Almond croissant

Almond croissant

By
From
The Tivoli Road Baker
Makes
10
Photographer
Bonnie Savage and Alan Benson

This is essentially a delicious way of using up leftover croissants. Another very popular way is to slice the croissant in half, place sliced cheese and ham in the middle, and bake for a couple of minutes in a hot oven. Either way, croissants take so much effort to make, it would be criminal to waste them!

Ingredients

Quantity Ingredient

Frangipane

Quantity Ingredient
230g butter, softened
285g caster (superfine) sugar
45g plain (all-purpose) flour
285g ground almonds
5 eggs
1 teaspoon vanilla
or 1 vanilla bean
zest of 1/2 lemon

Sugar syrup

Quantity Ingredient
100g caster (superfine) sugar
zest of 1/2 lemon
1/2 cinnamon stick
1 star anise
1 bay leaf

Assembly

Quantity Ingredient
500g flaked almonds
10 Croissant, one-day old
icing (confectioners’) sugar

Method

  1. In a stand mixer fitted with the paddle attachment, cream together the butter and caster sugar until fluffy and pale.
  2. Mix the flour and ground almonds in a bowl. In a separate bowl, lightly whisk the eggs, vanilla and lemon zest.
  3. Gradually add the egg mixture to the butter and sugar with the paddle still going, ensuring that each addition is fully incorporated before adding the next one.
  4. Once all the eggs mix is in, add the dry ingredients and mix with the paddle until just combined. Put the mixture into a piping (icing) bag, ready to use.
  5. Combine the caster (superfine) sugar, lemon zest, cinnamon, star anise and bay leaf in a small saucepan with 200 ml (7 floz) of water. Bring the syrup to a simmer over a medium heat, stirring constantly until the sugar has dissolved. Cool completely, and then strain the spices out, reserving the syrup in a bowl.
  6. Put the flaked almonds in a large mixing bowl.
  7. Slice each croissant in half horizontally, leaving the two pieces just attached at one edge, and open them up. Brush the insides with sugar syrup.
  8. Spread a layer of frangipane about 1 cm (½ in) thick over the bottom half of each croissant. Replace the top half, then pipe a line of frangipane roughly 1 cm (½ in) thick over the length of the croissant.
  9. Press the top of each croissant into the almond flakes so they stick to the frangipane. Arrange the croissants on a baking tray and refrigerate them for half an hour so the frangipane can firm up.
  10. Preheat the oven to 160°C (320°F). Remove the tray from the fridge and put it straight into the oven.
  11. Bake for 10 minutes, then reduce the heat to 150°C (300°F) and bake for a further 15–20 minutes, until they are a nice golden brown. If you find they are colouring too quickly, reduce the temperature a bit. It’s important to cook out the frangipane without burning the croissant.
  12. Leave to cool, then dust with icing sugar to serve.

BAKERY NOTES

  • If you’re making the frangipane ahead of time it will keep in the fridge for up to a week. You’ll just need to bring it out of the fridge a couple of hours before you need it, so it’s soft enough to use.
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