Ingredients for the croissant dough
- 30 dag wheat flour
- 25 dag butter
- 20 g yeast
- 1/16 sour cream
- 1 pinch of salt
Ingredients for the chestnut filling
- 25 dag chestnut puree
- 15 dag icing sugar
- 1 dash rum
- approx. 2 dashes of whipped cream
Chestnut croissant
Chestnuts, chestnuts, chestnuts - no matter what you call them, they warm the heart and fingers when roasted! Many desserts such as chestnut croissants are also baked in southern Burgenland.
Preparation of the croissants
Dissolve the yeast in a little milk. Knead all the ingredients into a dough and leave to rest in the fridge for 2 hours. In the meantime, prepare the filling - simply mix all the ingredients together. Divide the dough into three parts, roll out into strips using a pasta roller and cut into triangles. Place the filling in a piping bag and pipe onto the triangles. Roll up the dough and shape into croissants. Bake at 180 degrees Celsius for approx. 15 minutes.
