Espresso-cinnamon-vanilla-crescent

Name: Espresso-cinnamon-vanilla-crescent
Cook time: 45 min
Total time: 45 min
Yield: 36
Ingredients: 1 Egg yolk (size M); 1 TEASPOON Espresso powder; 1 package (370 g) Baking mix for vanilla croissants; 1 TEASPOON Cinnamon; 150 g Butter or margarine; 100 g white couverture; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 36

1 Egg yolk (size M)
1 TEASPOON Espresso powder
1 package (370 g) Baking mix for vanilla croissants
1 TEASPOON Cinnamon
150 g Butter or margarine
100 g white couverture
baking paper
7-10 Tbsp Freezer bag

Directions

1
Mix the egg yolk and espresso powder. Mix the baking mix, cinnamon, fat and egg yolk with the dough hooks of the hand mixer and knead into a smooth dough with your hands. Form the dough into a roll, cut into 36 slices and shape each into a croissant. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175°C/ gas: level 2) for 15 minutes.
2
Remove the croissant from the oven and let it cool down on a cake rack. In the meantime, melt the chocolate coating in a hot water bath and let it cool down a little. Pour into a small freezer bag, cut off a small corner and decorate the croissants with strips. Results in 36 pieces