John Myers
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Vanilla Croissant
The perfect vanilla croissant recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Flour
- 80 g Sugar
- 2 packet Bourbon vanilla sugar
- 1 pinch Salt
- 100 g Butter
- 1 Pc. Egg
For the filling
- 75 g Dried apricots
- 200 g Marzipan raw mass
- 1 st Protein
- 50 g Powdered sugar
also
- 1 Egg yolk
- 1 tbsp Milk
- 2 tbsp Powdered sugar
- 1 tbsp Apricot jam
- Dried apricots
- Knead all the ingredients for the dough well and quickly. Wrap in foil and refrigerate for 1 hour.
- Put the apricots with the powdered sugar in a blender or food processor and chop very finely. Then knead with the marzipan and egg white and put in a piping bag or, even better, in a pastry press with a nozzle.
- Roll out the dough into a rectangle on the work surface and cut out or cut out squares (approx. 5 cm in size). Inject the filling into the middle as strips and carefully press the 2 opposite corners diagonally onto the filling.
- Whisk the egg yolk and milk together and brush the croissants with it.
- Bake in a preheated oven to 180 ° C – fan-assisted – for approx. 15-17 minutes.
- After cooling, sprinkle with powdered sugar. Heat the apricot jam. Cut the dried apricots into fine strips, dip into the jam and press onto the biscuits.
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