Johann Lafers chilli-cinnamon croissant

Name: Johann Lafers chilli-cinnamon croissant
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 25 g crushed almonds; 150 g Flour; 40 g Icing sugar; 30 g ground hazelnuts; 1 TEASPOON Cinnamon; 1 Pointe Tsp de piments séchés, finement hachés; 100 g Butter; 1 Egg yolk (size M); 1 pinch Salt; 1/2 (100 g) Bottle Dark Glaze; 1/2 (100 g) bottle cinnamon & coriander glaze; 1 Tube white decorative writing to decorate; 7-10 Tbsp Cling film; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

25 g crushed almonds
150 g Flour
40 g Icing sugar
30 g ground hazelnuts
1 TEASPOON Cinnamon
1 Pointe Tsp de piments séchés, finement hachés
100 g Butter
1 Egg yolk (size M)
1 pinch Salt
1/2 (100 g) Bottle Dark Glaze
1/2 (100 g) bottle cinnamon & coriander glaze
1 Tube white decorative writing to decorate
7-10 Tbsp Cling film
baking paper

Directions

1
Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Then mix with flour, icing sugar, hazelnuts, cinnamon and chilli. Knead with butter, egg yolk and salt to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Shape the dough into croissants and refrigerate for another 30 minutes.
2
Then place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes and let cool down. Temper glazes according to package instructions. Coat the croissants with the glaze, allow to dry and decorate with decorative lettering