Twice Baked Almond Croissants Recipes

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TWICE-BAKED ALMOND CROISSANTS



Twice-Baked Almond Croissants image

Categories     Bread     Fruit Juice     Dairy     Nut     Breakfast     Brunch     Bake     Mother's Day     Father's Day     New Year's Day     Almond     Fall     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 pastries

Number Of Ingredients 18

For orange syrup:
3/4 cup granulated sugar
1/2 cup water
1 vanilla bean
1/4 cup fresh orange juice
For almond cream:
1/2 cup natural almonds (2 1/2 ounces)
1/4 cup granulated sugar
1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces
5 tablespoons unsalted butter, softened
1 large egg
1 tablespoon rum
1/2 teaspoon pure almond extract
8 (day-old) croissants
3/4 cup sliced natural almonds (3 ounces), toasted
Confectioners sugar for dusting
Special Equipment
a pastry brush, parchment paper

Steps:

  • Make syrup:
  • Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
  • Make almond cream:
  • Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
  • Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
  • Assemble croissants:
  • Preheat oven to 350°F.
  • Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
  • Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

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