John Myers
Contents
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Ingredients
- 100 g Ground hazelnuts
- 175 g Flour, preferably type 630 spelled
- 100 g Powdered sugar
- 4 tbsp Cocoa powder
- 1 pinch Salt
- 150 g Cold butter
- 2 Pc. Egg yolk
- 60 g White chocolate couverture
- 60 g Whole milk couverture
Instructions
- Mix the nuts, flour, powdered sugar, cocoa powder and salt in a bowl. Add flaky butter and egg yolk and quickly knead everything into a smooth dough. Wrapped in cling film, chill for about 1 hour.
- Form the dough into an elongated roll on a lightly floured work surface and cut off approximately 1 cm wide slices. Roll these between the moistened palms of the hands into the typical Kipferl shape and bend them. Place them next to each other on a baking sheet lined with baking paper and bake in a preheated oven at 180 degrees top / bottom heat for about 10 - 12 minutes. Then pull the baking paper onto the wire rack to cool down.
- Melt the couvertures separately in a water bath and use a spoon to drizzle over the croissants in thin lines.
Nutrition
Serving: 100gCalories: 463kcalCarbohydrates: 46.3gProtein: 7.8gFat: 27.6g
