Vanilla Crescent

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix the dough flour, 100 g icing sugar and baking powder and sieve into a bowl. Add vanillin sugar, salt, almonds, butter and egg yolks. Knead first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Wrap dough in foil and chill for at least 1 hour. Halve the dough and put one half back in the fridge.

2. 2

   Form the remaining dough into a roll (30 cm long) on a floured work surface. Cut the roll into 30 slices. Roll sticks (9-10 cm long) out of the slices and shape into croissants. Place the croissants on two baking trays covered with baking paper. 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. Place baking trays on cake rack. To dust, mix approx. 50 g icing sugar, vanilla sugar and sugar and dust over the hot croissants with a sieve. Let it cool down. Remove the croissants from the baking tray, take the sugar off the paper and use it for the next hot croissants.

3. 3

   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. Place baking trays on cake rack. To dust, mix approx. 50 g icing sugar, vanilla sugar and sugar and dust over the hot croissants with a sieve. Let it cool down. Remove the croissants from the baking tray, take the sugar off the paper and use it for the next hot croissants. Process the remaining dough in the same way

Nutrition Facts

KCAL
60 kcal

CARBS
7 g

FATS
4 g

PROTEINS
1 g