Almond Croissant
Ingredients
For the Simple Syrup
- 1 cup Water
- 2 tbsp Sugar
- 2 tbsp Almond flour/meal
- 1/2 tsp Vanilla extract/essence
For the Almond Cream Filling
- 1 cup Almond flour
- 1 tbsp All purpose flour
- 1 pinch Salt a big pinch
- 1/2 cup Unsalted butter (113 gm) softened
- 1 no Egg large
- 1/4 tsp Almond essence
- 1/4 tsp Vanilla extract
Others
- 4 nos A day or two old croissant or 6-8 medium
- Silvered almonds for topping
- Powdered sugar for dusting
Instructions
- Boil the ingredients for the simple syrup for 3 – 4 mins and keep aside to cool to room temperature.
- In a medium-size mixing bowl, whisk together the almond flour, all-purpose flour, and salt.
- Mix in the butter using an electric beater or wooden spoon. Followed by the egg, vanilla extract, and almond essence. Scrape down the bowl using a spatula, beat until everything is well incorporated.
- Refrigerate the almond cream for a minimum of 1 hour.
- Slice the croissants horizontally in half.
- Quickly dip all the slices in the cooled simple syrup, draining away the excess liquid, and place on a baking sheet lined with parchment paper.
- Spread approx. 3 tbsp of the almond cream mixture on the bottom half of the croissant and 1 tbsp of the cream on the top of the croissant.
- Cover the top with slivered almonds.
- Bake in a 325F preheated oven for 16 – 20 mins or until almonds begin to brown on the top. Let cool about 5-10 minutes and then serve.
- Dust with powdered sugar before serving.
Notes
- Almond flour can be made by grinding blanched almonds in a food processor. (I have also used unblanched almonds without any problem but the color will darken a bit.)
- If you prefer the croissants to be very sweet, you can add up to 1 cup of powdered sugar instead of 3/4 cup.
- Use a day or 2 old croissants for this recipe.
- If you have any leftover almond cream filling, it can be stored in the freezer for up to a month.
- These croissants are best served 10 mins after baking. I like it at room temperature too.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.
Food for Soul
The refining of silver is a delicate process. It requires enormous concentration. The silversmith needs to observe carefully as the heat does its work on the molten metal, never taking his eyes off the action for even a moment. Leave the silver on the heat seconds longer than the ideal and its value is seriously diminished.
The silversmith knows that the molten silver has been heated for the optimum time, at the optimum temperature when there comes a magic moment when the silversmith can see his image reflected in the precious metal in his charge. Then, and only then, it’s time to take it off the fire.
The Old Testament prophet Malachi compares God to a silversmith. ‘For he will be like a refiners fire…‘ (Malachi 3:3). There are times when, under God’s providence, we will be tested and refined by fires of adversity. These times can be devastating, as Job found. But if we trust his grace the image of the divine silversmith will become even more visible in us, and people will notice.
If today you are feeling the heat of the fire, remember that God has His eye on you and will keep watching you until He sees His image in you.
Be blessed!
