Kirsten Tibballs’ Almond Croissants

Name: Almond Croissants
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Cuisine: French
Ingredients: 6 1-day old croissants; 100 g flaked almonds; Icing sugar (to dust); 270 g caster sugar; 100 ml water; 100 g unsalted butter; 150 g caster sugar; 2 free range eggs; 170 g almond meal

Kirsten Tibballsʼ Almond Croissants recipe tastes incredible. See ingredients & method below.

Flaky treats with a rich almond filling and crunchy topping!

The perfect way to use up leftover croissants! ... More

prep

cook

yield

difficulty

Pairs with

Moscato d'Asti

Champagne

Ingredients

6 1-day old croissants
100 g flaked almonds
Icing sugar (to dust)

Sugar Syrup

270 g caster sugar
100 ml water

Almond Cream

100 g unsalted butter
150 g caster sugar
2 free range eggs
170 g almond meal

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Method

Pre-heat the oven at 170°C fan-forced (190°C conventional).
Combine sugar and water in a large saucepan. Stir over low heat until sugar is dissolved. Bring to the boil. Remove from heat.
Cut croissants in half. Dip cut-sides of each croissant into sugar syrup. Place on a lined tray.
To make almond meal, combine butter and sugar in a bowl until smooth. Add eggs, stirring until combined. Stir in almond meal.
Spread or pipe half the almond cream onto the syrup soaked bases and then sandwich with croissant tops.
Brush tops with extra sugar syrup and spread or pipe remaining almond cream on top. Scatter with almonds.
Bake for 20-25 minutes, or until lightly golden brown. Remove.
Dust with icing sugar.

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