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  2. Recipes
  3. Almond Croissants

Almond Croissants

A great morning treat and the perfect way to use croissants that are passed their best.
Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 6

100 grams unsalted butter
100 grams ground almonds
400 grams caster sugar
2  plain flour
2  eggs


240 grams water
2  caster sugar
3  rum
1 tsp. almond extract


6  croissants


100 grams flaked almonds
100 grams icing sugar


Instructions

STEP 1/6

Cut the butter into cubes and leave at room temperature to soften.

STEP 2/6

Fit the K beater to the machine.

STEP 3/6

Add Ingredients 1 (butter, almonds, sugar, flour, eggs) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 1 minute.

Scrape down the bowl.

Mix on speed Max for 1 minute or until light and fluffy.

STEP 4/6

Add Ingredients 2 (water, sugar, rum, almond extract) into the saucepan.

Heat over a medium high heat until boiling.

Stir until thickened.

Set aside.

STEP 5/6

Pre heat the oven to 180ºC.

Place Ingredients 3 (croissants) onto the cutting board.

Cut the crossaints lengthways without slicing all the way through.

Brush half the syrup from the saucepan inside each croissant.

Spread half the almond paste from the Mixer bowl evenly into each croissant.

Brush the rest of the syrup on top of each croissant.

Spread the rest of the almond paste on top of each croissant.

STEP 6/6

Sprinkle the croissants with the first item of Ingredients 4 (flaked almonds).

Transfer the croissants from the cutting board onto the baking tray.

Bake for 10 minutes at 180ºC.

Dust with the last item of Ingredients 4 (icing sugar).

Serve.

  1. Back to homepage
  2. Recipes
  3. Almond Croissants

Almond Croissants

A great morning treat and the perfect way to use croissants that are passed their best.
Ȑ
Difficulty
Low
ȑ
Time
25 min
&
Author
lorem ipsum
Servings:6
Makes:6

Ingredients


100 grams unsalted butter
100 grams ground almonds
400 grams caster sugar
2  plain flour
2  eggs


240 grams water
2  caster sugar
3  rum
1 tsp. almond extract


6  croissants


100 grams flaked almonds
100 grams icing sugar

Instructions

STEP 1/6

Cut the butter into cubes and leave at room temperature to soften.

STEP 2/6

Fit the K beater to the machine.

STEP 3/6

Add Ingredients 1 (butter, almonds, sugar, flour, eggs) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Max for 1 minute.

Scrape down the bowl.

Mix on speed Max for 1 minute or until light and fluffy.

STEP 4/6

Add Ingredients 2 (water, sugar, rum, almond extract) into the saucepan.

Heat over a medium high heat until boiling.

Stir until thickened.

Set aside.

STEP 5/6

Pre heat the oven to 180ºC.

Place Ingredients 3 (croissants) onto the cutting board.

Cut the crossaints lengthways without slicing all the way through.

Brush half the syrup from the saucepan inside each croissant.

Spread half the almond paste from the Mixer bowl evenly into each croissant.

Brush the rest of the syrup on top of each croissant.

Spread the rest of the almond paste on top of each croissant.

STEP 6/6

Sprinkle the croissants with the first item of Ingredients 4 (flaked almonds).

Transfer the croissants from the cutting board onto the baking tray.

Bake for 10 minutes at 180ºC.

Dust with the last item of Ingredients 4 (icing sugar).

Serve.

Notes