Croissants - Almond

By mariannefeldman

Croissant dough - p295 Fundamental Techniques Of Classic Pastry Arts-French Culinary Institute
Almond Cream adapted from p 392 Martha Stewart's Baking Handbook - Baking directions MSBH p 346
1 dz croissants

Ingredients

• Double Batch Filling:
• 8 tbs butter, room temp
• 5/8 cup sugar
• 2 large eggs-= 3 1/2 oz or 100 grams
• 1 cup whole blanched almonds, finely ground in food processor-= 5.75 oz
• 1/2 cup AP flour
• 5/8 tsp almond extract
• 2 pinches salt = 1/4 tsp
• Simple syrup - p389 MS BH - need 1/2 recipe
• 12 croissants
• 1 cup sliced almonds
• Confect sugar for dusting

Preparation

Step 1

Almond filling:
In bowl of elec mixer w/paddle attachment, beat butter & sugar on medium high speed til light & fluffy, abt 2 mins
Beat in the egg
Add ground almonds & flour, beat til combined
Stir in almond extract & salt
Continue beating til mixture is light & fluffy, abt 2 mins, scraping down the sides of bowl as needed
The almond cream can b refrigerated in an airtight container for up to 1 week

Simple syrup: makes 4 cups - use 2 cups
3 cups sugar
3 cups water
In med sauce pan bring the sugar & water to boil over med high heat
Cook, stirring occasionally, til sugar has completely dissolved
Transfer to medium bowl set in ice bath, let stand til chilled, stirring occasionally, before using or storing
Simple syrup can be kept in airtight container in the refrigerator for up to 1 month

Pre heat oven to 400
Line baking sheet w/parchment, set aside
Pour 2 cups simple syrup into a wide, shallow bowl, set aside
Using a serrated knife, slice the croissants in half horizontally
Using a small offset spatula, spread a scant tbs of the almond cream on each bottom half
Sandwich with the top halves
Spread the top of each croissant with another scant tbs of cream & sprinkle w/sliced almonds (press down lightly so that the almonds are embedded in the cream)
Dip the top of each croissant into the syrup, keep it submerged for a few seconds to coat completely
Transfer croissants to the prepared baking sheet, coated sides up
Bake til almonds are golden brown & croissants are crisp, abt 10 mins
Dust w/confectioners sugar