This is a quick one! Almond croissants are made using a few day-old croissants soaked in a simple syrup, and are topped with a frangipane paste.
Ingredients:
Croissants *this recipe could fill about 8-10 croissants*
1 recipe frangipane *You will only use about 1/2 of this recipe, depending on how many croissants you make, you can save the rest for stone fruit frangipane coffee cake or other recipes using frangipane*
For the sugar syrup:
100 grams sugar
100 ml water
For topping:
Icing sugar
Flaked almonds
Method:
Preheat your oven to 190C/375F.
Make the frangipane.
Make the simple syrup by adding the sugar and water to a saucepan. Place over a medium heat until the sugar has dissolved. Once the sugar has dissolved, bring the mixture to a boil for 1 minute, then remove it from the heat.
Cut the croissants in half. Brush both sides of the croissant, including the outsides, with the sugar syrup. Alternatively, you can dunk the croissants into the sugar syrup without brushing them.
Spread or pipe a few tablespoons of frangipane into the middle of the croissants. Top the croissants with the lid. Pipe another strip of the frangipane on top of the croissants.
Bake in the preheated oven for 12-15 minutes.
Remove from the oven when the frangipane is white/beginning to turn golden.
Allow to cool for about 10 minutes and then dust with icing sugar and top with flaked almonds.