Brownie croissant

Name: Brownie croissant
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 50 g Dark chocolate; 170 g Flour; 1 TABLESPOON Cocoa powder; 50 g ground almonds without skin; 30 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 Egg yolk (size M); 100 g cold butter; 100 g white couverture; 7-10 Tbsp sugar pearls; 1-2 TABLESPOONS Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

50 g Dark chocolate
170 g Flour
1 TABLESPOON Cocoa powder
50 g ground almonds without skin
30 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 Egg yolk (size M)
100 g cold butter
100 g white couverture
7-10 Tbsp sugar pearls
1-2 TABLESPOONS Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Roughly chop the chocolate and melt it over a warm water bath, let it cool down a little. Put flour, cocoa, almonds, sugar, vanillin sugar, salt and egg yolk in a bowl. Add butter in pieces and liquid chocolate and knead with the dough hooks of the hand mixer to a smooth dough, wrap in foil and chill for about 1 hour. Shape the dough into croissants about 5 cm long and place them on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove from the oven and let them cool down on cake racks.
2
Chop the white couverture and melt carefully over a warm water bath. With a small spoon, draw lines of couverture over a croissant half. Sprinkle with sugar pearls. Allow to dry and dust the other half with icing sugar. Store in a cool and dry place