User Manual

Cakes and small baked items, desserts and sweet dishes 155
Vanilla croissant [Index: ]
MCRC00902459_BO_Vanillekipferl-013_F39MCRC00918158_SE_Vanillekipferl-007MCRC00900775_NF_Vanillekipferl-009_RZ0Sweet bakingBiscuitsPreparation methodsBakingRecipe categoriesBaking
For approx. 150 servings
Baking tray and universal pan
SHORTCRUST PASTRY:
280 g flour
70 g ground almonds
70 g sugar
1 sachet Bourbon vanilla sugar
210 g butter
SUGAR MIXTURE:
2 vanilla pods
2-3 tbsp icing sugar
100 g fine sugar
IN ADDITION:
Greaseproof paper
Per serving
22 kcal, 2 g carbs, 1 g fat, 0 g protein, 0,2 BU
PREPARATION
1. For the shortcrust pastry, mix all dry ingredients together in a mixing bowl. Cut the cold butter
into small chunks and distribute on top. Using the dough hook of a hand mixer or food processor,
knead slowly at first, and then at a faster speed setting. Shape into a roll, wrap in foil and chill for at
least 1 hour.
2. Line the baking trays with greaseproof paper. Shape the pastry into a roll and cut into even slices.
Form the slices into crescents by hand. Place them onto the baking trays and bake as indicated.
3. Cut the vanilla pods open lengthwise and scrape out the pulp. Mix the icing sugar well with the
sugar and vanilla pulp. Roll the croissants in the sugar mixture while they are still hot.
Oven setting:
CircoTherm
140 °C
Baking time: 15-20 minutes
Compact oven setting:
CircoTherm
140 °C
Baking time: 15-20 minutes
Tip:
Cut the greaseproof paper to
the size of the tray. Excess paper affects the
browning.
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