Chocolate – Kipferl
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 4 packs vanilla sugar
- 200 g hazelnuts, rated
- 100 g chocolate (dark chocolate), rated
- 120 g powdered suar (powdered suar)
- 200 g butter
- 4 egg yolks
- Flour, handy, for the work surface
- Cake icing (chocolate)
Print Recipe
Pin Recipe Instructions
- Prepare a shortcrust pastry from the first seven ingredients. Cover and leave the dough to rest in the refrigerator for about 1/2 hour.
- Then form a 40 cm long roll from the dough and cut pieces approx. 1 cm thick. Then shape croissants out of this on a floured work surface and place them on a prepared baking sheet.
- Bake in a preheated oven at 180 ° C for about 15 minutes.
- After cooling, melt the cake icing and then dip the ends of the croissants into it.
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