Potato Hors d’Oeuvres with Orange Marmalade

For the marmalade, rinse the oranges under hot water and rub dry.

Peel the peel with a zester or peeler and cut into small pieces.

Cut away the white inner skin of the oranges with a kitchen knife and discard. Chop the pulp into small pieces and put it into a saucepan with 100 g of sugar. Boil everything up well, then add the prepared zest and boil the whole thing down until soft.

Soften the potatoes with the peel, drain and cool well (can be done the day before). Remove the peel from the potatoes and press them through a potato press. Grate a small amount of zest from the lime and squeeze out the juice. Cut the vanilla pod in half lengthwise and squeeze out the pulp.

Preheat the oven to 180 °C (170 °C convection oven).

Cream the butter and add to the potatoes form. Add the flour, egg, baking powder, 100 g sugar, 1 pinch of salt, lime zest and juice and half of the vanilla pulp and knead into a smooth dough.

Roll out the dough to a thickness of 5 mm on a floured board and cut into squares of

cut 12 cm squares.

In the center of each dough square mold 1 tbsp orange marmalade. Then roll up the squares from one corner to form croissants.

Place the croissants on a baking tray lined with parchment paper and bake in a heated oven for 12 minutes until golden brown.

Whip the cream with the remaining vanilla pulp until stiff.

Serve the croissants sprinkled with powdered sugar.

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