croissant

Ingredients for 4 servings:

• 4 sweet rolls (brioche croissants, croissants, 30 g each)
• 100 ml milk
• 30 g butter
• 3 eggs
• 50 g almonds, chopped
• 60 g sugar
• 70 g sour cream
• 1 lemon(s), grated peel
• 1 packet of vanilla sugar
• Salt
• Powdered sugar for sprinkling

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180°C. Melt 2 tablespoons of sugar in a pan. Briefly toss the almonds in the sugar, transfer to a plate, and let cool. Cut the croissants into approximately 1 cm pieces. Combine the milk with the sour cream, 2 eggs, 1 egg yolk, vanilla sugar, grated lemon zest, and a small pinch of salt. Mix in the croissants. Beat 1 egg white with 20 g of the sugar until fluffy and fold into the mixture. Heat butter in a pan and spread the batter in it. Bake the Schmarren in the oven for 15–20 minutes. Place the Schmarren on the stovetop, turn it over, tear it into pieces, and push it to the side of the pan. Caramelize the remaining 30 g of sugar on the empty surface. Mix the Schmarrn pieces with the caramel and almonds. Sprinkle the Schmarren with powdered sugar to serve. Serve with cranberry compote or apricot compote.