ALMOND CROISSANT - A RECIPE NO WASTE ALL TASTE

Cost
Difficulty

Ingredients

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A RECIPE NO WASTE ALL TASTE

- 4 stale croissants

- Light syrup : 80g

- Almond cream : 160g

- Almond crunch : 50g

FOR THE LIGHT SYRUP
- Sugar : 40g

- Water : 100g

FOR THE ALMOND CREAM
- Eggs : 50g

- Almond powder : 50g

- Sugar : 50g

- Butter : 50g

FOR THE ALMOND CRUNCH
- Sliced almonds : 20g

- Sugar : 40g

- Egg whites : 10g

Method

PREPARATION
- Prepare the ingredients:

Prepare the syrup by bringing the water and the sugar to a boil.
Prepare the almond cream by beating together the softened butter, eggs, sugar,
and the almond powder.
Cut the croissant in two lengthways.
Brush the inside of the croissant lightly with the syrup.
Fill the croissants with almond cream (45 g), close and spread 5 g on the top of the croissant.
Prepare the almond crunch by combining the sugar and sliced almonds, and binding
with egg whites to achieve a sandy texture.
Stick the almond crunch mixture to the cream on top of the croissant.
Bake for 12 minutes at 170°C.
Sprinkle with icing sugar.

SERVE

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Chef’s tip

Tip 1: Add pieces of crushed almonds to the almond cream

Tip 2: Replace 20% of the almond powder with another type of nut powder (hazelnut, walnut, pistachio, etc.).