Almond Croissants
Croissants brushed with sugar syrup, filled and topped with almond frangipane, then baked again. Day-old croissants take the syrup without going soft.
Bakeries make these from yesterday's croissants, and so should you: fresh ones are too soft to split cleanly and turn soggy under the syrup. Brush the syrup on while it is still slightly warm, so it goes on thinly and soaks in. The frangipane should be thick enough to hold its shape on top of the croissant; if it looks loose, the butter was too warm, so chill the bowl briefly before spreading.
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Ingredients
for 4Ticks stay put if you leave and come back.
Method
11 stepsRead it through once before you start the pan.
Storage
- Freezer
- Up to 1 month
- Room temperature
- Up to 1 day
Keep in an airtight container at room temperature. To freeze, wrap each croissant in plastic wrap and put it in a freezer bag. Reheat from frozen or from room temperature on a baking sheet in a 160°C (140°C convection) oven until crisp and warm through.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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