What do you head for, when you are in your favourite pastry shop? I have eyes only for a raspberry custard danish or almond croissant. Oh the buttery goodness!
Imagine my delight, when I saw on Food TV one day, how easy it is to make your own almond croissants! It was Dean Brettschneider, NZ's very own Global Baker, showing me how to do it. I grabbed my laptop and asked Mr Google... Dean's recipe came up and here it is.
So you might be wondering, what about making almond croissants is so easy? My big secret is that I use store-bought croissants. You know, the ones that you find at the supermarket which has a use by date but you don't really know how old they are.
So slightly stale croissants are fine, or if you want to go all fancy you can buy those frozen ones that you prove and bake yourself (like Paneton).
Then a mix up relatively simple mixture of eggs, sugar, butter and almonds, slap it inside the croissant, on top and sprinkle chopped almonds on top. Pop it in the oven and you're done!
Recipe based on Dean Brettschneider's recipe on GlobalBaker.com
4 baked croissants
50 g softened butter
50 g sugar
1 egg, beaten
50 g ground almonds
1 teaspoons amaretto liqueur (optional)
1 tablespoon plain flour
50g chopped or slivered almonds
icing sugar, for decoration
- Heat oven to 180 degrees C
- Cream the butter and sugar together until light and fluffy
- Slowly add the egg and beat until well mixed. Then add the ground almonds, flour and liqueur and mix together
- Cut the croissants in half horizontally and generously spread the almond mixture inside and on the top
- Put the croissants on a baking tray and bake for 15 mins
- Allow to cool and dust with icing sugar
Do a double batch and freeze it for an even quicker batch of fresh almond croissants.