Recipe detail

Directions

1) Prepare yeast dough: Put the oat drink, yeast and sugar in a container and let it work, then add all the other ingredients and knead into a smooth dough. Cover and let rise at room temperature for 60 minutes or in the refrigerator for 14 hours.
2) Roll out the puff pastry and yeast dough to the same size, place them on top of each other and fold them together. Roll out and fold again, repeat this twice.

Mix the marzipan, rum 54 vol% and oat drink well. Then spread this mixture evenly thickly over the dough, then spread the apricot jam on top.
Now fold the dough sheet together so that spiral of about 12 cm wide is created. Cut into 12 strips of equal thickness, place them on a coated, closed baking plate and shape into croissants.
Baking program: Preheat combi steamer, steaming: 300 ml, 1 minute, 5 bursts, 70% fan speed, pause 1 minute.
170°C dry heat, 18 minutes, 70% fan speed, closed humidity flap valve.


3) Topping: liquid couverture, icing, roasted almond leaves.

Dip the ends of the croissants in liquid couverture, otherwise brush the croissants with icing and sprinkle a few toasted almond flakes on top of the liquid icing.