Haman's Mustache
These delicious pastries also called Gazelle Antlers, are very popular in France. And I love the exotic name!
For 24 pastries
4 cups (500 g) flour
2 eggs
2/3 (18 cl)cup oil
6 to 8 Tbsp orange juice or water
Filling:
2 cups ( 150 g)ground almonds
1 cup (200 g) sugar
1 egg
1 egg yolk
2 Tbsp water
1 Tbsp vanilla extract or anise extract
Combine flour with eggs and oil in a large bowl or a stand mixer. Add orange juice one tablespoon at a time, until dough gets smooth and soft. Cover with plastic wrap and set aside for 30 minutes. Prepare filling by mixing all ingredients together until it becomes a paste. Cut dough in 4 for easier work. Roll dough on a floured working space until it becomes as thin as possible. Cut into 4 inches squares. Take a nut-sized piece of almond paste, shape it roughly like a finger, and place diagonally in the middle of a square. Cover dough on top of paste, roll, and curve slightly cigar to give a croissant form.
Place each croissant on a cookie sheet covered with parchment paper or a Silt Pad. Bake at 375 F degrees (180 C) for 30 minutes. Do not let croissants get brown , as they should be just golden. Do NOT touch croissants until they get cool.
Sprinkle with powdered sugar.
For 24 pastries
4 cups (500 g) flour
2 eggs
2/3 (18 cl)cup oil
6 to 8 Tbsp orange juice or water
Filling:
2 cups ( 150 g)ground almonds
1 cup (200 g) sugar
1 egg
1 egg yolk
2 Tbsp water
1 Tbsp vanilla extract or anise extract
Combine flour with eggs and oil in a large bowl or a stand mixer. Add orange juice one tablespoon at a time, until dough gets smooth and soft. Cover with plastic wrap and set aside for 30 minutes. Prepare filling by mixing all ingredients together until it becomes a paste. Cut dough in 4 for easier work. Roll dough on a floured working space until it becomes as thin as possible. Cut into 4 inches squares. Take a nut-sized piece of almond paste, shape it roughly like a finger, and place diagonally in the middle of a square. Cover dough on top of paste, roll, and curve slightly cigar to give a croissant form.
Place each croissant on a cookie sheet covered with parchment paper or a Silt Pad. Bake at 375 F degrees (180 C) for 30 minutes. Do not let croissants get brown , as they should be just golden. Do NOT touch croissants until they get cool.
Sprinkle with powdered sugar.
