ALMOND CROISSANT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 stale croissant
20g light syrup
40g almond cream
15g nougatine
Associated Product
Recipe
Preparation : 20 minutes
Make the syrup
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the almond cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl. Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until fully incorporated.
Add the ground almonds and mix well.
Finally, add the flour and mix until smooth.
Heat the sugar and water in a saucepan until it reaches a gentle simmer.
Once the sugar has completely dissolved, remove from the heat and allow to cool.
Prepare the almond cream
Cut the butter into small cubes and let it soften.
Place the softened (but not melted) butter in a mixing bowl. Add the sugar and whisk until the mixture becomes light and fluffy.
Add the egg and mix until fully incorporated.
Add the ground almonds and mix well.
Finally, add the flour and mix until smooth.
Dressing : 15 minutes
Slice the croissant in half lengthwise.
Lightly brush the cut sides with the syrup.
Fill the croissant with the almond cream and close it.
Spread an additional 5g of almond cream over the top.
Sprinkle the nougatine over the top.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust generously with icing sugar.
Lightly brush the cut sides with the syrup.
Fill the croissant with the almond cream and close it.
Spread an additional 5g of almond cream over the top.
Sprinkle the nougatine over the top.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust generously with icing sugar.
Chef's tip
Pipe the almond cream slightly over the edges of the croissant so it caramelises during baking, creating a crisp, golden finish and a more generous-looking product.