Almond Croissant

also called almond croissant · croissant aux amandes · croissant amandine · twice-baked croissant · frangipane croissant

The table

1/2 cup(120 mL)waterboil the syrup, cool ithalve the croissants and soak the cut sidespipe the filling in and close themtop, scatter almonds, bake 350°F (175°C) 20 mindust 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
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. boil the syrup, cool it

    15 minwalk awayfrom the start

  2. halve the croissants and soak the cut sides

    not timed15 min in

  3. pipe the filling in and close them

    not timed15 min in

  4. top, scatter almonds, bake 350°F (175°C) 20 min

    20 minwalk away15 min in

  5. dust once they are cool

    not timed35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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.1: boil the syrup, cool it
>> step.2: halve the croissants and soak the cut sides
>> step.3: pipe the filling in and close them
>> step.4: top, scatter almonds, bake 350°F (175°C) 20 min
>> step.5: dust once they are cool

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.

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{}. Stale is the point of this pastry: it was invented to sell yesterday's case, and a dry crumb drinks the syrup instead of turning to paste in it.

Pipe @frangipane{3/4%cup}(200 g) onto @&(~1)soaked bottoms{} in a thick spiral and set the tops back on.

Spread @frangipane{1/4%cup}(70 g) over @&(~1)filled croissants{}, scatter @sliced almonds{1/2%cup}(45 g) across the top, and bake on a lined tray in a 350°F (175°C) #oven{} for ~bake{20%min}, until the almonds are toasted and the filling has set with no wet shine left on it.

Dust @&(~1)baked croissants{} with @powdered sugar{2%Tbs}(15 g) once they are cool. Dust them hot and the sugar melts straight into the almonds and vanishes.