Almond Croissants

INGREDIENTS

For the simple syrup – 1/4 cup (50g) granulated sugar – 1/4 cup (60ml) water – 1 tablespoon dark rum, or 1 teaspoon vanilla extract For the frangipane – 1 cup (96g) almond flour – 1 tablespoon all-purpose flour – 1/4 teaspoon kosher salt

– 1/2 cup (113g) unsalted butter, at soft room temperature – 1 cup (113g) powdered sugar – 1 large egg – 1/2 teaspoon almond extract For assembly – 6 store-bought or leftover croissant – 1/2 cup (43g) sliced almond – Powdered sugar, for dusting

PROCESS

Make simple syrup by mixing granulated sugar, water, and rum in a small pot. Allow the sugar to melt in 1–2 minutes over medium heat, stirring occasionally. Remove from heat while making frangipane.  

For frangipane, mix almond flour, all-purpose flour, and salt in a medium basin. Break up almond flour clumps with the whisk.  

Mix softened butter and powdered sugar with a rubber spatula in a large bowl. 

Egg and almond extract should be well mixed into the butter mixture. As it breaks and separates, whisk it until it forms a smooth batter.  

Combine and smooth the almond flour mixture using a rubber spatula. Serve croissants halves cut horizontally with a serrated bread knife.  

Brush or dip each half's cut side in simple syrup. Consume syrup.  Start by spreading 2/3 of the frangipane on the bottom half of each croissant, roughly 2 1/2 tablespoons.  

Sandwich filler between tops. Use 1 1/2 tablespoons of the remaining 1/3 frangipane to top each croissant.   

Sprinkle a tiny handful of sliced almonds on each croissant and gently push them into the frangipane.  

In the preheated oven, bake the croissants for 20 minutes until the almonds toast and the frangipane edges color. Warm or room-temperature.  

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