John Myers
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Fine Coffee Pastries
The perfect fine coffee pastries recipe with a picture and simple step-by-step instructions.
croissant
- 200 g Butter
- 200 g Cream cheese
- 100 g Sugar
- 400 g Flour
- 1 tsp Baking powder
- 2 piece Egg yolk
filling
- 2 piece Protein
- 180 g Sugar
- 200 g Ground hazelnuts
- 1 something Dried cranberries
- Tried me with croissants for the first time. You are well done. Rolling up (last picture) wasn’t that easy with my big hands. Next time I’ll make them smaller. Practice creates masters.
- Dough: Knead butter, cream cheese, sugar, baking powder, egg yolk and flour into a smooth dough. Divide the dough into 3 equal pieces (for better processing) and let rest for 2 hours in the refrigerator.
- 3rd filling: For the filling, beat the egg white with the sugar until stiff and carefully fold in the ground hazelnuts.
- Now roll out the dough – about 26 cm in diameter – spread the hazelnut cream thinly on it.
- Spread the cranberries (amount to taste) on the nut filling. Cut the dough into pieces of cake (if you prefer narrower ones) and roll up into croissants.
- Preheat the electric oven to 175 degrees (top / bottom heat). Bake the croissants on the second rack from below for approx. 35 minutes (stop after the desired tan).
- They are best tasted lukewarm with a cup of coffee or tea.
- Tip 8: It is better to let the dough rest longer in the refrigerator. It was difficult to roll because it was a bit soft. The next time I’ll let it rest for 6 hours. You can safely use a quark oil batter for the croissants. Everyone stops as they like.
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