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Monastery croissants with spelt heart

updated

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Ingredients for 1 servings:

  • 210 g spelt flour
  • 170 g butter, room temperature
  • 140 g nuts, grated
  • 100 g powdered sugar (icing sugar)
  • 1 packet of vanilla sugar
  • 3 egg yolks
  • 70 g chocolate, grated
  • 1 pinch of ground cinnamon
  • 1 tbsp rum
  • e.g. chocolate, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for approx. 60 pieces

Combine all ingredients except the glaze and quickly knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for one hour. Preheat the oven to 170°C. Then shape the dough into 1.5 cm diameter rolls. Divide the rolls into small pieces and form croissants. Place them on a baking sheet lined with baking paper. Place in the preheated oven and bake for about 15 minutes. Dip the croissant tips, or the whole croissant, into the melted chocolate.

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Written by John Myers

Professional Chef with 29 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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Monastery croissants with spelt heart