In today's recipe, you'll learn how to turn leftover croissants into a gorgeous dessert. Here I am following (and simplifying) Joyofbaking.com recipe. This recipe makes about 4 to 6 croissants depending on their size and on how much you like to fill them. Here I made two croissants and froze the rest of filling for later use. ;)
Ingredients:
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg (55 grams without shell), at room temperature
1 tbsp (10 grams) vanilla sugar
1 cup (115 grams) ground (whole or white) almonds, I used whole almonds
3 1/2 tablespoons (30 grams) all purpose flour
1/8 teaspoon salt
Method:
1. Slice your croissants in half. Set them aside.
2. Cream your butter with the vanilla and the sugar with an electric whisk (or a stand mixer with paddle attachment).
3. Add the egg and beat well until fluffy. Add the ground almond, flour and salt. Your almond cream is ready!
4. Now simply take about 2 tablespoons of almond cream and spread it onto the bottom half of each croissant. Close the croissant and spread about 1 tablespoon of almond cream over the top of the croissant.
5. Bake in the preheated 180C oven for about 15 - 20 minutes or until the almond cream on the top of each croissant is firm and lightly browned. Remove from oven, place on a wire rack, and let cool. Dust with powdered sugar before serving. Enjoy it warm!
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