Silvercrest SGBR 1500 D1 KAT Bedienungsanleitung Und Sicherheitshinweise Seite 22

SilverCrest SGBR 1500 D1 KAT
Vanilla croissants
Makes about 30
50 g ground almonds (no skin)
140 g flour (plus a little extra for working)
40 g sugar
1 egg yolk (size M)
100 g cold butter
Salt
25 g icing sugar
1 tsp vanilla sugar
Method:
Combine 50 g almonds, 140 g flour, 40 g sugar, 1 egg yolk, 100 g cold butter, cut into pieces
and a pinch of salt using the kneading hook of a food mixer, then use your hands to bring together
into a smooth dough.
Bring the dough together into a ball, wrap in cling film and chill for about 1 hour. Line the baking
tray (10) with greaseproof paper and preheat the oven for 10 minutes to 200 °C using
top/bottom heat. Form the dough into 2 rolls (diameter approx. 1.5 cm) on a floured work
surface. Cut the prepared rolls of dough into 15 little pieces each (approx. 3 cm long). Form each
of the pieces of dough into a roll of about 8 cm in length and bend into croissant shapes by
bending into a crescent and pushing the ends into points.
Bake the vanilla croissants in the pre-heated oven on the middle shelf (3) for 12 minutes. Combine
the icing sugar and vanilla sugar and sprinkle over the hot croissants with a sieve. Then allow the
vanilla croissants to cool for around 30 minutes.
Oven-baked trout
Ingredients:
1 trout, whole, raw
½ lemon
1 garlic clove
1 sprig rosemary
1 sprig thyme
1 sprig parsley
Salt and pepper
Olive oil
20 - English