UPSIDE-DOWN ALMOND CROISSANT
Cost
Difficulty
None
no waste
Ingredients
For 1
1 day-old croissant
40g almond cream
40g light syrup
40g nougatine
Associated Product
Recipe
‘Leftovers’ doesn’t mean not indulgent, discover this delicious recipe, an upside-down almond croissant with caramelised nougatine base and almond cream filling.
Preparation : 15 minutes
Prepare the croissant
Slice the croissant in half lengthwise
Lightly brush the cut sides with the syrup.
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.
Slice the croissant in half lengthwise
Lightly brush the cut sides with the syrup.
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
Assemble
Spread the almond cream generously inside the croissant.
Close the croissant upsi-down
Finish and bake Coat the top of the croissant with the nougatine.
Carefully turn the croissant upside down and place it on a lined baking tray, with the nougatine side facing down.
Bake at 170°C (340°F) for 15 minutes, or until golden and crisp.
Close the croissant upsi-down
Finish and bake Coat the top of the croissant with the nougatine.
Carefully turn the croissant upside down and place it on a lined baking tray, with the nougatine side facing down.
Bake at 170°C (340°F) for 15 minutes, or until golden and crisp.
Chef's tip
Add a thin sprinkle of brown sugar under the nougatine to boost caramelisation and improve colour during baking.