Almond croissants are best made with day-old croissants. We brush an almond flavored bostock syrup on the croissants for added sweetness and moisture, then fill them with almond cream and top with sliced almonds and confectioners’ sugar.
Steps
1
Preparation
Scale the ingredients precisely and bring to room temperature.
Preheat the oven to 320˚F (160˚C).
2
Assembling the Almond Croissants Components
Ingredients
Croissants, 12 pieces, prepared
Bostock syrup, 1 recipe prepared
Almond cream, 1 recipe prepared
100 g Almonds, sliced with or without skin
Cut the plain croissants horizontally in half and place them on a baking tray.
Now generously brush the Bostock syrup on the top and bottom of the croissants. This will add moisture, especially if they are one day old.
Pipe a layer of the almond cream on the bottom half. Make sure to pipe all the way to the edges for a moister croissant. Then place on the top half to sandwich together.
Pipe a line of almond cream across the top and then dip it into the sliced almonds. Lightly sprinkle confectioners’ sugar on top.
3
Baking and Cooling the Almond Croissants
Ingredients
50 g Confectioners’ sugar
Place the almond croissants in the oven for approximately 20 to 25 minutes or until the almond cream is golden brown and completely baked.
Allow them to cool. Dust with confectioners’ sugar.
4
Storage
Storage:
Freeze raw, filled almond croissants for up to 1 month. First, freeze on a baking tray for 1 hour, then tightly wrap them in plastic or in an airtight container. To defrost, place them wrapped in the refrigerator overnight or at room temperature for about 2 hours. Unwrap and stagger them on a baking tray. Bake in a preheated 320°F (160°C) oven for about 20 to 25 minutes.
Freeze baked and cooled almond croissants tightly wrapped in plastic or in an airtight container for up to 1 month. To defrost, place them wrapped in the refrigerator overnight. Unwrap and stagger them on a baking tray. Flash bake in a preheated 400°F (200°C) oven for about 2 minutes.
