John Myers
Ingredients for 1 servings:
- 1 vanilla pod(s), the pulp
- 2 tsp orange peel, grated, from an untreated orange
- 1 pinch of salt
- 2 medium-sized egg yolks
- 200 g butter, soft
- 120 g ground almonds
- 80 g powdered sugar
- 270 g flour, type 405
- 100 g sugar
- 2 tbsp vanilla sugar, homemade
- 1 tsp orange peel, grated, from an untreated orange
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 35 minutes
It doesn’t always have to be vanilla croissants, makes about 64 pieces
In a bowl, mix the softened butter with the vanilla pulp, orange zest, egg yolk, and salt. Combine the almonds, powdered sugar, and flour and knead into the butter and egg mixture, first using a dough hook and then by hand, until a smooth dough forms. Form four equal-sized rolls, each 2-3 cm in diameter. Wrap in plastic wrap and let rest in the refrigerator for at least 5 hours, preferably overnight. Preheat the oven to 160 degrees Celsius (convection oven) (180 degrees Celsius (top/bottom heat). Cut each roll into 16 pieces and shape them into croissants. Either press them into the openings of a croissant baking tray or place them on a baking sheet lined with baking paper. Bake in the lower third of the oven until light brown. This takes about 11-15 minutes, depending on your oven. Meanwhile, combine the sugar, vanilla sugar, and freshly grated orange zest. Be careful, it’s a lumpy mixture. I used a whisk to mix the mixture. Quickly roll the finished croissants in the sugar mixture and let them cool.
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