ALMOND PAIN AU CHOCOLAT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 stale pain au chocolat
20g light syrup
15g almond brittle
Almond cream
10 g butter
10 g ground almonds (almond powder)
100 g sugar
100 g eggs
Associated Product
Recipe
Use your unsold pains au chocolat to make this delicious almond-infused treat, a twist on the classic French almond croissant
Preparation : 15 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 : 10 minutes
Slice the pain au chocolat in half lengthwise.
Lightly brush the inside with the cooled syrup.
Fill with the almond cream, then close the pastry.
Spread an additional 5g of almond cream over the top.
Finish and bake
Sprinkle with the almond brittle.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Lightly brush the inside with the cooled syrup.
Fill with the almond cream, then close the pastry.
Spread an additional 5g of almond cream over the top.
Finish and bake
Sprinkle with the almond brittle.
Bake at 170°C (340°F) for 12 minutes, or until golden and crisp.
Dust with icing sugar
Chef's tip
Add some orange or lemon zest to the cream to enhance the flavor and add a touch of acidity.