John Myers
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Cream Croissants
The perfect cream croissants recipe with a picture and simple step-by-step instructions.
- 375 g Wheat flour type 405
- 250 g Ice cold butter
- 100 g Finest sugar
- 2 packet Vanilla sugar
- 1 Pr Salt
- 2 Pr Cinammon
- 125 g Creme fraiche Cheese
- 50 g Ground walnuts
For brushing the croissants
- 30 ml Whiskey cream liqueur, or coffee cream liqueur
For sprinkling the croissants
- 3 tbsp Powdered sugar
- 2 packet Vanilla sugar
Besides that
- 2 Backbleche,
- 3 Backpapier, Backpinsel
- Cling film, adhesive strips
- In a large bowl, mix the flour with the walnuts, sugar, cinnamon, vanilla sugar and a pinch of salt. Pour the ice-cold butter in small flakes over the flour mixture. First, use a dough card to roughly chop the flakes of butter with the flour mixture. Add the creme fraiche and knead quickly with your hands to form a smooth dough.
- Cut the dough into quarters, shape each quarter into a roll of approx. 20 cm each, and wrap these rolls of dough in cling film and place in the cooler for at least 2 hours.
- In the meantime, line the baking sheets with baking paper, mix the 4 tablespoons of powdered sugar with the two packets of vanilla sugar, and place in a fine-meshed tea strainer. Preheat the oven to 180 ° -190 ° top / bottom heat.
- Fix parchment paper on a work surface with adhesive tape. Take a rolling pin out of the refrigerator and cut it again in the middle on the fixed baking paper, and shape it into a 15 mm thin roll. Then divide these rolls into walnut-sized pieces, roll them into small Striezeln, place on the baking sheet and bend the Striezeln into croissants. (The two ends should be slightly pointed).
- Bake light yellow on the middle rail of the oven. Baking time approx. 10-12 min.
- After this baking time, brush the still hot cream croissants with the coffee-cream liqueur using a baking brush and sprinkle with the powdered sugar-vanilla sugar mixture. Good succeed!
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