Vanilla croissants

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Preparation

225 g plain flour
½ vanilla pod
125 g almonds, blanched, finely ground
125 g hazelnuts, finely ground
90 g sugar
250 g butter
1 egg
1 egg yolk
Scrape the vanilla seeds out of the pod and mix them with the rest of the ingredients to form a dough. Wrap the dough in cling film and rest in the refrigerator for 1 hour.
(Pre-)heat cooking space to 200°C with Top/bottom heat
Knead the dough lightly until smooth and form small croissants. Place the croissants on the lined baking tray.
Put the baking tray into the preheated cooking space. Bake.
Put the food in
Top/bottom heat 200°C for 8 Mins
Icing sugar
After baking, dust the croissants with icing sugar.

Baking tray

Quantity Ingredient
125 g hazelnuts
90 g sugar
1 egg
225 g plain flour
Icing sugar
1 egg yolk
½ vanilla pod
125 g almonds
250 g butter

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