If you have a sweet tooth, you’re going to love this recipe for gorgeous almond croissants filled with French almond cream; perfect for a weekend brunch or a special occasion. It’s a great way to use up leftover croissants (as if that ever happens) and takes just 20 minutes to whip up. Here’s how.
3 – 4 stale croissants
50g soft butter at room temperature
40g caster sugar, plus some extra
50g finely ground almonds
A handful of flaked almonds
First, the almond cream. This recipe makes enough to fill 3 to 4 croissants but any leftovers can be stored in the fridge for a few days.
In a mixing bowl, cream together the butter and sugar.
Crack in an egg and mix till well combined.
Whisk in 50g of ground almonds and a capful of almond extract. I used this one:
If the mixture seems too runny at this stage, whisk in more ground almonds one tablespoon at a time until it becomes thick, creamy and perfect for spreading.
Using a serrated knife, slice the stale croissants in half lengthways.
Make a simple almond syrup by melting a spoonful sugar (or more, to your taste) in warm water, mixed with a few drops of almond extract. Brush this syrup lightly over the cut sides of each croissant to replenish it with moisture.
Spread a generous layer of almond cream over one half of each croissant, then sandwich with the other.
Glaze the tops of the croissants with more sweet sticky syrup.
Spread a thin layer of almond cream on top –
To press a sprinkling of crunchy flaked almonds onto.
Bake at 180°C for 20 minutes until the nuts are lightly toasted and golden brown.
Have them hot from the oven; forget about whatever else you were doing!
Rich, buttery, crunchy, soft and sweet; it’s breakfast fit for a king.
Delicious with a strong black coffee to cut through the sweetness.
Now you know why people let their beautiful croissants go stale!