Chia Ginger Croissant

For the chia-ginger croissants, first quickly knead the ingredients into a dough and let it rest in the refrigerator for an hour.

Weigh out the dough into rolls of about 100 g, cut into pieces and shape into croissants.

Place the croissants on a baking tray covered with baking paper and bake in a preheated oven at 170 °C for about 15 minutes.

For the glaze, melt the couverture and coconut oil in a snow kettle over a water bath and stir until lukewarm. Dip the tops of the croissants into the glaze, sprinkle with chia seeds and allow the chia-ginger croissants to dry.

Preparation Tip:

If you want to make classic vanilla crescents from the dough for the chia-ginger crescents, roll them in a vanilla sugar-dusted sugar mixture right after baking!

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