ReceptnaptárAlmond pain au chocolat
Almond pain au chocolat (pain au chocolat aux amandes): day-old chocolate croissant pastries filled with syrup and almond cream and baked with flaked almonds. A classic way French bakeries use up leftovers.
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Ingredients
Method
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- Bring the water to the boil with the sugar, boil for 1 minute, then leave to cool until lukewarm.
- 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 pains au chocolat from the side and brush the insides with syrup.
- Spread two-thirds of the cream inside, close them, spread the rest of the cream on top and sprinkle with the flaked almonds.
- Bake on a tray lined with baking paper for 15-18 minutes until the almonds are golden. Cool until lukewarm and serve dusted with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pastries one or two days old work best; fresh ones are too soft and go soggy with the syrup.
- The almond cream can be made ahead and keeps for 3 days in the fridge.
Frequently asked questions
Why use day-old pastries?
Slightly stale pastry soaks up the syrup and cream well, so after baking it is moist inside and crisp outside.
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