I learned most of my baking from these courses. I baked croissants later last year so last week I decided to give it another go. I was quite happy with the result. I realised that it was easier than donuts. So I enjoyed croissants the whole week. But yesterday, still had some leftovers so I decided to try something that was in my to-do list: almond croissant. The main steps are the filling called frangipane and soaking the croissants in a syrup. But checking this video, I decided to use a typical Portuguese almond liquor, amarguinha.
Frangipane:
- 100g butter
- 100g caster sugar (you can use less)
- 2 medium eggs
- 100g ground almonds
- 20g plain flour
- zest of 1/2 lemon
Soaking:
- 100ml (aprox for 5 croissants) of almond liquor or sugar syrup.
Decoration:
- sliced almonds
- sugar powder
Process:
- Slice your croissant horizontally. Soak the inside parts in the almond liquor. Just a bit and this is alcoholic and you dont want a strong liquor flavour. The goal is the almond touch.
- Join the croissants again and put them in a tray with baking paper.
- Prepare the frangipane. Cream the butter and sugar. I do it manually.
- Then add the eggs, bit a bit, and keep mixing.
- Then add the almond flour and plain flour, and keep mixing.
- Finally add the lemon zest.
- With a kitchen spatula, take the croissant and add a good frangipane layer in the middle.
- Once you have all croissants filled, spread more frangipane in the top of the croissants.
- In a bowl, add the sliced almonds, then take the croissants and press the top into the bowl of almonds. The almonds should stick into the frangipane.
- In a pre-heat oven at 210C, bake the croissant for 15 minutes or the almond get golden.
- Once ready, taken out of the oven and spread some sugar power. Wait a bit to cool down and enjoy!!!
