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Almond Croissant

Leftover croissants become a delightful new treat when filled and topped with almond filling. Baked to perfection, they will be an irresistible addition to your counter. Ready-made or yesterday's croissants

Almond Croissant
  • Roasted almond flour: Lightly roast almonds at 150–160°C for approximately 20 minutes. Once cooled, blend into a fine flour.
  • Ensure all ingredients are at room temperature. Mix the roasted almond flour, raw cane sugar, sea salt and butter. Gradually add the eggs. Fold in wheat flour and dark rum. Store in the refrigerator.
    • For filling and topping:
  • Slice the ready-baked croissant in half and fill the bottom half with almond filling. Top the filling with chopped, salt-roasted almonds.
  • Place the croissant halves together and top with more almond filling. Sprinkle slivered almonds on top.
    • Baking (stone oven):
  • Over 200°C. Below 200°C. Bake on a wire rack for 12–15 minutes
    • Baking (convection oven):
  • Approximately 180°C for 12–15 minutes
    • After baking in the oven:
  • Brush with caramel or orange syrup immediately after baking.
  • ust with icing sugar once the syrup has soaked in.

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