6 large croissants
Almond Butter Cream
60g unsalted butter
70g caster sugar or white sugar
100g almond meal
2 tsp almond or vanilla extract
For the syrup
120g caster sugar
Flaked almonds for garnish
Icing sugar for dusting
Preheat oven to 180c/350f. In a small bowl, add water, sugar and stir until the sugar has dissolved. Once it has come to a boil, remove from the heat to slightly cool. Slice the croissants in half and carefully dip each cut side into the syrup, placing them on a lined tray.
To make the almond butter cream, add butter and sugar and mix until all the lumps are gone. Incorporate an egg, almond extract, almond meal and once again mix until completely combined. You should end up with a soft butter mixture.
Spread or pipe an even amount of the almond butter to the base of 6 of the croissants. Before adding the top, soak the tops of the croissants and place them on top of the bases. With the remaining almond butter, spread or pipe a layer on top of each croissant. Sprinkle a layer of flaked almonds over the top and place into the oven to bake for 25 minutes. The almonds croissants will be golden.
Remove from the heat to slightly cool. Once slightly cooled, dust a little icing sugar all over.
Serve almond croissants warm and enjoy!
You could add 2 tbsp. of cocoa powder to the mixture for a chocolate almond flavour. To make 12 croissants, double up on the mixture.