Nutella Cookie Dough Croissant

_A buttery laminated croissant, baked and then split and filled with a luscious Nutella crème and torched edible cookie dough — a proper bakery indulgence that turns day-old croissants into something spectacular._

Ingredients

• 500 g strong white bread flour
• 55 g caster sugar
• 11 g fine salt
• 10 g fast-action dried yeast
• 280 ml whole milk, cold
• 40 g unsalted butter, softened (for dough)
• 250 g unsalted butter, cold (for lamination block)
• 200 g nutella
• 120 ml double cream
• 100 g plain flour, heat-treated (for cookie dough)
• 70 g unsalted butter, softened (for cookie dough)
• 60 g light brown soft sugar
• 1 tsp vanilla extract
• 60 g milk chocolate chips
• 1 egg, for egg wash
• icing sugar, to finish

Method

Make the détrempe: mix flour, sugar, salt and yeast in a bowl, keeping salt and yeast on opposite sides. Add cold milk and the 40g softened butter, then mix to a shaggy dough and knead 5 minutes until smooth but not over-developed. Shape into a flat rectangle, wrap and chill overnight.

Make the butter block: place the 250g cold butter between two sheets of baking parchment and beat with a rolling pin, then roll into a neat 18cm square. Chill until firm but still pliable.

Lock in: roll the chilled dough to a rectangle roughly twice the size of the butter. Sit the butter in the centre, fold the dough over to enclose completely and seal the edges.

Laminate: roll out to a long rectangle about 8mm thick, then give it a single book fold (fold both ends to the middle, then close like a book). Wrap and chill 45 minutes. Repeat for a total of three folds, resting and chilling between each — keep everything cold so the butter stays in distinct layers.

Shape: roll the laminated dough to a 3-4mm thick sheet, trim the edges and cut into long triangles about 11cm wide at the base. Stretch each gently, then roll up from base to tip and curve into a crescent, tip tucked underneath.

Prove: arrange on lined trays, brush with beaten egg, and prove at warm room temperature (around 24-26C) for 2-3 hours until visibly puffy and jiggly — you should see the layers when you nudge them.

Bake: egg wash again, then bake at 200C (180C fan) for 16-18 minutes until deep golden and crisp. Cool completely on a wire rack.

Make the Nutella crème: whip the double cream to soft peaks, then fold through the Nutella until smooth and pipeable. Chill until needed.

Make the edible cookie dough: spread the plain flour on a tray and bake at 160C for 8 minutes to make it safe to eat, then cool. Beat the softened butter with brown sugar and vanilla until creamy, mix in the cooled flour and a splash of milk to loosen, then fold in the chocolate chips.

Assemble: split each cooled croissant lengthways, pipe in a generous layer of Nutella crème and top with small nuggets of cookie dough. Press the lid back on.

Finish: pipe a little more Nutella crème on top, add a final spoon of cookie dough and, if you like, briefly torch the edges for a toasted bakery look.

Dust with icing sugar and serve the same day while the pastry is still crisp.