Make your own free website on Tripod.com
Judie's Place    |  HOME    |  Cooking Page HOME

Appetizers      Soups      Salads     Breads      Side Dishes        Main Dishes      Sauces      Desserts      Beverages       Hawaiian Luau       "Tea Party"     Index of Recipes
ALMOND CROISSANTS

Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.
Active time: 2 1/2 hr Start to finish: 20 hr

For orange syrup
3/4 cup granulated sugar
1/2 cup water
1 vanilla bean
1/4 cup fresh orange juice
For almond cream
1/2 cup natural almonds (2 1/2 oz)
1/4 cup granulated sugar
1/4 cup almond paste (not marzipan; 2 oz), cut into pieces
5 tablespoons unsalted butter, softened
1 large egg
1 tablespoon rum
1/2 teaspoon pure almond extract
8 (day-old) croissants
3/4 cup sliced natural almonds (3 oz), toasted
Confectioners sugar for dusting
Special equipment: a pastry brush, parchment paper
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.
Cooks' note:
o Orange syrup and almond cream may be made, and almonds may be toasted, 1 day ahead and chilled, covered.
Makes 8 pastries