Coconut – Almond – Marzipan – Mountains with Chocolate Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g desiccated coconut
- 100 g powdered suar
- 100 ml sour cream
- 50 ml sweet cream
- 50 g almond (s), chopped
- 100 g marzipan raw mixture
- 2 egg (s)
- 100 g couverture, whole milk
Print Recipe
Pin Recipe Instructions
- Put the coconut flakes, powdered sugar, sour cream, sweet cream, eggs and the chopped almonds in a mixing bowl. Crumble the raw marzipan mixture into small pieces and add to it.
- Stir with the mixer until a slightly mushy mass has formed.
- Preheat the oven to 140 degrees. Line a baking sheet with parchment paper.
- Use your hands to shape pointed mountains out of the mixture (makes approx. 35 pieces) and place on the baking paper.
- Bake at 140 degrees for about 35 to 40 minutes (bottom rail) until the mountains are lightly browned on top.
- Melt the couverture in a water bath.
- Dip the mountains in the couverture with a twist, so that the peaks are coated with chocolate.
- To let it cool down.
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