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Almond Croissants

Almond Croissants: Preheat your oven to 350 degrees F (180 degrees C). Butter or line a baking sheet with parchment paper. Cut the croissants in half vertically, but don't cut them all the way through. Place on your baking sheet.

Sugar Syrup: In a small saucepan bring the water and sugar to a boil. Boil until the sugar has completely dissolved. Remove from heat, let the syrup cool to room temperature and then stir in the rum. Can be made several days in advance. Just cover and store in the refrigerator.

Almond Cream: In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer) beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy (about 1-2 minutes). Beat in the egg, vanilla extract, and rum. Then beat in the ground almonds, flour, and salt. Can be used right away or it can be made a few days in advance. Just cover and store in the refrigerator.

Almond Croissants: Using a pastry brush, brush the insides (both top and bottom) of each croissant with the sugar syrup. Then take about 2 tablespoons (30 grams) of almond cream and spread it onto the bottom half of each croissant. Close the croissant and spread about 1 tablespoon (15 grams) of almond cream over the top of the croissant and sprinkle with shaved almonds.

Bake in the preheated oven for about 15 - 20 minutes or until the almond cream on the top of each croissant is firm and lightly browned. Remove from oven, place on a wire rack, and let cool. Dust with powdered sugar before serving.

Makes six Almond Croissants.

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Almond Croissants:

6 Day Old Croissants

Sugar Syrup:

1/4 cup (60 grams) water

1/4 cup (50 grams) granulated white sugar

1 tablespoon (10 grams) Rum or Brandy (optional)

Almond Cream (Frangipane)

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg (55 grams without shell), at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1 teaspoon (4 grams) rum or brandy (optional)

1 cup (115 grams) ground almonds

3 1/2 tablespoons (30 grams) all purpose flour

1/8 teaspoon salt


Shaved almonds