Thursday, January 12, 2012

Croissants aux Amandes

Since there were left over croissants from yesterday, I decided to make Croissants aux Amandes. The croissants are dipped in a simple syrup, filled with rich almond cream filling (crème d'amandes), topped with the same cream and sprinkle with almond flakes and baked. Dust with confectioners sugar after baking.

For the Frangipane or Almond Cream
1/2 cup almond flour
1/4 cup granulated sugar
1 egg
2 tbsp butter, softened
1/2 tsp vanilla extract
1 tbsp all-purpose flour

Using a food processor, combine all the ingredients until a smooth, creamy paste is formed. Chill before use.
I made about 5 croissants with the above almond cream.