, then sprinkle with chopped hazelnuts.