almond croissant

Ingredients:

• 1 cup (240ml) whole milk
• 1/4 cup (50g) granulated sugar
• 1 tablespoon (15ml) vanilla extract
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (100g) almond meal
• 1/2 cup (60g) powdered sugar
• 2 large eggs
• 1 tablespoon (15ml) almond extract
• 8 croissants
• 1/2 cup (50g) sliced almonds
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small saucepan, combine the milk, granulated sugar, and vanilla extract over medium heat until the sugar dissolves. Remove from heat and let cool.
3. In a medium bowl, cream together the butter and powdered sugar until light and fluffy. Add the almond meal and mix until combined.
4. Beat in the eggs one at a time, followed by the almond extract, until the mixture is smooth and creamy.
5. Slice each croissant horizontally, leaving one edge intact to create a pocket.
6. Brush the inside of each croissant with the cooled milk mixture to moisten.
7. Fill each croissant with about 2 tablespoons of the almond cream, spreading it evenly.
8. Place the filled croissants on the prepared baking sheet. Spread a thin layer of the remaining almond cream on top of each croissant.
9. Sprinkle sliced almonds over the top of each croissant, pressing them gently into the almond cream.
10. Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and the almonds are toasted. Let them cool slightly, then dust with powdered sugar before serving.

Notes:

For best results, use day-old croissants, as they will absorb the almond cream better. You can prepare the almond cream a day in advance and store it in the refrigerator. These almond croissants are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently before serving.