Almond Croissant (Croissants Aux amandes) Recipe
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Ingredients
6 to 8 day old croissants about 80g each2 tablespoons sliced almonds
confectioners' sugar
For syrup:
1 cup water
2 Tablespoons sugar
3 tablespoons light rum (optional)
For the almond cream:
100 g granulated sugar
100 g whole blanched almonds or almond flour
1/4 teaspoon kosher salt
100 g unsalted butter, cut into small pieces
2 large eggs
Feel free to half the recipe
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How to make Almond Croissant (Croissants Aux amandes)
To make the syrup, combine the water, sugar, and rum (if using) in a small saucepan. Heat over medium heat and bring to a slow boil. Stir until the sugar is dissolve and let it simmer for one minute.
To make the almond cream, combine the sugar, almonds and salt in the food processor and mix until finely ground. Add the butter and pulse until well combined. Add the egg one at a time until creamy.
To assemble the croissant, preheat the oven to 350 degrees F and line a baking sheet with parchment paper or silicone mat. Dip the croissant in the syrup one at a time, coating both sides and the ends throughly.
Slice the croissant horizontally and place on the baking sheet. Spread the inside with the almond cream generously. Place the top of the croissant. Spread the top of the croissant with the almond cream and sprinkle with sliced almonds. Repeat this procedure with the remaining croissants.
Place in the oven and bake until the cream is set and the top is golden brown. Transfer to a cooling rack.
To serve dust with confectioners' sugar, and serve slightly warm or at room temperature.
For a step-by-step photos click here
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