Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Rum croissants (Mignardises)
Description
These small rum croissants are timeless and perfect for end-of-year celebrations or platters of mignardises throughout the year. They freeze beautifully, making them a practical solution for your buffets or homemade gift boxes. I got this recipe from an extremely talented pastry chef in my Austrian village. It was she who inspired me to take up baking, and it was thanks to her inspiration that my first cookery book, Ambiance Autrichienne, came into being.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the dough:
Beat the butter with the icing sugar until creamy. Add the egg yolks one by one.
Add the walnuts, melted chocolate and flour.
Whisk the egg whites until stiff and fold gently into the mixture.
2. Roll out the pastry on a baking tray lined with baking paper.
Bake at 170°C (preheated oven) for approximately 20 minutes.
Leave to cool completely.
3. Prepare the icing:
Sift the icing sugar. Add the hot water and rum. Mix vigorously until smooth.
Add a touch of red colouring to obtain a lovely shade of pink, then quickly spread over the cooled biscuit.
4. Decorate :
Melt the chocolate and butter in a bain-marie. Pour into a fine piping bag and draw lines all over the surface of the icing, before it has completely set.
5. Cut out :
Once cool, cut out half moons using a round cookie cutter.
For simplicity, you can also cut into small rectangles or squares.
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Tip:
Keep these rum croissants in an airtight tin or freeze them to take out again for an unexpected visit - guaranteed to make an impact!
THERMOMIX® METHOD.
