Espresso croissant

Melt 150 g dark chocolate and the baking oil in a bowl over a bain-marie. Stir in the instant powder directly until the chocolate mixture is homogeneous. Mix the almonds, flour and powdered sugar and work into the chocolate mixture with the espresso and dough hook. Wrap the dough in cling film and leave to rest in the fridge for approx. 1 hour.

Preheat the oven to 160 °C. Before processing, knead the dough again briefly and then divide it into walnut-sized pieces and shape into croissants. Place them on a baking tray lined with baking paper, 2 cm apart. Bake the croissants for approx. 12 minutes.

To decorate, melt the remaining dark chocolate with the cream and baking oil in a bowl over a bain-marie. Finally, dip the tops of the finished cookies in chocolate and leave to cool on baking paper.