Almond croissants

Name: Almond croissants
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 200 g Marzipan raw mass; 2 Protein , 100 g sugar (Gr. M); 1 package Vanillin sugar; 1 pinch salt, 50 g flour; 100 g flaked almonds; 150 g semi-bitter couverture; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

200 g Marzipan raw mass
2 Protein , 100 g sugar (Gr. M)
1 package Vanillin sugar
1 pinch salt, 50 g flour
100 g flaked almonds
150 g semi-bitter couverture
baking paper

Directions

1
Line 2 trays with baking paper. Dice marzipan. Mix with egg white, sugar, vanillin sugar and salt. Sift flour on top and stir in
2
Pour into a piping bag with a perforated nozzle (approx. 5 mm Ø) and spray approx. 40 croissants (approx. 5 cm long) onto the sheets. Sprinkle with almonds. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for 10-12 minutes. Let them cool down
3
Chop the chocolate coating and melt in a hot water bath. Dip the ends of the croissants in couverture, dry