Every time I make croissants, I make a generous batch that has a few leftovers for the next day. But they’re always best eaten fresh. No matter how crispy the shells are fresh out of the oven, they soften by the next day. So the best way to fix up day-old croissants are to turn them into almond croissants.
This recipe has been adapted from Lune’s very own almond croissants but it’s less sweet and baking times are to suit my own domestic oven.
Prep time 20 mins
Bake time 10 mins
Serves 3-4 ‘regular sized’ croissants
Ingredients
80g butter
80g caster sugar
1 egg
80g almond meal
Water, for brushing edges
1/4 cup flaked almonds
Icing sugar, for dusting
Preheat the oven to 200C (180C fan-forced).
To make the frangipane, cream the butter and sugar until it is light and fluffy. Add the egg and mix through until fully incorporated. Then mix in the almond meal and place into a piping bag.
Split the croissants in half and brush the edges with water to add some moisture for its second bake. Pipe the frangipane filling in the middle and another line on top in the center. Top with flaked almonds.
Place the croissants on a lined tray and bake for 10 minutes or until the frangipane has set. Let it cool and dust with icing sugar before serving.
Thermomix Adaptation
Ingredients
80g butter
80g caster sugar
1 egg
80g almond meal
Water, for brushing edges
1/4 cup flaked almonds
Icing sugar, for dusting
Preheat the oven to 200C (180C fan-forced).
Place the cream, butter and sugar and mix 2 mins/speed 5.
Add the egg and mix 2 mins/speed 5 and gradually add the almond meal through the hole in the lid (without measuring cup) until fully incorporated. Then place into a piping bag.
Split the croissants in half and brush the edges with water to add some moisture for its second bake. Pipe the frangipane filling in the middle and another line on top in the center. Top with flaked almonds.
Place the croissants on a lined tray and bake for 10 minutes or until the frangipane has set. Let it cool and dust with icing sugar before serving.