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
Ingredients:
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

Method:
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.

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