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Almond Croissants


serves 8-10

    Almond Croissants

  • day old croissants
  • Almond Cream
  • Sugar Syrup
  • 500ml water
  • 200g of sugar
    Croissant X 4 batches

  • 2kg plain flour, sifted
  • 28g or 4 tsp dry yeast
  • 4 tbs lukewarm full cream milk
  • 1040ml cold water
  • 100g unsalted butter, melted
  • 6 tsp salt
  • 220g castor sugar
  • 1kg unsalted butter, softened egg wash
  • 1 egg & 1 egg yolk beaten with 50ml milk
    Almond Cream (Crème d’Almonde) x 1 batch

  • 190g crème patissiere/pastry cream
  • 150g unsalted butter, softened and diced
  • 150g icing sugar, sifted
  • 150g almond meal
  • 2 tablespoons cornflour, sifted
  • 3 egg yolks
  • 2 drops Amaretto liqueur
    Pastry Cream (Crème Patisserie) X 2 batches

  • vanilla bean
  • 800ml full cream milk
  • 10 egg yolks
  • 200g castor sugar
  • 100g plain flour, sifted
  • 80g unsalted butter, diced almonds to sprinkle on top
This is a perfect way to use day old croissants, the ones you didn’t manage to eat on the first day.


    Almond Croissants

  1. Preheat the oven to 180°C
  2. Make a syrup by bringing to the boil a syrup of 500ml of water with 200g of sugar. You can add kirsch if you want to. Cut the croissant in half, brush them well with the syrup.
  3. Spread some almond crème on 1 half of the croissant, put the other half on top and spread more almond cream and almond flakes on top.
  4. Put some grease proof paper on the baking tray put the croissant on it, then put another grease proof paper on top and a tray and cook (almond croissant always cook between 2 trays) them for 15 to 20 minutes at 180°C. The tray on top flattens them.
  5. Remove the tray, let cool down completely, then dust with icing sugar and voila …

  1. This recipe is best made over two days to allow the dough to set
  2. Place the flour in a large bowl (or mixer). Make a well in the centre and add the yeast and milk. Sprinkle a little flour over the top and wait a few minutes to make sure the yeast is working. Slowly add water and melted butter and combine the ingredients gently with your fingertips. Add the salt and sugar. Keep mixing until the dough becomes very sticky.
  3. On a lightly floured surface, knead the dough with the palm of your hand, rolling it away from your body, for about 8-10 minutes. Dust with a little bit of flour as you go to reduce the stickiness. Place the dough in a bowl, cover the top with plastic wrap and refrigerate for at least 3 hours, but preferably overnight. It will double in size in the fridge.
  4. Roll the dough into a vertical rectangular sheet that is 3 times longer than it is wide. Spread 1/2 the softened butter over the centre third of the sheet.
  5. Fold the top third of the sheet over the centre buttered section. Spread the remaining butter over the folded section, then fold the bottom third over the top.
  6. Turn the dough 90°C so that the folded seams are at the sides. Roll the pastry again to form a large rectangular sheet and fold it in three. Cover in plastic wrap and refrigerate for 45 minutes.
  7. Repeat the process of folding and refrigerating another 3 times – a total of 4 times.
  8. Preheat the oven to 220°C and line a baking try w/ greaseproof paper.
  9. Roll the dough into a large 3-4 mm thick rectangle. Trim the edges, then cut out 10cm wide x 20 cm deep triangles Make a small triangular incision at the base of each triangle to allow the dough to stretch when being shaped. Starting from the widest end, roll the triangles up and shape into a crescent.
  10. Space the croissants out on the baking tray and leave them to rise by about a third, in a draft-free, warm room (21°C is ideal) for about 20-25 minutes.
  11. When the croissants have risen, brush with the egg wash and bake for about ten minutes. Lower the temperature to 180C and bake for a further 6 minutes. Do not open the oven door during cooking time. Transfer to a wire rack to cool.
  12. Eat as they are or fill with almond crème.
    Almond Cream (Crème d’Almonde) X 1 batch

  1. 190g crème patissiere/pastry cream (see recipe below)
  2. In an electric mixer on medium speed, mix the butter, icing sugar, almond meal and cornflour until pale and creamy. Add the egg yolks one by one, mixing well each time.
  3. Add the liqueur and the pastry cream, then, using a wooden spoon, mix well to combine.
    Pastry Cream (Crème Patisserie) X 2 batches

  1. Makes about 500g pastry cream
  2. Using a sharp knife, slice the vanilla bean lengthwise and scrape out the seeds with the back of the knife.Put the milk and vanilla, including the bean shell, in a deep saucepan and bring to the boil.
  3. Meanwhile, in a mixing bowl (or electric mixer), whisk the yolks and the sugar until the mixture is fluffy and pale, forming thick ribbons when drizzled from the whisk. Add the flour and mix well. Stir the hot milk into the egg mixture and mix well again.Using a fine sieve, strain the cream mixture back into the saucepan, discarding the vanilla bean shell and any lumps. Cook it for about 8 minutes over medium-high heat, whisking continuously to prevent the mixture sticking to the pot.
  4. Transfer the mixture to a mixing bowl, slowly add the butter, combine well, set aside to cool. Cover the surface of the cream with a layer of plastic wrap to avoid a skin forming.

February 10, 2010 - Posted by | Dessert

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