Vanilla Crescent

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 55
  • 280 g Flour
  • 50 g crushed almonds
  • 50 g ground hazelnuts
  • 70 g Sugar
  • 5 sachets Vanillin sugar
  • 1 pinch Salt
  • 2 Egg yolk (size M)
  • 200 g butter that is not too hard
  • 75 g Icing sugar
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Put the flour, almonds, hazelnuts, sugar, 1 packet of vanillin sugar, salt and egg yolks in a bowl. Add butter in pieces. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth dough. Form into a ball, wrap in foil and chill for approx. 1 hour

  2. 2

    Gradually form small pieces of dough on the work surface into 1-1.5 cm thick rolls and cut them into 4-5 cm long pieces. Roll individual pieces a little thinner at the ends and form into croissants. Place on two baking trays lined with baking paper and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes one after the other, so that the tips in particular become brown

  3. 3

    Sift the icing sugar and mix with 4 sachets of vanillin sugar and bourbon vanilla sugar. Carefully roll hot croissants in it. Let them cool down on a cake rack. Keep the croissants well closed in tins in a cool place. Keep for about 4 weeks.

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
70 kcal
CARBS
7 g
FATS
4 g
PROTEINS
1 g