Page 49 - My Cookbook

INGREDIENTS
8 medium/large croissants (day- old*)
1 cup water
1⁄4 cup golden rum (or substitute with 1 tsp vanilla extract)
2 Tbsp granulated sugar
1 cup almond meal/ almond flour
1⁄2 cup granulated sugar
1⁄8 tsp salt
2 large eggs, room temperature
8 Tbsp (or 1⁄2 cup) unsalted butter softened
1⁄4 cup sliced almonds
Confectioners sugar, to dust
Almond Croissants
Deserts
Prep 15 mins ∙ Cook 15 mins ∙ Makes Serving: 8 servings ∙ Difficulty Easy ∙ Source Natashaskitchen.com
DIRECTIONS
To Make the Soaking Syrup:
In a small saucepan, combine 1 cup water, 1⁄4 cup rum and 2 Tbsp sugar. Stir and bring to a simmer then remove from heat and cool to room temperature.
How to Make Almond Cream Filling**
In a large mixing bowl, combine 1 cup almond meal, 1⁄2 cup sugar and 1⁄8 tsp salt. Stir until combined. Add 1⁄2 cup softened butter and beat with an electric mixer on medium speed until blended.
Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and frosting like in consistency.
How to Assemble Easy Almond Croissants:
Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.
Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup. They should be moist but not soaking well. Arrange them on prepared baking sheet. Remove the tops, keeping them paired with their bases.
Spread 2 Tbsp of almond cream over the bottom half of
each croissant, cover with the top halves and spread another 1 Tbsp of almond cream over each one. Sprinkle tops with sliced almonds and bake at
350˚F for about 15 - 18 min or until cream is golden. Transfer to wire rack and cool to room temp or until just warm. Just before serving, dust with powdered sugar. These are best served the day they are made.
NOTES
*Leave croissants at room temperature uncovered overnight. They need to be a day old and slightly dry before using.