The Croissants aux amandes Recipe These frangipane-stuffed pastries are light and delicious.
Ingredients:
2 tbsp unsalted butter, softened
1⁄3 cup sugar
3⁄4 cup (3oz) ground almonds
2–3 tbsp milk, if needed
1 quantity croissant dough,
see pages 150–151, steps 1–10
1 large egg, beaten
1⁄2 cup (2oz) sliced almonds
confectioner’s sugar, to serve
Method:
1 For the almond paste, cream the butter and sugar, using an electric hand mixer. Mix in the almonds, adding milk if too thick.
2 Cut the dough into 2 and roll half out on a floured surface to a 5 x 141⁄2in (12 x 36cm) rectangle. Cut into 3 x 5in (12cm) squares, then cut diagonally to make 6 triangles. Repeat with remaining dough.
3 Spread 1 tablespoon of the paste onto each triangle, leaving a 3⁄4in (2cm) border along the 2 longest sides. Brush the borders with egg. Roll the croissant up carefully from the longest side toward the opposite point.
4 Line 2 baking sheets with parchment paper and put the croissants on them. Cover and put in a warm place for 1 hour, until soft and spongy. Preheat oven to 425°F (220°C).
5 Brush the croissants with egg. Sprinkle with sliced almonds. Bake for 10 minutes, then reduce the temperature to 375°F (190°C). Bake for 5–10 minutes, or until golden. Cool. Dust with confectioner’s sugar to serve. STORE Keep in an airtight container for 1 day.
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| Croissants aux amandes |