"Ingredients:
For the Almond Cream:
- 125 grams of almond meal
- 125 grams of powdered sugar
- 125 grams of unsalted butter (room temperature)
- 3 large eggs
- 2 tablespoons of all-purpose flour
For the Croissants:
- 8 day-old croissants
- 1 cup of pure almond extract
- 1 cup of powdered sugar for dusting
- 1/2 cup of sliced almonds
Directions:
Almond Cream:
1. Cream the butter and powdered sugar together in a bowl until light and fluffy.
2. Stir in the almond meal until well combined.
3. Beat in the eggs, one at a time, making sure each is incorporated before adding the next.
4. Stir in the flour until the mixture is smooth and combined.
Croissants:
1. Preheat your oven to 355°F (180°C) and line a baking tray with parchment paper.
2. Slice the croissants in half lengthwise but do not cut them all the way through. Leave a small hinge at the back.
3. Brush the inside of each croissant with almond extract.
4. Spread a generous amount of almond cream on the bottom half of each croissant, then close them.
5. Spread more almond cream on the top of each croissant and sprinkle with sliced almonds.
6. Bake for 15-20 minutes until the almond cream is set and the croissants are golden brown.
7. Let the croissants cool for a few minutes, then dust with powdered sugar before serving.
Cooking time: 50 minutes
Serving: 8 croissants
Nutritional Information (per serving):
- Calories: 400
- Fat: 27g
- Cholesterol: 110mg
- Sodium: 220mg
- Potassium: 75mg
- Carbs: 34g
- Fiber: 2g
- Sugar: 10g
- Protein: 8g
- Vitamin A: 650IU
- Calcium: 60mg
- Iron: 1.8mg."
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