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Almond croissant

Almond croissant
Quantity Ingredient
200 g Marzipan raw mass
100 g Powder Sugar
1 Albumen
150 Salt
150 g Almond Leaves
50 g Apricot jam
1 tbsp Water
100 g Chocolate glaze

Preheat the oven to 200° for the almond croissants and line a baking tray with baking paper. Pluck the marzipan raw mass into pieces and fill into a bowl with icing sugar. Weigh 20 g egg white, add and season with a pinch of salt. Knead the marzipan smooth with your hands, form into a roll and cut into 6 pieces. Sprinkle almond leaves on the work surface. Roll the pieces into the almonds and form them into croissants. Place the almond croissants on the baking tray with some distance between them and bake on the middle shelf for approx. 15 minutes until they start to brown. Bring the apricot jam to the boil briefly with water, stir until smooth and brush in the hot almond croissants. Let the almond croissants cool. Melt the chocolate coating in a water bath and cover the ends of the almond croissants with it.

Servings: 6, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
483 kcal
49 g
10 g
29 g

(C)opyright by Marions Kochbuch