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Almond Croissants (Croissants aux Amandes)
85% authentic · French
A delightful way to use day-old croissants, these are filled with rich almond cream (frangipane) and topped with toasted almonds and powdered sugar.
Ingredients
- Day-old croissants4
- Almond cream (frangipane)150g
- Simple syrup (sugar and water)50ml
- Flaked almonds50g
- Powdered sugar, for dusting20g
Steps
- 1
Prepare the almond cream (frangipane) by creaming butter and sugar, then beating in eggs, almond flour, and a touch of flour.
- 2
Slice the croissants horizontally, leaving one side attached if possible, or cut completely in half.
- 3
Brush the cut surfaces of the croissants with simple syrup.
- 4
Generously spread almond cream on the bottom half of each croissant.
- 5
Place the top half of the croissant back on, pressing gently.
- 6
Spread a thin layer of almond cream on top of each croissant and sprinkle generously with flaked almonds.
- 7
Bake at 180°C (350°F) for 20-25 minutes, until golden brown and the almond topping is toasted.
- 8
Let cool slightly, then dust with powdered sugar before serving.
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