The Fresh Loaf

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Almond Croissant - naughty but nice, very nice

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MadAboutB8's picture
MadAboutB8

Almond Croissant - naughty but nice, very nice

Continuing on my croissant project, to practice making croissants, this week I turned them into almond croissants.




 "my fifth time making croissants, getting more comfortable with them, but still more practices to do:)"



Almond croissant is my most favorite pastry item. It is buttery, crisp, moist, sweet and nutty, what is not to love in this little pasty of indulgence?


It was created by French bakery to use up the day-old croissants. It is a brilliant idea to turn somewhat stale croissant to something absolutely delish. Those French are genius.



Almond croissants are made by spliting day-old croissants in half, dip (or brush) those halves in light sugar syrup, spread almond cream all over both halves, and sprink flaked almond on top. The croissants are traditionally baked under trays, so it explained why the traditional almond croissants are flat.


Full post and recipe is here.


Sue


http://youcandoitathome.blogspot.com

Comments

Syd's picture
Syd

Great idea, Sue!  Is the process similar to making a Bostock?  I only learned what a Bostock was recently and have been quite intrigued by the idea of making one ever since.  Sounds delicious.


Best,


Syd

MadAboutB8's picture
MadAboutB8

Only with brooch as a base. The recipe I used has an additional custard into frangipane, so it's slightly creamier. Those bostock sound delicious.

Sue

kim's picture
kim

Hi Sue,


Nice bake and your croissant are improving a lot :) . I love almond croissants; I prefer to bake them at home. I think some of bakery use almond extract for their almond cream filling, I don’t like almond extract flavor because they taste like cough syrup. For the sugar syrup, you can play with different flavoring too.


Kimmy

MadAboutB8's picture
MadAboutB8

I made almond croissant with almond essence before and didn't like it. I used unblanched almond meal which has strong flavour. The essence is absolute unnecessary.

Favoured syrup sounds good. I think lots of recipe calls for liquor in syrup as well, but I omitted that.

Sue

rossnroller's picture
rossnroller

...and looking at those pics, I have to say it again: wicked, wicked wicked!!! And so are those gorgeous lookin' buttery creamy almondy treats! Onya Sue!


Cheers
Ross

MadAboutB8's picture
MadAboutB8

Indeed, they're the wickest, which also make them the nicest.

Sue

SylviaH's picture
SylviaH

They are my favorite, day old and all.  Your Almond Croissants look devilish delicious with the filling on top. We have a little local french bakery and they sell out the almond croissants first and favorite.  They are sliced across to almost halved and then filled with the most delicious almond cream, cakey and moist.


Sylvia

MadAboutB8's picture
MadAboutB8

That make the two of us, almond croissant afficionado:)


They're great for breakfast and dessert, and I think the fact that the croissant is dipped into sugar syrup makes them crispier as well.


Cheers,


Sue

teketeke's picture
teketeke

Hi Sue,


Thank you for posting your croissants and the almond's. They look tasty, Sue. I better try the almond croissants! I saw Kimmy made the one, too. 


 I am practicing to make croissants, too :)  So far, My result is going UP and DOWN LOL...


Best wishes,


Akiko


 

MadAboutB8's picture
MadAboutB8

and more almond croissants for the family:), Akiko. Even though, the results are not perfect, they're great tasting anyway, right? I usually like to make the croissant dough to something else as well as croissant, eg danishes, so that my testers won't bail out on me.


Sue

diverpro94's picture
diverpro94

Oh man! Those look fantastic!


 


I have to make extra croissants and secretly hide them so that I can have almond croissants at the end of the week. If I don't, they're gone in no time...


 


Just a thought... I also add extra almond flavor with almond extract!

MadAboutB8's picture
MadAboutB8

I've tried adding almond extract into the almond cream filling but didn't like it. I found the almond flavour from the ground almond was quite nice enough. However, I think it's a personal taste and all.


Sue