Summary

Ingredients

• 230 g flour
• 200 g butter
• 70 g cornstarch (corn maize)
• 1 point vanilla sugar
• 110 g powdered suar
• 2 egg yolks
• 1 pinch (s) cinnamon
• 0.5 ½ lemon (s), which the grated and very finely chopped peel
• 200 g jam (apricot jam), strained and flavored with 80% rum
• Cake icing, chocolate for dipping

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Instructions

1. Process all ingredients quickly with a food processor to make a shortcrust pastry. Then let it rest in a cool place for approx. 15 to 20 minutes.
2. Preheat the oven to 170 degrees hot air.
3. Turn the dough through the meat grinder with the Star pastry attachment. Cut off small pieces and shape into croissants. Bake these for approx. 10 - 12 minutes until light brown and allow to cool slightly.
4. Brush half of the croissants with apricot jam and combine with a second half.
5. Let stand for about 1 hour so that they “tighten” a little with the jam. Then dip the ends of the croissants in chocolate icing and let them dry well on a rack.
6. Layer in a Tupperware or biscuit tin with butter paper as an intermediate layer and let it steep for a few days. Store in a cool place.