OTHER LANGUAGES: German
At this point show you my Vanilla Crescents recipe. Today: Bake the finest vanilla crescents yourself.
I love the Advent season! When the wind is blowing cold outside and I can bake fine biscuits for the family in the warm oven inside. This is pure pre-Christmas joy.
Vanilla croissants as popular Christmas biscuits are also a fine tea biscuit all year round!
When the delicate scent of the delicious biscuit particles fills the room, the first curious people come to your bakery and want to eat – who can blame them?
But we are not ready yet… That’s why we two master bakers want to start baking now.
I wish you lots of fun and good luck!
1. Baking Vanilla Crescents yourself
Can you fall in love with shock? The answer is: yes, into these vanilla croissants!
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.
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 Crescents
I 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 Crescents
I 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.
OTHER LANGUAGES: German