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
125g Hazelnut powder
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.
Tulip Hazel Delight Hazelnuts
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.