Boulangeries throughout France promote scrumptious almond croissants – Croissant aux amandes. If you happen to ever puzzled what occurs to the left over croissants on the finish of the day – nicely that is what occurs, they’re repurposed! Learn the way to make almond croissants and recreate the basic French pastry at residence!
Makes 6 almond croissants
Energetic time: half-hour
Cooking time: quarter-hour
Storage: As much as 24 hours
EQUIPMENT
Massive serrated knife
Pastry bag with a plain tip
INGREDIENTS
Vanilla syrup
2 cups (500 g/500 ml) water
2⅔ cups (1 lb. 2 oz./500 g) superfine sugar
1 vanilla bean, break up lengthwise and seeds scraped
Almond croissants
6 × 1-day-old croissants (see separate recipe)
Vanilla syrup (see above)
8.5 oz. (240 g) almond cream
Beneficiant 1 cup (3.5 oz./100 g) sliced almonds
Confectioners’ sugar
METHOD
Getting ready the vanilla syrup
Mix the water, sugar, and vanilla seeds in a saucepan. Carry to a boil, stirring to dissolve the sugar. Take away from the warmth and let cool.
Getting ready the almond croissants
Preheat the oven to 350°F (180°C/Fuel Mark 4). Utilizing the serrated knife, reduce the croissants in half horizontally. Rapidly dip the croissant halves within the cooled syrup and place on a rack for a couple of minutes to let the surplus liquid drip off.
Spoon the almond cream into the pastry bag. Place the underside halves of the croissants on a baking sheet lined with parchment paper and pipe a layer of almond cream over each. Place the tops on the croissants and pipe slightly almond cream over them. Sprinkle with the sliced almonds and bake for quarter-hour.
Mud with confectioners’ sugar and serve heat or at room temperature.
BOOK CREDIT: Extracted from French Boulangerie: Recipes and Methods from the Ferrandi Faculty of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
The right way to make croissants – excellent each time!
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