Croissant with fruit cream from Hermannteig

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, 100 g sugar, salt, quark, butter and Hermann's dough in a bowl. Knead to a smooth dough with the dough hooks of the hand mixer. Roll out on a well floured work surface (4-5 mm thick) and cut out 8 triangles (short sides 10 cm, long sides 25 cm). If necessary, knead the dough again and roll out again. Roll up to croissants from the short side. Place the croissants on 1-2 baking trays lined with baking paper.

2. 2

   Mix the egg yolk with 1 tablespoon of cream and brush the croissants with it. Sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. Let them cool down on a cake rack. Carefully wash the berries, drain well and sort them. Put some aside for decoration. Clean and chop the strawberries. Strip currants from the panicles. Mix the sour cream with 40 g sugar and vanillin sugar. Whip the rest of the cream until stiff, allowing the cream firmer to trickle in. Fold cream with prepared berries into the sour cream.

3. 3

   Put some aside for decoration. Clean and chop the strawberries. Strip currants from the panicles. Mix the sour cream with 40 g sugar and vanillin sugar. Whip the rest of the cream until stiff, allowing the cream firmer to trickle in. Fold cream with prepared berries into the sour cream. Cut the croissants in half horizontally. Spread the cream on the bottom of the croissants. Place the lid on top. Clean and halve the strawberries and decorate the croissants with the remaining berries. Serve with mint to taste

4. 4

   Cut the croissants in half horizontally. Spread the cream on the bottom of the croissants. Place the lid on top. Clean and halve the strawberries and decorate the croissants with the remaining berries. Serve with mint to taste

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
520 kcal

CARBS
67 g

FATS
24 g

PROTEINS
9 g