Bakeries throughout France promote scrumptious almond croissants – Almond croissant. If you ever questioned what occurs to the left over croissants on the finish of the day – effectively that is what occurs, they’re repurposed! Find out the right way to make almond croissants and recreate the basic French pastry at dwelling!
Make 6 almond croissants
Active time: half-hour
Cooking time: quarter-hour
Storage: Up to 24 hours
EQUIPMENT
Large 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
Generous 1 cup (3.5 oz./100 g) sliced almonds
Confectioners’ sugar
METHOD
Preparing the vanilla syrup
Combine the water, sugar, and vanilla seeds in a saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from the warmth and let cool.
Preparing the almond croissants
Preheat the oven to 350°F (180°C/Gas Mark 4). Using the serrated knife, minimize the croissants in half horizontally. Quickly 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 every one. Place the tops on the croissants and pipe a bit almond cream over them. Sprinkle with the sliced almonds and bake for quarter-hour.
Dust with confectioners’ sugar and serve heat or at room temperature.
BOOK CREDIT: Extracted from French Bakery: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
How to make croissants – good each time!
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