Vanilla crescents all well and good - but how about the chocolate variant?
How to bake simple chocolate croissants in the Christmas bakery.
You can definitely start baking cookies at the end of November, right?
Because nothing sweetens the gray drizzle mood and shortens the waiting time for Christmas as nicely as the wonderful smell of cookies in the kitchen at home.
But instead of angel eyes, clouds of butter and cinnamon stars, this time we're baking delicious
chocolate croissants
.
They are - you will have already guessed it - very similar to their relatives, the Vanillekipferln *, only with a good portion of cocoa and chocolate.
Those with a sweet tooth will really get their money's worth.
The classic in vanilla form is of course not to be despised either, you can see the preparation in the video above.
But now it's time to get to the recipe for the chocolate croissants.
Another idea:
Delicious butter puff recipe for baking: You only need five ingredients.
Cookie recipe for chocolate croissants: the ingredients
For 26 chocolate biscuits you need:
150 g soft butter
80 g of sugar
1 packet of vanilla sugar
1 pinch of salt
2 teaspoons of cinnamon
2 egg yolks
200 g of flour
100 g ground hazelnuts
2 tbsp baking cocoa
80 g dark chocolate
+
Instead of vanilla, chocolate croissants from the Christmas bakery also taste great.
© Imago
Experiment!
You can give your chocolate boners a personal touch by changing or varying the ingredients.
For example, you can use ground almonds instead of hazelnuts or you can leave out the cinnamon.
The pulp of a vanilla pod also gives it an extra vanilla flavor.
Also Read:
Avoid These Ten Mistakes When Baking Cookies In The Christmas Bakery.
Baking chocolate croissants: delicious cookie recipe for the Christmas season
Using the hand mixer, beat the butter, sugar, vanilla sugar, salt, cinnamon and egg yolks until frothy.
Sift the flour onto the mass and fold it in.
Now add the hazelnuts and cocoa and knead everything into a dough.
Divide it into four pieces, shape them into rolls and refrigerate for about an hour.
Then preheat the oven to 175 ° C top / bottom heat and line a baking sheet with baking paper.
Cut the dough into 1-2 centimeter thick slices and shape them into croissants: Roll the slices again into a smaller roll, let the ends run a little thinner.
Then bend the rolling pin into a crescent moon.
Place the chocolate croissants on the baking sheet and bake them in the preheated oven for about 18 minutes.
Melt the chocolate over a hot water bath.
Dip the chocolate biscuits with both ends in the liquid chocolate, put them back on the baking paper or a wire rack and let them cool or dry.
It is
best to
keep the
chocolate croissants
in a tin can so that they last as long as possible.
However, they are so delicious that they are guaranteed to be plastered in no time and storage will not be a problem.
(mad) * Merkur.de is an offer from
IPPEN.MEDIA.
List of rubric lists: © Imago
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