Vanilla croissant

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 60
  • 250 g Flour
  • 200 g fine sugar
  • 1/2 coated Tsp Baking Powder
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 120 g ground almonds without skin
  • 180 g Butter
  • 2 Egg yolk (size M)
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Mix flour, 100 g sugar and baking powder and sieve into a bowl. Add 1 packet of vanilla 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. Quarter the dough and form it into a roll (approx. 2.5 cm Ø) on a floured work surface. Cut rolls into 15 slices each.

  2. 2

    Form slices into croissants and place on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove the baking tray. Mix 100 g sugar and 1 packet of vanilla sugar and dust over the hot croissants with a sieve. Leave to cool. Remove the croissants from the baking tray, put the sugar from the paper in a bowl and use it for the next hot croissants

  3. 3

    waiting time 1 1/2 hours

Nutrition Facts

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