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The great thing about these croissants is that they still taste good after two days. I always do double the amount because they are fed up really quickly! You somehow can’t get enough of these things ?.
It is important that you keep them in a tightly closed tin.
I hope you enjoy the recipe and have a nice day?. Recipe:
300 g of flour
180 g butter
200 g cream cheese
90 g erythritol @ got7nutrition
1 tbsp cinnamon
rubbed off a tonka bean
70 g ground hazelnuts
It is best to prepare the dough in the evening:
Knead a smooth dough out of flour, butter and cream cheese and wrap in cling film. The next day, mix erythritol with cinnamon and the ground hazelnuts. Divide the dough into two parts and roll a part in the hazelnut mixture, roll out approx. 5 mm thick and cut cake pieces.
Then you roll the pieces into a croissant.
Do the same with the other dough.
Bake at 180 ° for approx. 10 min until golden brown.
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