Almond Croissant
also called almond croissant · croissant aux amandes · croissant amandine · twice-baked croissant · frangipane croissant
- Bakery
- serves 6
- recipe says 1 hr 15 min
- Pastry & Doughs
Three ways to read this recipe
The table
| 1/2 cup(120 mL)water | boil the syrup, cool it | halve the croissants and soak the cut sides | pipe the filling in and close them | top, scatter almonds, bake 350°F (175°C) 20 min | dust once they are cool |
| 1/3 cup(70 g)granulated sugar | |||||
| 1 Tbs(15 mL)dark rum | |||||
| 6(a day old, or two — fresh ones collapse)day-old croissants | |||||
| 3/4 cup(200 g)frangipane | |||||
| 1/4 cup(70 g)frangipane | |||||
| 1/2 cup(45 g)sliced almonds | |||||
| 2 Tbs(15 g)powdered sugar | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1boil the syrup, cool it
2halve the croissants and soak the cut sides
goes in with what step 1 made
3pipe the filling in and close them
goes in with what step 2 made
4top, scatter almonds, bake 350°F (175°C) 20 min
goes in with what step 3 made
5dust once they are cool
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 35 min3 of 5 steps give no time
- Needs you
- none given
boil the syrup, cool it
15 minwalk awayfrom the start
halve the croissants and soak the cut sides
not timed15 min in
pipe the filling in and close them
not timed15 min in
top, scatter almonds, bake 350°F (175°C) 20 min
20 minwalk away15 min in
dust once they are cool
not timed35 min in
- you can walk away
- never timed
You'll need oven
Goes with
See how it is written
>> title: Almond Croissant
>> category: Pastry & Doughs
>> tags: pastry, almond, laminated, second-bake, oven
>> counters: Bakery
>> aka: almond croissant, croissant aux amandes, croissant amandine, twice-baked croissant, frangipane croissant
>> pairs-with: croissant, frangipane
>> servings: 6
>> time: 1 hr 15 min
>> step: boil the syrup, cool it
Boil @water{1/2%cup}(120 mL) with @granulated sugar{1/3%cup}(70 g) and @dark rum{1%Tbs}(15 mL) until the sugar has gone, then ~cool{15%min} to lukewarm.
>> step: halve the croissants and soak the cut sides
Split @day-old croissants{6}(a day old, or two — fresh ones collapse) in half through the middle and brush the cut faces generously with @&(~1)syrup{}.
>> step: pipe the filling in and close them
Pipe @frangipane{3/4%cup}(200 g) onto @&(~1)soaked bottoms{} in a thick spiral and set the tops back on.
>> step: top, scatter almonds, bake 350°F (175°C) 20 min
Spread @frangipane{1/4%cup}(70 g) over @&(~1)filled croissants{}, scatter @sliced almonds{1/2%cup}(45 g) over, and bake on a lined tray in a 350°F (175°C) #oven{} ~bake{20%min}, until the filling has set.
>> step: dust once they are cool
Dust @&(~1)baked croissants{} with @powdered sugar{2%Tbs}(15 g) once they are cool.