Walnut croissant

Name: Walnut croissant
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 45
Ingredients: 50 g Walnut kernels; 100 g soft butter; 150 g Icing sugar; 125 g Flour; 1 pinch Salt; 1 1/2 sachets (6 g each) Orange fruit; 1 Egg yolk (size M); 1/2 TEASPOON Cinnamon powder; 7-10 Tbsp Flour; 7-10 Tbsp candied violet and rose petals; 7-10 Tbsp Cling film; 7-10 Tbsp Freezer bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 45

50 g Walnut kernels
100 g soft butter
150 g Icing sugar
125 g Flour
1 pinch Salt
1 1/2 sachets (6 g each) Orange fruit
1 Egg yolk (size M)
1/2 TEASPOON Cinnamon powder
7-10 Tbsp Flour
7-10 Tbsp candied violet and rose petals
7-10 Tbsp Cling film
7-10 Tbsp Freezer bag

Directions

1
Finely grind the walnuts in the universal chopper. Cream butter and 50 g icing sugar. Add nuts, flour, salt, 1/2 packet of orange fruit and egg yolk and knead to a smooth dough. Wrap in foil and chill for about 1 hour. Mix the rest of the orange fruit with 20 g icing sugar in a mortar. Stir in 30 g icing sugar and cinnamon. Divide the dough into cherry-sized portions and form into approx. 8 cm long croissants on a floured work surface.
2
Place on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Allow to cool for a few minutes, roll in the orange-cinnamon sugar while still warm. Mix 50 g icing sugar with 1 teaspoon of water. Pour the icing into a freezer bag, cut off a small corner. Stick the candied petals onto the croissants with a spot of icing
3
Waiting time approx. 1 hour