Almond croissant
- 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
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