John Myers
Ingredients for 1 servings:
- 100 g butter
- 200 g nougat
- 1 egg(s)
- 1 packet of vanilla sugar
- 1 pinch of salt
- 300 g flour
- ½ tsp baking powder
- 50 g cake icing (chocolate icing)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes
makes about 70 cookies
Knead the softened butter with the nougat until well combined. Add the egg, vanilla sugar, and salt, and mix well. Sift the flour with the baking powder and gradually knead in. Shape the dough into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for 1 hour. Preheat the oven to 180°C (top/bottom heat). Shape the dough into long, thin rolls and cut them into small pieces. Shape these pieces into small croissants and place them on a baking sheet. Bake on the middle rack for 15-20 minutes until light brown. Carefully lift the croissants from the baking sheet with a wide knife and let them cool on a wire rack. Melt the chocolate glaze in a water bath and dip the tips of the croissants into the glaze. Let the croissants dry thoroughly on a wire rack before placing them in a tin for storage.
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