Sunday, June 21, 2015

Almond Crossaints

If you visit a classic French Bakery, you'll likely see these behind a shiny glass: "Croissants aux Amandes" (aka Almond Croissants). I happen to have one such bakery near my work. All the time I pass by it, I drool when I lay my eyes on those croissants. What a treat it would be to have this with some hot latte!  These almond croissants were delicious and so easy to make.  I finally got a chance to make it over the weekend and we didn’t want to have lunch! It was very filling.
Here’s how I made it:
Almond Croissants
3 (one-day-old) medium/large croissants
3 Tbsp. sliced almonds
Powdered sugar for dusting
1 Tbsp. sugar
½ Cup water
¼ cup granulated sugar
½  cup almond flour
4 oz. cream cheese, at room temperature
1 tsp. vanilla essence
How to :
For syrup:
In a small saucepan, combine ½  cup water, 1 Tbsp. sugar and bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
For almond filling:
Mix cream cheese, almond meal, vanilla essence and granulated sugar with the hand mixer till everything is incorporated nicely.
Mixture should be icing consistency.
How to assemble:
Preheat the oven to 350° F .
Line a cookie sheet with parchment paper.
Slice each croissant horizontally like you would for a sandwich.
Work with each croissant one by one: brush it with the syrup, coating both sides and the ends well.
The croissant should be quite moist, but not soaking wet.
Arrange the croissants on a baking dish, cut side up.
Spread about 2 Tbsp. of almond filling on the bottom half of each croissant.
Place the top halves on and spread about 1 Tbsp. of almond filling over the top.
Sprinkle with sliced almonds.
Bake for 15 to 18 minutes, or until the cream is golden.
Cool to room temperature or just warm on a wire rack.
Dust with powdered sugar before serving.
These are best served the same day they are made.