I have envisioned a honey nut whole wheat croissant, but I'm not sure how to go about it. I'd like to add the honey and nuts to the beurrage, but the liquidity of the honey concerns me. Then I thought I might add some flour to balance the liquid of the honey, but how much? Any ideas? Thanks in advance!
is to bake regular croissants, cut them in half, brush them with syrup, fill them with a filling, close, top with the filling, then rebake, exactly like almond croissants.
adding the honey to the dough rather than buerrage would probably be safest. Then maybe add the nuts when rolling the croissants (like a pain au chocolat)
Butter alone is already difficult to deal with; adding honey might affect its textural properties and make it behave differently, unpredictable at the very least. I suggest adding honey to the whole wheat dough then making a chopped nut and honey filling. Put nuts, honey, and sugar in a food processor and process until roughly chopped but still has texture; freeze into a rectangular shape then cut into bars like a chocolate baton for pain au chocolat.
Before rolling your croissants, make a slit at the bottom of the triangle and stretch a little until it is to almost the same length as the "nut bar" then fill and roll as you would for regular croissants.
Your honey may not become solid enough in a home freezer (0°F/-20°C), as it doesn't become solid 'til a much lower temp. It will become more and more viscous, but perhaps not viscous enough to not flow. Honey or invert sugar is used in ice cream to lower the freezing point to <-40°.
I think I'd just use just enough honey to coat the nuts, etc. and roll them into the crescent.
cheers,
gary