Vanilla croissants recipe – ingredients for 70 pieces:
- 200 grams of flour
- 175 grams of butter
- 100 grams of ground almonds
- 80 grams of sugar
- 2 egg yolks
- 10 packets of bourbon vanilla sugar
- Vanilla pod pulp (from a vanilla pod)
- 1 pinch of salt
Video tip: Bake vanilla croissants with Rike's baking school
Prepare vanilla croissants: step by step
- Mix all ingredients except for the vanilla sugar with a hand mixer and then knead with your hands to form a smooth dough.
- Shape the dough into two long rolls and place them in cling film in the refrigerator for 2 hours.
- Towards the end of the cooling time, preheat the oven to 180 degrees (160 degrees convection, gas level 3) and line a tray with baking paper.
- Take the rolls out of the refrigerator and cut each into 35 even slices.
- Shape the dough pieces first into balls and then into rolls (approx. 5 cm) with a point at the ends. Curved into small croissants, lay them on the baking paper.
- Bake for about 15 minutes, making sure that the croissants do not get too dark.
- Meanwhile, put the vanilla sugar in a bowl or deep plate. Take the vanilla crescents out of the oven and toss them in the vanilla sugar while they are still warm (be careful not to break them).
- Let the vanilla crescents cool completely on the wire rack, pack airtight and store in a cool, dry place.
Tips for the perfect vanilla crescents
Wonderfully tender and crumbly: well-made vanilla croissants melt on the tongue – just as we know it from grandma. But be careful when baking, otherwise the crispy vanilla croissants will crumble or run. The baking professionals from the BRIGITTE kitchen know what can go wrong with Christmas cookies and share their tips for perfect vanilla cookies.
The best recipes for the vanilla croissants can be found in our photo gallery and we have a recipe video with lots of useful tips for you.
When the batter for the vanilla croissants crumbles
The vanilla croissant batter has to be made once are kneaded together properly with your hands so that all ingredients combine well. Then it goes into the refrigerator and cools so that it doesn't stick so much when molding. When it comes out of the refrigerator, it is usually very hard and cannot be rolled straight away because it crumbles. Then knead again briefly with your hands until the dough for the Christmas cookies is smooth again.
When the vanilla crescents melt
If the batter is well cooled, the vanilla croissants will not run. It is best to first cool the dough, then shape the vanilla crescents and cool the tray with the finished croissants again (e.g. on the balcony). If you have hot hands, it is better to cool them with cold water before molding.
tip: There are even special ones Vanilla croissant traysin which the form is preserved. This also saves the time-consuming shaping of the popular Christmas cookies. Traditionally conscious bakers only turn up their noses at such aids and of course continue to shape their vanilla cones with their hands. The classics may not look perfect, but they are made with a lot of love.
When the vanilla crescents break
So that the vanilla crescents don't break, the dough must have been kneaded together properly with your hands so that all ingredients combine well.Also, leave the vanilla cones after baking cool brieflybefore you take them from the tin. With a pallet or a wide knife you can maneuver the vanilla croissants from the tray without accidents. Rolling in vanilla sugar (or powdered sugar) works best with two teaspoons.
The best vanilla sugar for vanilla crescents – homemade
Put a scraped-out vanilla pod into a screw-top jar, pour about 100 grams of sugar on it, close the jar, shake well and let the sugar steep for at least two weeks: the homemade vanilla sugar is ready – very easy and without artificial flavors!
Important to convert: 8 grams correspond to one packet of vanilla sugar. If the vanilla crescents are rolled in the vanilla sugar while they are still warm, the sugar will stick best. This is how the Christmas biscuits look particularly beautiful on the cookie plate.
Store the vanilla croissants correctly
Vanilla croissants can be stored for about three weeks – preferably in well-closing cookie jars. Because of their intense aroma, they should be kept separately from other cookies, gingerbread and the like.