in Austria

Vanilla crescents

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Ingredients for 50 servings:

  • 250 g flour
  • 1 pinch of baking powder
  • 125 g sugar
  • 1 tbsp vanilla sugar
  • 3 egg yolks
  • 200 g butter
  • 125 g almond(s), peeled and ground
  • 2 tbsp powdered sugar, sifted and with
  • 1 tbsp vanilla sugar, mixed

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Egg yolk – utilization

Prepare a shortcrust pastry from flour to almonds, chill for a while. Then form it into thumb-thick rolls, cut into 2 cm long pieces, and shape these into about 5 cm long croissants. Bake on the third rack from the bottom for about 10 minutes at 170°C. Then roll in vanilla powdered sugar while still hot.

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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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