Fillings for basic croissant recipe

Ingredients for 24 servings:

• 500 g walnuts
• 100 g honey, liquid or solid
• 3 tbsp honey, for brushing
• 200 ml milk (maybe a little more)
• e.g. cinnamon
• n. B. orange peel
• ½ lime(s)
• 150 g jelly (lemon jelly)
• 200 g marzipan or raw marzipan mixture
• 100 g powdered sugar
• 500 g low-fat curd cheese
• 3 tbsp sour cream
• 2 tbsp lemon juice
• 1 tsp lemon peel
• 2 tbsp honey (liquid)
• 100 g raisins
• 1 egg(s)
• 75 g chocolate coating (milk or dark)
• 300 g plum jam (Powidl)
• 1 tsp cinnamon or gingerbread spice
• 2 tbsp rum (or orange juice)
• 50 g powdered sugar
• 3 apples (Boskop, Cox Orange or similar)
• 4 tbsp jam, (apricot jam)
• 3 tbsp almonds (chopped or sliced)
• 5 tbsp lemon juice
• 100 g powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Walnut, lime marzipan, quark raisin, Powidl, apple

For clarity, the fillings should be recorded as a separate recipe. These filling recipes are each suitable for 24 croissants according to my recipe “Basic Recipe for Filled Croissants.” If you want to fill the 24 croissants differently, you’ll need to divide the quantities accordingly. Walnuts: Finely chop 400g of walnuts (you can use some of them as if they were ground, but they’ll still be a bit chunky), dry roast them slightly, add honey and milk, and simmer until smooth (you may need to add a little more milk, depending on the absorbency and degree of chopping of the nuts). Season with a little orange zest and/or a touch of cinnamon, if desired. Brush the finished croissants with a little warmed honey while still warm and sprinkle with chopped walnuts. Lime Marzipan: Finely grate the lime zest, mix well with lemon jelly and grated marzipan. Squeeze the lime half. Decorate the cooled croissants with icing sugar and 2-3 tablespoons of lime juice. Quark-raisin: Mix well-drained(!) quark with sour cream, lemon juice, lemon zest, honey, raisins and the egg. Melt the chocolate in a water bath. Decorate the cooled croissants with icing sugar. Powidl: Mix the Powidl/plum jam with the spices and rum (or orange juice) well. Once cooled, sieve the cooled croissants with icing sugar. Apple: Peel and grate the apples and mix with a squeeze of lemon juice (very juicy apples may need to be allowed to drain a little). Mix in the apricot jam and almonds. Once cooled, cover the cooled croissants with icing made from the remaining lemon juice and the icing sugar. Other filling ideas can be found e.g. E.g. here: http://www.chefkoch.de/forum/2,36,259213/Fuellungen-fuer-taschen-Schnecken-ua-Teilchen-wer-sammelt-mit.html