{"id":675,"date":"2021-05-09T15:01:31","date_gmt":"2021-05-09T14:01:31","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=675"},"modified":"2021-05-09T15:02:01","modified_gmt":"2021-05-09T14:02:01","slug":"almond-croissant","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2021\/05\/09\/almond-croissant\/","title":{"rendered":"Almond Croissant"},"content":{"rendered":"\n<p>I learned most of my baking from these <a href=\"https:\/\/www.breadahead.com\/courses\">courses<\/a>. 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 <a href=\"https:\/\/www.youtube.com\/watch?v=slj2bPfM6t4\">video<\/a>, I decided to use a typical Portuguese almond liquor, <a href=\"https:\/\/en.wikipedia.org\/wiki\/Amarguinha\">amarguinha<\/a>.<\/p>\n\n\n\n<p>Frangipane:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100g butter<\/li><li>100g caster sugar (you can use less)<\/li><li>2 medium eggs<\/li><li>100g ground almonds<\/li><li>20g plain flour<\/li><li>zest of 1\/2 lemon<\/li><\/ul>\n\n\n\n<p>Soaking:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100ml (aprox for 5 croissants) of almond liquor or sugar syrup.<\/li><\/ul>\n\n\n\n<p>Decoration:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>sliced almonds<\/li><li>sugar powder<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>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.<\/li><li>Join the croissants again and put them in a tray with baking paper.<\/li><li>Prepare the frangipane. Cream the butter and sugar. I do it manually. <\/li><li>Then add the eggs, bit a bit, and keep mixing.<\/li><li>Then add the almond flour and plain flour, and keep mixing.<\/li><li>Finally add the lemon zest.<\/li><li>With a kitchen spatula, take the croissant and add a good frangipane layer in the middle. <\/li><li>Once you have all croissants filled, spread more frangipane in the top of the croissants.<\/li><li>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.<\/li><li>In a pre-heat oven at 210C, bake the croissant for 15 minutes or the almond get golden.<\/li><li>Once ready, taken out of the oven and spread some sugar power. Wait a bit to cool down and enjoy!!!<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"378\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/05\/Screenshot-from-2021-05-09-15-00-58.png\" alt=\"\" class=\"wp-image-676\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/05\/Screenshot-from-2021-05-09-15-00-58.png 534w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2021\/05\/Screenshot-from-2021-05-09-15-00-58-300x212.png 300w\" sizes=\"auto, (max-width: 534px) 85vw, 534px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2021\/05\/09\/almond-croissant\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Almond Croissant&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-675","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=675"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/675\/revisions"}],"predecessor-version":[{"id":677,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/675\/revisions\/677"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}