Ice cream cake, New Year's croissant

Ingredients for 1 servings:

• 750 ml water
• 500 g rock sugar, white
• 125 g fat
• 1 egg(s)
• 500 g wheat flour type 405
• 1 pinch of salt
• 2 drops of rum flavoring
• 20 g hazelnut brittle or almond brittle

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 50 minutes

Bring water and rock candy to a boil in a saucepan. Add fat, stir in, and let cool. Once cooled, add egg, flour, salt, rum flavoring, and brittle and mix. Turn on the croissant iron (automatic croissant maker) and heat it up. Place 1 heaped tablespoon of batter into the center of the waffle iron and wait a moment until the batter has spread out a little. Then press the lid firmly shut (important, otherwise the croissants can become too thick) and wait until the waffle iron signals that the process is finished. Carefully remove the baked croissant batter from the waffle iron, let it cool slightly for a few seconds, and then roll it into a cone by hand (similar to an ice cream cone). Briefly hold the cone together (e.g. with a fork) until it has stiffened enough, then place it on a shelf (e.g. an oven rack) to cool.