Twice Baked Almond Croissants Food

RUNNY ALMOND CROISSANTS

Steps:

• In the small saucepan, add 50g of water, 50g of castor sugar. Place it on the heat, keep stirring until the sugar is dissolved completely, take the saucepan off the heat, and leave it cool down. Optional to add 5g of rum at this point, then give it a quick stir. Wait until the syrup is cool, then transfer into the container and keep it in the refrigerator.
• In the mixing bowl with the paddle attached, place 90g butter (soft) and 90g castor sugar. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. Scrape down the mixing bowl again.
• Then add whole egg and all dry ingredients (almond meal, starch), mix on slow speed for 3 minutes until all incorporated. Transfer the mixture to a container and keep it in the refrigerator.
• Cut a plain old croissant into halves by slicing it with a bread knife, laying the cut half-cut croissant facing up, and brushing the sugar syrup on top of them. Make sure to apply a thin layer of syrup on top. Otherwise, they will become soggy.
• With a piping bag and a flat nozzle attached, scoop the almond filling into the bag, then pipe and spread the almond cream on top of the bottom half croissant only. Please see the picture, I prefer to pipe repeatedly to make 2-3 almond cream layers. They will look delicious and tasty later on. Last, cover it with the top half.
• To assemble the almond flake on top of the croissant, piping 2-3 overlapped long lines across the top. Then slowly take 4-5 almond flakes and stick them on the piped lines and try to stand them up for a better look. Keep going until you finish the line.
• Pre-heat the oven to 180C (356F), and bake them for approx 14-15 minutes or until the almond flakes on the top turn to golden-brown. Once they are out of the oven, as quick as you can to apply a sugar syrup on top, void to brush over the almond flakes. Let them cool down on a wire for at least 30 minutes, then sprinkle powder sugar on top for decoration.

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)

Steps:

• In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
• If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
• If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
• Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
• After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
• Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
• Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
• Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
• Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

TWICE-BAKED ALMOND CROISSANTS

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.