Captains Dinner Logo
to top
Vanilla Crescents - a classic Christmas cookie

Finally it's pre-Christmas season again: Vanilla Crescents

November 24th, 2017 | bread & pastries

A German classic among the Christmas cookies. Vanilla crescents is a must on every plate of Christmas goodies. The crescents taste even better with homemade vanilla sugar. And it’s easy!

GOOD TO KNOW:

A delicate and high-fat cookie dough as this must be always well chilled, otherwise it could loose shape and melt during baking. Best is to take only batches of the dough from the refrigerator and briefly put in the refrigerator again before baking.

Vanilla Crescents

(Note: the dough must be refrigerated 2 hours)

200 g flour
80 g sugar
175 g cold butter flakes
2 egg yolks
100 g almonds, peeled & crushed
Mark from 1 vanilla bean
1 dash salt
knead all the ingredients with the dough hooks first, then with your hands quickly into a smooth dough, form two long rolls, wrap into plastic wrap and cool for at least 2 hours cut the rolls in 35 slices, shape each piece of dough into a small roll about 5 cm long, tapering at the ends, turn to a croissant shape and put on a tray lined with baking paper Bake 15 minutes at 180 ° C (the crescents are to remain bright)
5 tsp Bourbon vanilla sugar
sugar the crescents still warm with vanilla sugar

And that's how the wife of the captain does it

Vanilla sugar can be made easily on your own from the scratched out pods. I put them in a jar with sugar, the sugar takes the vanilla aroma very quickly. For those who like it more intense, fill the sugar and the dried pod in a hacker until both are quite fine. By the way, this vanilla sugar adds a perfect flavor to savory dishes as well! Try it!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

February 2nd, 2018 | side dishes

Dumplings like on the alp!

Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go

read more
Onion Cake with Pears, Blue Cheese and Walnut October 7th, 2018 | main dishes

Onion cake with pear and walnuts

Onion cake belongs to fall like falling leaves, mushrooms, fog and a bit of sentiment that summer is going on. This autumn, I changed my classic a bit and turned it into a tart. And what goes well with onions? Bacon, of course, and pears and blue cheese. A few walnuts on top – and the beautiful autumn soul warmer is ready.

read more
April 17th, 2018 | main dishes

Finally asparagus again!

It’s about time. Two weeks later than usual, the asparagus harvest finally starts in Northern Germany. Basically I do not buy asparagus and strawberries out of season, and then only from the region. Due to the cold winter and the moist, no, wet autumn, our anticipation of the first asparagus meal of the year could thus increase by another 14 days. Here we go!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.