John Myers
Ingredients for 57 servings:
- 275 g flour
- 50 g ground almonds
- 50 g hazelnuts, ground
- 150 g sugar
- 2 packets of vanilla sugar
- 1 pinch of salt
- 2 eggs, including the yolk
- 200 g sugar
- 200 g butter
- 1 ½ tsp cinnamon
- 1 ½ tbsp coffee powder (cappuccino powder)
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes
Knead the flour, almonds, hazelnuts, 75g sugar, 1 sachet of vanilla sugar, salt, egg yolk, and butter into a smooth dough. Shape the dough into a log and divide into thirds, kneading 1 teaspoon of cinnamon and 1 tablespoon of cappuccino powder into each third. Wrap the dough thirds in cling film and chill for 1 hour. Shape each third of the dough into approximately 19 croissants and place them on baking sheets lined with baking paper. Bake at 200°C (175°C fan oven) for approximately 10 minutes. Mix together 25g of sugar and the remaining cinnamon, 25g of sugar and the remaining vanilla sugar, and 25g of sugar and the remaining cappuccino powder. While the croissants are still hot, toss them in the mixture to taste.
Facebook Comments