Recipe detail

Pastry Vanilla crescents

7. 12. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Program steps

  • Preheating:
  • 160 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 160 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 200

Name Value Unit
plain wheat flour 1 kg
butter 840 g
almonds 400 g
granulated sugar 320 g
vanilla sugar 65 g
powdered sugar 500 g
vanilla sugar 65 g

Nutrition and allergens

Allergens: 1, 7, 8
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 80.6 kJ
Carbohydrate 8.5 g
Fat 4.7 g
Protein 1 g
Water 0 g

Directions

Put all the ingredients into the food processor and knead well with the dough hook until a homogeneous dough is formed.
We recommend using a silicone mold for vanilla crescents; this will give you beautiful, uniform crescents that can be easily removed from the mold and are less likely to break. In this case, you should continue processing the dough at room temperature straight away.
If you shape the crescents by hand, the dough should be limed for at least 1-2 hours.
It is best to place the hand-shaped croissants on a coated baking tray and bake as described above - the insert timer is recommended.
Then let the crescents - whether in the silicone mold or on the tray - cool for 1-2 minutes and then carefully turn them while they are still warm in the mixture of sugar and vanilla sugar, then let them cool completely.

Recommended accessories

Vision Bake

Vision Bake