Name: Legendary Parisian crescents with nut meringue dough
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 4 egg whites; 300 g powdered sugar (sifted); 150 g ground walnuts; 30 g plain flour; 4 whole eggs; 200 g granulated sugar; 1 packet vanilla sugar; 2 tablespoons cocoa; 250 g butter (82%, softened); 200 g cooking chocolate (dark/milk to taste); 1–2 tablespoons oil (for shine)

Preparation procedure

Meringue dough: In a bowl start whipping the egg whites with the powdered sugar until a thick, glossy foam. Place the bowl over a gently simmering water bath and continue whipping for another 15–20 minutes, until the mixture thickens, is stable and clings to the sides of the bowl. Remove from heat, fold in the ground nuts and flour. Leave to cool and set for 10–15 minutes.
Piping and drying: Preheat the oven to 50–60 °C (convection). Using a piping bag (star or plain tip) pipe crescents or sticks onto a baking sheet lined with parchment paper. Dry for 60–120 minutes, until they are dry to the touch and easily lift off the paper. (You can also dry at 80–90 °C with the door slightly ajar – shorten the time, watch the color.)
Cocoa cream: Beat the eggs, sugar and vanilla sugar together, add the cocoa. Place the bowl over a water bath and whisk until the cream is thick and noticeably thickened (do not boil!). Let cool completely. Whip the butter until fluffy and, spoon by spoon, beat the cold egg mixture into it – a smooth airy buttercream will form.
Filling: Fill the cooled „shells“ with cream using a bag (pipe the cream onto the bottom halves and close, or create a decoration only on the top half according to custom). Let firm in the refrigerator for 20–30 minutes.
Dipping in chocolate: Melt the chocolate with the oil in a water bath and stir until glossy. Dip the ends of the crescents into the chocolate and let set on a rack or paper.

Preparation time: cca 2,5–3,5 hod (work 60–80 min + drying 60–120 min + chilling)

Number of servings: 40–50 crescents (depending on size)

Tips to prevent the dough from spreading

Sufficient whipping over steam: the meringue mixture must be really thick and stable.
Short rest: 10–15 minutes after finishing will firm the structure.
Low temperature and patience: dry, do not bake.
Storage: in a dry, cool place, ideally in a tin, separate layers with paper.

Conclusion

Parisian crescents are a classic that never disappoints. Thanks to whipping over a steam bath you get a stable dough that does not spread, and a proper cocoa cream gives the dessert character. The crescents taste great right away, but even better the next day when the flavors meld. Make a bigger batch – they disappear quickly.