Almond Croissant

Created by The French Pastry School

Yield: 18 Almond Croissants

Recipe

ingredients	preparation
180g 200g 1g sea salt 180g NLN-PO-A093503 10g 120g whole eggs	Mix the butter and confectionery sugar in a stand mixer with a paddle attachment. Add the salt, almond flour, and pastry cream powder. Gradually add the eggs until the mixture comes together. Store in the refrigerator or freezer.

ingredients	preparation
250g water 300g granulated sugar 25g NLN-PO-A093503 2drop(s) Almond extract 15g	Bring to a boil the water, sugar, almond flour, almond extract, and orange water. Cover with plastic wrap and let the syrup infuse over a bain marie for 15 minutes. Cool the syrup and store in the refrigerator until needed.

ingredients	preparation
18 croissant 100g NUN-SL-A095401 100g	Cut each croissant in half horizontally and dip the halves in the syrup. Let the croissants drip on a wire rack to remove the excess syrup. Transfer them to a sheet pan lined with parchment paper. Spread a 1/8-inch layer of almond cream in the middle of the bottom half of each croissant. Cover with the top halves and pipe a small amount of almond cream on the top of each croissant. Sprinkle with sliced almonds and confectioners sugar. Bake the croissants for approximately 20 minutes until golden brown at 160ºC / 320ºF. Dust the baked croissants with additional confectioners sugar. Cool and serve.

ingredients

preparation

Cut each croissant in half horizontally and dip the halves in the syrup. Let the croissants drip on a wire rack to remove the excess syrup. Transfer them to a sheet pan lined with parchment paper.
Spread a 1/8-inch layer of almond cream in the middle of the bottom half of each croissant.
Cover with the top halves and pipe a small amount of almond cream on the top of each croissant. Sprinkle with sliced almonds and confectioners sugar.
Bake the croissants for approximately 20 minutes until golden brown at 160ºC / 320ºF. Dust the baked croissants with additional confectioners sugar.
Cool and serve.