Nougat – Cranberry – Crescent

Ingredients for 1 servings:

• 50 g cranberries, dried
• 50 g nougat
• 75 g butter, room temperature
• 170 g flour
• Salt
• 130 g powdered sugar
• 60 g ground almonds
• 1 medium-sized egg(s), class M
• 1 vanilla pod(s)

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

fruity – tenderly melting croissants/ makes approx. 40 pieces

Finely chop the cranberries. Beat the butter and nougat with the whisk attachment of a hand mixer until smooth. Add the cranberries, flour, a pinch of salt, 30g powdered sugar, almonds, and egg, and quickly knead with the dough hook into a smooth dough. Form the dough into two logs (approx. 3cm in diameter) and chill for at least 2 hours. Preheat oven to 180°C (350°F). Cut the logs into 1cm-thick slices. Shape these into croissants. Place on baking sheets lined with parchment paper. Bake in the oven on the second rack from the bottom for 12-14 minutes. Split open the vanilla pod and scrape out the seeds. Mix with the remaining powdered sugar. Let the croissants cool briefly on the baking sheet until firm. Roll them in the vanilla sugar while they are still warm. I have another tip for this: I use a sieve to dust a plate with the vanilla sugar. I place the hot vanilla crescents on the plate and then dust them with vanilla sugar using the sieve. I’ve noticed that this prevents the usual breakage and the crescents look nicer overall.