Summary

Ingredients

For the dough:

• 100 g spelled flour
• 70 g mararine, or alsan
• 50 g almond (s), blanched and finely round
• 40 grams sugar
• 1 half tonka bean (s)
• 2 tablespoon soy drink

For the dough: (2nd mass)

• 100 g spelled flour
• 70 g mararine, or alsan
• 50 g almond (s), blanched and finely round
• 50 grams sugar
• 1 half tonka bean (s)
• 1 tablespoon, heaped cocoa powder, vegan, or chocolate powder vegan
• 3 tablespoon soy drink, (chocolate)

Moreover:

• 100 g couverture, vean

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Instructions

1. Dough 1:
2. Finely grind the tonka bean in a coffee grinder or mixer, set aside half of it for the 2nd dough.
3. Mix all dry ingredients (flour, almonds, sugar and half the tonka bean powder), then add the margarine and soy drink and work everything into a smooth dough with your hands.
4. Dough 2:
5. Proceed in the same way as for dough 1 - mix the dry ingredients, then add the Alsan and soy chocolate drink and knead into a smooth dough.
6. Wrap both doughs in cling film and put them in the fridge for half an hour.
7. Preheat the oven to 180 degrees and line the baking sheet with parchment paper.
8. Shape both doughs into thin strands and twist them around each other, then knead briefly until it looks marbled. Please do not knead too much, it should only be lightly marbled.
9. Flour the work surface and shape the dough into a roll - then cut even pieces and shape them into small croissants. Place on the baking sheet with a little space. Bake for about 12 minutes. You are done when the light dough turns golden yellow.
10. Melt the couverture slowly in a water bath over medium heat and dip one end of the completely cooled croissants into the liquid chocolate. Cool on baking paper and allow to set.
11. For non vegans - just use butter and milk.
12. For diabetics - replace sugar with xylitol.