John Myers
Cookies: Nougat Croissants – First Cookies for yummyermutzi on Their Birthday
The perfect cookies: nougat croissants – first cookies for yummyermutzi on their birthday recipe with a picture and simple step-by-step instructions.
- 100 g Butter
- 200 g Raw nougat mass
- 1 piece Egg from my favorite chicken
- 1 tablespoon Vanilla sugar, homemade
- 1 pinch Salt
- 250 g Flour type 550
- 50 g Ground hazelnuts
- 1 teaspoon Baking powder
- 100 g Dark couverture
- Mix the butter – room temperature – with the nougat mixture until frothy. Add egg, vanilla sugar, sugar and salt and mix.
- Weigh in the flour, nuts and baking powder and make a smooth dough. Wrap it in cling film and let it rest in the refrigerator for about 1 hour.
- Roll out a thin sausage from the dough, cut off portions, roll into approx. 5 cm long strands between your hands, form croissants and place them on a tray lined with baking paper or foil. Keep a little distance.
- Bake the croissants in a preheated oven at around 150 degrees Celsius for about 12 minutes. Let cool down completely.
- Let the couverture melt carefully in a water bath (not more than 38 degrees), dip the ends of the croissants and place them on aluminum foil or a grid to dry. As soon as the chocolate has hardened, place the pastries in a well-sealable tin and hide them. There is an acute risk of theft.
- Tip 6: When the dough is cold, you have a lot of trouble rolling it. So I always cut thin slices and then divide them into the little portions for the croissants. (see image)
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