Vanilla Croissant

Name: Vanilla Croissant
Yield: Makes 40 to 50 cookies
Cuisine: French
Ingredients: Vanilla seeds scraped from 1 vanilla pod (put the pod in sugar to make vanilla sugar, called for below); Vanilla seeds scraped from 1 vanilla pod (put the pod in sugar to make vanilla sugar, called for below); ⅓ cup (75 g) granulated sugar; Vanilla seeds scraped from 1 vanilla pod (put the pod in sugar to make vanilla sugar, called for below); 1 egg yolk; ¾ cup (100 g) all-purpose flour; Vanilla seeds scraped from 1 vanilla pod (put the pod in sugar to make vanilla sugar, called for below); 1 pinch salt; 7 tablespoons (100 g) butter, at room temperature; Vanilla sugar, for finishing; ⅔ cup (75 g) almond flour; ⅓ cup (50 g) potato starch or cornstarch; ⅓ cup (50 g) potato starch or cornstarch

Preparation info

Makes
40 to 50
cookies

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is a dough that my mother always shaped into crescents, rolling them into cylinders about 4 inches (10 cm) long and ½ to ¾ inch (about 2 cm) thick, tapering each end, and resting them on a parchment-lined tray in the curved shape of a croissant. This dough is flavored with vanilla beans and almond flour.

Ingredients

7 tablespoons (100 g) butter, at room temperature
⅓ cup (75

Europe
France
Alsace
Vegetarian
Mediterranean
Cookies

Method

Combine the butter, sugar, vanilla, salt, and egg yolk in a mixing bowl. Work them together with a whisk until the mixture is light and airy (as with creaming sugar). Stir in the flour, starch, and almond flour until all the ingredients are uniformly combined. Wrap the dough in plastic and let it rest in the refrigerator for at least 1 hour or up to a day.