Marzipan – Butter – Croissants
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g marzipan raw mixture
- 2 egg yolks
- 50 g powdered suar
- 1 vanilla pod (s), the pulp
- 1 pinch (s) salt
- 175 g butter, soft
- 3 drops bitter almond flavor
- 150 grams flour
- 100 g almond (s), round, without shell
- 100 g couverture, (cinnamon-coriander)
- 100 g cake icin, dark
Print Recipe
Pin Recipe Instructions
- The recipe makes 50 pieces, but I always make double the amount.
- Grate the marzipan finely and stir briefly with the egg yolk, powdered sugar, vanilla pulp, 1 pinch of salt, butter and bitter almond flavor using the hand mixer. Add flour and almonds and work with the dough hook of the hand mixer to form a smooth dough. Shape the dough into 2 rolls and wrap in cling film and put in the fridge for at least 1 hour.
- Cut each roll into slices and shape into croissants. Bake at 175 ° C for about 10-12 minutes and allow to cool.
- Finely chop the couverture and cake icing and melt together over a hot water bath. Dip the ends of the croissants in the chocolate mass and let them dry well.
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