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.
1/2 cup almond flour
1/4 cup granulated sugar
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.