Tag Archives: savourschool

Almond Croissants

By Kirsten Tibballs

You will need:

6 x 1-day old croissants

Sugar Syrup

270g Sugar

100ml water

In a saucepan large enough to dip the croissants, boil the sugar and water until the sugar is dissolved and set aside. Cut the croissants in half and dip the cut sides in the prepared sugar syrup, place them on a lined tray.

Almond Cream

100g  Unsalted Butter 

150g  Caster Sugar 

2 Free Range Eggs 

170g  Almond meal  

100g  Flaked Almonds

Icing sugar for dusting

Pre-heat the oven at 170°C. Combine the butter and sugar until all the lumps of butter have been eliminated. Add the eggs slowly into the butter. Add the almond meal and mix until combined. Spread or pipe the prepared almond cream onto the syrup soaked base and then place the top half of the croissant on. Soak the top of the croissant in additional syrup and then pipe or spread almond cream on top and cover with a sprinkle of flaked almonds. Place the croissants on a lined tray and bake at 170°C for 20-25 minutes.

These are best eaten the same day they are made.