Vanilla Croissant
(0 votes)
(0 votes)
Health Score:
39 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
3394
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,394 cal. | (162 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 222 g | (191 %) | ||
| Carbohydrates | 302 g | (201 %) | ||
| Sugar added | 115 g | (460 %) | ||
| Roughage | 18.2 g | (61 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 30.3 mg | (253 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,130 mg | (28 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 259 mg | (86 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 112.5 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 442 mg | |||
| Complete sugar | 123 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 250 grams Pastry flour
- 100 grams sugar
- 2 Vanilla bean
- 200 grams butter
- 100 grams blanched almonds
- powdered sugar (for dusting)
Preparation steps
1.
Split the vanilla beans lengthwise, scrape the inside out and mix with the sugar. Mix the flour with the softened butter, 70 grams of the vanilla sugar and the almonds. Quickly knead the mixture into a dough and shape into a ball. Wrap the dough in foil and refrigerate for least 30 minutes.
2.
Shape the cold dough into a roll, cut 2 cm (approximately 1 inch) pieces and shape each into a crescent. Set all crescents down on a lined with parchment paper baking sheet. Bake in the oven at 175°C (approximately 350°F) for about 10 minutes. When done, remove carefully from the baking sheet, let the croissants cool a little and roll each one in the remaining vanilla sugar. Serve and enjoy.
