Cream Croissants

5 from 4 votes
Total Time 2 hrs
Course Dinner
Cuisine European
Servings 10 people
Calories 536 kcal


  • 375 g Wheat flour type 405
  • 250 g Ice cold butter
  • 100 g Finest sugar
  • 2 packet Vanilla sugar
  • 1 pinch Salt
  • 2 pinch 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 baking sheets
  • 3 baking paper, baking brush
  • 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!


Serving: 100gCalories: 536kcalCarbohydrates: 24.7gProtein: 1gFat: 48.7g
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Written by John Myers

Professional Chef with 25 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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