Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Hollow Walnut Crescents
· 12 servings
Making the dough
Mix all the ingredients together, including the melted butter and ground walnuts. Knead well until everything comes together.
Shaping the dough into a ball
Shape the dough into a ball, wrap it in plastic wrap, and place it in the fridge. Let it rest overnight until the next day.
Chilling and taking out the dough
The next day, take the dough out of the fridge 1 hour before you start baking.
Filling the molds
Pinch off small pieces of dough and press them into the ungreased molds. Don't fill the molds completely (don't level them off) – just press the dough in enough to shape it, so the crescents take on the mold's shape without filling it entirely.
Baking
Bake in a preheated oven at 160°C for about 12 minutes, until golden. The crescents will start puffing up beautifully as they bake, so don't open the oven door or they might deflate.
Tip for releasing them from the molds
Once out of the oven, tap them out while they're still warm – it works like a charm. For the next batch, wipe the molds dry with a kitchen towel, or use a brand-new dry sponge, which also works great.
Dipping the edges
Once the crescents have cooled, dip the edges in chocolate (melted chocolate with butter – melt it in a water bath).