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Pumpkin seed and cinnamon croissants

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Ingredients for 1 servings:

  • 120 g flour
  • 50 g cornstarch
  • 50 g pumpkin seeds, ground
  • 50 g almonds, peeled and ground
  • 80 g powdered sugar
  • 1 tsp, heaped powder, (spinach powder), optional, only for the color
  • ½ tsp cinnamon
  • 100 g butter
  • 1 egg white
  • 1 pinch of salt
  • 100 g dark chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

Crispy croissants in bright green, makes about 35 pieces

Quickly knead all ingredients into dough by hand and refrigerate for at least 1 hour. Preheat oven to 180°C (top/bottom heat). Shape croissants, place on a baking sheet lined with baking paper, and bake for about 10-12 minutes on the second rack from the bottom. Melt the chocolate coating in a water bath. Dip the cooled croissants halfway into the chocolate coating. This recipe yields approximately 35 croissants.

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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.

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