← Nouns Cooking · French

Ingredients

• 6 day-old butter croissants
• 100 g sugar, for the syrup
• 100 ml water, for the syrup
• 1 tbsp rum or orange flower water (optional)
• 100 g soft butter
• 100 g caster sugar, for the almond cream
• 100 g Ground almonds
• 1 Eggs
• 1 tsp vanilla extract
• 40 g flaked almonds
• 1 tbsp Icing sugar

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Simmer the water and 100 g sugar for 2 min until dissolved, then add the rum and cool slightly.
2. Beat the soft butter and caster sugar until creamy, then beat in the ground almonds, egg and vanilla to make a thick almond cream.
3. Split the croissants horizontally, brush the cut sides generously with the syrup, spread a spoonful of almond cream inside and close.
4. Spread a thin layer of almond cream on top of each, press on the flaked almonds and bake on a lined tray for 12–15 min until golden and crisp.
5. Cool for 5 min, dust with icing sugar and serve.

Tips

• Contains tree nuts, gluten, egg and milk.
• Slightly stale croissants work better than fresh ones: they soak up the syrup without collapsing.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Chocolate & Zucchini La Cuisine de Géraldine