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Cappuccino – croissant

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Ingredients for 1 servings:

  • 20 g coffee powder (cappuccino, instant)
  • 300 g flour
  • 50 g hazelnuts, ground
  • 50 g ground almonds
  • 100 g sugar
  • 200 g butter
  • Chocolate coating, dark and white for decoration

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with a light coffee note

Dissolve the cappuccino powder in 50ml of hot water and let it cool. Then, knead the remaining ingredients and the cooled cappuccino into a dough and let it rest in the refrigerator for 60 minutes. Form the dough into a 2cm thick roll and cut into 1cm pieces. Roll the dough pieces into rolls, then roll into croissants and place them on a baking sheet lined with baking paper. Bake at 160°C (convection oven) for about 15 minutes. Once cooled, decorate with dark and white chocolate coating as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pot cake without base

Pot cake without base