Almond croissants (croissants aux amandes)

Name: Almond croissants (croissants aux amandes)
Total time: 30 min
Yield: 6 pieces
Cuisine: French
Ingredients: 6 one- or two-day-old butter croissants (shop-bought or homemade); For the syrup: 100 ml water, 50 g sugar, 1 tbsp rum or ½ tsp almond extract (optional); For the almond cream: 80 g soft butter, 80 g sugar, 1 egg, 80 g ground almonds; 50 g flaked almonds; icing sugar for dusting

Time: 30 min6 piecesapprox. 460 kcal / serving (estimated)approx. 5 g protein / serving

Almond croissants (croissants aux amandes) (illustration)

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Ingredients

6 one- or two-day-old butter croissants (shop-bought or homemade)
For the syrup: 100 ml water, 50 g sugar, 1 tbsp rum or ½ tsp almond extract (optional)
For the almond cream: 80 g soft butter, 80 g sugar, 1 egg, 80 g ground almonds
50 g flaked almonds
icing sugar for dusting

Method

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This is how bakeries use up yesterday's croissants — a slightly dry croissant soaks up the syrup better.
Bring the water to the boil with the sugar, boil for 1 minute, take off the heat and stir in the rum or almond extract.
Make the almond cream (crème d'amande): beat the soft butter with the sugar until fluffy, add the egg, then the ground almonds, and mix into a smooth cream.
Preheat the oven to 180 °C. Split the croissants lengthways from the side (keeping the back joined) and brush the cut surfaces generously with the syrup.
Divide two-thirds of the cream between the insides of the croissants, close them, spread the rest of the cream thinly over the tops and sprinkle with the flaked almonds.
Bake on a tray lined with baking paper for 15-18 minutes until the almonds are golden and the cream has set. Once cool, dust with icing sugar.

A Receptnaptár original recipe. Calories and protein are estimated.

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