Linz Croissant

For the Linzer Kipferl, whisk the cream, icing sugar, vanilla sugar, salt, egg yolks and egg until very foamy. Mix flour and pudding powder and quickly stir into the mass with grated lemon zest.

Pipe the crescents onto a greased baking tray and bake in a preheated oven at 170 °C for approx. 12 minutes. Allow to cool briefly on the tray and stick together with jam.

At the end, soak the tips in chocolate.

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