Vanilla Crescents Recipe in two Variants, as of Grandma and Vegan
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Baking Vanilla Crescents yourself
Can you fall in love with shock? The answer is: yes, into these vanilla croissants!Beware of cookie thieves: Finest vanilla crescents freshly baked let sweet tooth weaken 😉 © Thomas Sixt Food Photographer What makes these tender vanilla crescents so irresistible? Vanilla, ground almonds, flour, butter, sugar and some salt make this incredibly delicious mixture. A good 100 years ago, the ingredients mentioned were sometimes difficult to obtain and expensive. So vanilla beans were almost weighed in gold. Only fine gentlemen and nobles could afford the luxury of such biscuits. Nowadays we have more luck and everything is wonderfully available in the supermarket for us. Also a piece of Christmas, right? Excursus on vanilla – our main ingredient: Our feel-good spice vanilla comes from the pulp of the fermented pods of the orchid genus Vanilla. The spice vanilla originally comes from Mexico or Central America. In the meantime, vanilla is also cultivated in other places. The Bourbon vanilla is known from Réunion – formerly Île Bourbon. The pulp is scraped from vanilla pod. © Thomas Sixt Food Photographer
Everyone likes the essence of vanilla crescents!My five most important tips for your perfect biscuits:
- Be sure to use fresh vanilla for the dough! Vanilla sugar is practical, but the fine aroma of the marrow of vanilla beans beats the industrial product by far. You can even put the scraped pods in a sugar bowl with fine sugar and “harvest” it after a few days of homemade vanilla sugar.
- Eggs are not required. It’s a shortcrust pastry that doesn’t need eggs. If you like eggs, use only the egg yolk.
- Sieve the flour for preparation. Yes, please sieve the flour… What we sometimes save when preparing cakes is indispensable for the biscuit crescents! This is the only way to achieve the fine consistency of the dough.
- Let the dough mature in the refrigerator for at least one hour, wrapped in cling film. Top confectioners and star chefs leave the biscuit dough in the refrigerator for 24 hours or longer to improve flavour formation.
- After baking, turn the biscuits lukewarm in the icing sugar-vanilla sugar mixture. In this way, the icing sugar adheres optimally.
2. Variant vegan Vanilla CrescentsI bake my crescents traditionally like down in the recipe. That’s why I don’t want to withhold the vegan version from you. Here follows the modification of the list of ingredients for you (quantity for approx. 40 biscuits): For the dough
- 160 g flour
- 40 g sugar
- 1 vanilla pod, the marrow
- 100g magarine
- 60g finely ground almonds
- 5-7 tablespoons soy milk or oat milk – check dough consistency, the dough should be hard to tear
- 1 pinch salt
- 3 tbsp icing sugar
- 2 sachets vanilla sugar
3. Store Vanilla CrescentsI prefer to store my biscuits in a tin can (glass or ceramic is also possible), which I cover with baking paper. Put a paper between each layer of biscuits. So the biscuits do not soften. Hide the box with the vanilla croissants really well… once the pack has discovered the prey, you have to bake fresh!
4. This Way to the Baking Recipe!Now let’s bake it up nice! Step by step photos will help you with the preparation.
Bake tender vanilla crescents. Step by step instructions from professional chef Thomas Sixt.
For the Dough
|200||g||soft butter (vegan variant: magarine)|
|250||g||Flour (or gluten-free flour)|
|90||g||Icing sugar / powdered sugar|
|1||pc||vanilla pod, the vanilla pulp|
|6||tbs||Icing sugar / powdered sugar|
Sift the flour first. Place the flour, grated almonds, sugar, vanilla sugar, soft butter and a pinch of salt in a mixing bowl. Cut the vanilla pod in half with a sharp knife. Scratch out the pulp and add to the dough.
Quickly knead the ingredients for the dough.
Form a dough ball.
Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes. Preheat the oven to 175° C hot air.
After 30 minutes form a large dough roll from the dough. Cut off 1-1.5 cm thick slices. Using your hands, form small crescents from the individual slices.
Cover the baking tray with baking paper and place the raw biscuits on top.
Bake the biscuits in the oven for about 15 minutes.
After baking, allow the crescents to cool for approx. 10 minutes. Then turn the still lukewarm biscuits in icing sugar with vanilla sugar bath.
After complete cooling, the biscuits can be packaged. Enjoy!