John Myers
Ingredients for 1 servings:
- 330 g butter
- 120 g powdered sugar
- 2 vanilla pods
- 420 g flour
- 100 g walnuts, ground
- 100 g almond(s), ground
- 1 tsp coffee powder, instant espresso powder
- Salt
- 125 g sugar, for rolling
- 1 tbsp vanilla sugar
- 100 g milk chocolate for dipping
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Cream soft butter with powdered sugar, the scraped seeds of a vanilla pod, and a pinch of salt until fluffy. Add the flour and knead into a soft dough. Take a third of the dough and knead it with the ground walnuts. Wrap in foil and refrigerate for at least 30 minutes. Knead the remaining dough with the ground almonds, then divide the dough in half. Knead half of the dough with the scraped seeds of a vanilla pod and, also wrapped in foil, refrigerate for 30 minutes. Mix the espresso powder with a teaspoon of water until dissolved. Add the liquid to the remaining dough and knead well. Wrap in foil and refrigerate. Form small croissants according to your choice. Preheat oven to 200°C (400°F). Place croissants in batches on a baking sheet lined with baking paper. Bake for 8-10 minutes. The espresso croissants need one to two minutes less baking time. Carefully place the croissants on a wire rack and let cool. For the rolling: Mix the sugar and vanilla sugar well. Roll the walnut and vanilla croissants individually in the sugar. For the dipping, heat the chocolate in a water bath and dip the ends of the espresso croissants into the melted chocolate.
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