Marzipan croissants

Name: Marzipan croissants
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 80 g Marzipan raw mass; 280 g Flour; 100 g crushed almonds; 70 g Sugar; 1 pinch Salt; 5 drops of bitter almond oil; 2 Egg yolk (size M); 200 g Butter; 150 g Dark chocolate coating; 2 TABLESPOONS Cocoa powder; 7-10 Tbsp sugar stars; 7-10 Tbsp Cling film; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

80 g Marzipan raw mass
280 g Flour
100 g crushed almonds
70 g Sugar
1 pinch Salt
5 drops of bitter almond oil
2 Egg yolk (size M)
200 g Butter
150 g Dark chocolate coating
2 TABLESPOONS Cocoa powder
7-10 Tbsp sugar stars
7-10 Tbsp Cling film
baking paper

Directions

1
Finely dice 50 g marzipan. Put flour, almonds, sugar, marzipan, salt, bitter almond oil and egg yolk in a bowl. Add butter in pieces. Knead to a smooth dough with the dough hooks of the hand mixer. Form into a ball with your hands, wrap in foil and chill for about 1 hour. Roll and shape small pieces of dough into croissants. Place on 2 baking trays lined with baking paper.
2
Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Let them cool down on a cake rack. Coarsely chop the chocolate coating and melt on a hot water bath. Dip a tip of each crescent into it and put it back on a cake rack. Roll out 30 g marzipan between 2 layers of foil, cut out small stars. Decorate croissant with marzipan and small sugar stars, let dry for about 1 hour. Dust with cocoa