Almond Croissant
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Course
Breakfast, Baked Goods
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Cuisine
French
Almond Croissant
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 orange
- 1 lemon
- 250 grams room temp water 8.8oz
- 250 grams white sugar 8.8oz
- 1 hot Amaretto di Saronno
- 250 grams butter 8.8oz
- 250 grams caster sugar 8.8oz
- 250 grams almond meal 8.8oz
- 150 grams plain flour 3.5oz
- 4 whole organic eggs
- Dollop vanilla bean paste
- flaked almonds
- 2 Day old croissant trust me!
Instructions
- HOW TO MAKE THE ALMOND CROISSANT SYRUP:
- Almond croissants are soaked in sweet syrup so we start with this! Pour the water and sugar into the hand held saucepan and add a piece of lemon and orange peel (just cut a piece using a sharp knife).
- Boil this for 3-4 minutes then turn off and allow to cool before adding the shot of Amaretto (Di Saronno) and stirring through.
- Leave for 1hr until fully cooled (or put in the fridge to speed process up!)
- Once cooled, pour into a large bowl.
- HOW TO MAKE THE ALMOND CREAM:
- Cream together butter with sugar and a dollop of vanilla bean paste using a stand mixer at medium speed.
- Mix through one egg at a time, beating the ingredients as you add each egg.
- Next add the almond meal and flour before beating slowly on low speed until it is all incorporated.
- HOW TO ASSEMBLE THE CROISSANT
- Prepare a tray with baking paper on top.
- Cut the croissant on an angle using a serrated bread knife, from the outside and ¾ through – don’t cut all the way to the end!
- Gently open the croissant and lay flat.
- Using both of your hands, hold the croissant open with the inside part facing down and soak in the bowl of syrup for 1 sec.
- Hold the croissant above the bowl, let it drip and then close it gently and let it drip for a further 20 seconds on each side or until it stops dripping.
- Place the almond croissant onto the tray (open) and repeat steps 2-6 with each croissant.
- Fill each croissant with almond cream using the piping bag covering the entire base.
- Close the almond croissant and pipe one straight line of almond cream over the top (down the middle) before dunking it into a plate of flaked almonds.
- Repeat steps 7-8 for your desired number of croissants.
- Place the tray of almond croissants in the oven at 180°C/356°F for 25 minutes or until almond flakes turn nutty/golden brown.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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