Orange croissants
- 100 g Pecans
- 275 g span> flour
- 175 g Sugar
- 1 packet vanillin sugar
- 1 span> Pinch Salt
- 2 Egg yolk (size M)
- 200 g soft butter
- 1 Bio -Orange
- 150 g span> Icing sugar
- span> Cling film
- baking paper
90 minutes
very easy
- 1.
- Finely grind the nuts in the universal grinder. Knead the flour, 100 g sugar, vanilla sugar, salt, egg yolks, butter and nuts in a mixing bowl with the dough hook of the hand mixer to form a smooth dough.
- 2.
- Shape into a ball. Wrap in foil and refrigerate for about 1 hour.
- 3.
- Break small pieces out of the dough and roll and shape into croissants on the work surface. Place on 3 baking sheets lined with baking paper. Bake tray by tray one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
- 4.
- manufacturer) for about 10 minutes. Take out and leave to cool on a wire rack.
- 5.
- Wash the orange, rub dry and rub off half of the peel.Mix the orange peel with 75 g sugar. Halve the orange, squeeze out the juice. Mix 4 tbsp orange juice with powdered sugar. Coat cooled croissants with orange glaze, toss in orange sugar and allow to dry.
1 piece approx:
- 80 kcal li>
- 330 kJ
- 1 g protein
- 4 g fat
- 9 g carbohydrates
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