Cappuccino croissants

Name: Cappuccino croissants
Cook time: 30 min
Total time: 30 min
Yield: 48
Ingredients: 120 g dark wheat flour (type 1050); 1 TEASPOON Baking Powder; 100 g butter/margarine; 1 Egg yolk (Gr. M); 50 g crushed almonds; 1/2 TEASPOON Soluble espresso (instant); 45 g + 3 g diabetic sweetness; 30 g Almonds without skin and pistachio kernels; 50 g Dark chocolate; 10 g white plate fat (e.g. palmine); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 48

120 g dark wheat flour (type 1050)
1 TEASPOON Baking Powder
100 g butter/margarine
1 Egg yolk (Gr. M)
50 g crushed almonds
1/2 TEASPOON Soluble espresso (instant)
45 g + 3 g diabetic sweetness
30 g Almonds without skin and pistachio kernels
50 g Dark chocolate
10 g white plate fat (e.g. palmine)
baking paper

Directions

1
Mix flour and baking powder. Knead with cold fat in pieces, egg yolk, ground almonds, espresso and 45 g diabetic sweetener first with a hand mixer, then with your hands until smooth. Chill for about 1 hour
2
Divide the dough into thirds and form 3 rolls (each approx. 2 cm Ø). Cut each roll into 16 slices (approx. 2 cm thick) and form into croissants. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Let them cool down
3
Finely chop the nuts. Break chocolate into pieces, melt with fat in a hot water bath while stirring. Dip the croissant into the chocolate with the convex side or the tips. Sprinkle with chopped nuts and 3 g diabetic sweetener. Allow to dry