Almond croissant

For 40 pieces
  • 200 g marzipan raw mass
  • 2 egg white, 100 g sugar (Gr. M)
  • 1 packet Vanillin sugar
  • 1 pinch salt, 50 g flour
  • 100 g almond flakes
  • 150 g semi-bitter couverture
  • baking paper
90 minutes
light
1.
Line 2 trays with baking paper. Dice the marzipan. Mix with egg white, sugar, vanilla sugar and salt. Sift the flour on top and stir in
2.
Fill into a piping bag with a perforated nozzle (approx. 5 mm Ø) and squirt approx. 40 croissants (approx. 5 cm long) onto the trays . Sprinkle with almonds. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 10-12 minutes. Let cool down
3.
Chop the couverture, melt in a hot water bath. Dip the ends of the croissants in chocolate coating, dry them
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 8 g ​​carbohydrates

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