Cappuccino – croissant

Ingredients for 1 servings:

• 20 g instant coffee powder (cappuccino powder)
• 50 ml water, hot
• 300 g flour
• 50 g hazelnuts, ground
• 50 g ground almonds
• 100 g sugar
• 200 g butter
• 50 g semi-sweet chocolate coating
• 50 g white chocolate coating

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

ideal for Christmas, Easter, Halloween, coffee and cake, dessert

Dissolve the cappuccino powder in 50 ml of hot water and let it cool. Sift the flour and mix with the hazelnuts, almonds, and sugar. Cut the butter into pieces and add it to the cold cappuccino. Quickly knead everything into a firm dough. Chill for about 1 hour. Preheat the oven to 180°C (160°C fan oven). Line a baking tray with baking paper. Divide the dough into several portions and roll them into finger-thick strands. Cut into 5 cm long pieces and shape into croissants. Place on the baking tray, spaced 3 cm apart. Bake on the middle shelf of the oven for about 15 minutes. Let the croissants cool on a wire rack. Melt the two types of chocolate coating separately in a warm water bath and place them in two freezer bags. Cut off a corner from the bags and decorate the croissants with white and dark chocolate coating.