Toasted Almond Croissants
Ingredients
Toasted Almond Cream
- 1 c. sliced natural almonds
- ¾ c. confectioner’s sugar
- ½ c. unsalted butter, softened
- 2 whole eggs
- 2 tbsp. all-purpose flour
- Electrolux Masterpiece blender
Almond Croissants
- Plain croissants (fresh or day-old)
- Toasted Almond Cream
- Sliced natural almonds, as needed
- Confectioner’s sugar, as needed
Procedure
Toasted Almond Cream
- Spread the sliced almonds on a lined sheet pan and lightly toast in a 300°F oven for approximately 10 minutes, or until light blonde in color. Remove from the oven and allow to cool.
- Place the toasted almonds and confectioner’s sugar into the Electrolux Masterpiece blender. Process for 5 to 10 seconds until the almonds are finely ground.
Almond Croissants
- Slice the day-old (or freshly baked and cooled) croissants in half lengthwise. Pipe or spread 2 to 3 tablespoons of the almond cream onto the center of each and rejoin the halves. Pipe or spread an additional 1 to 2 tablespoons of the cream on top of each croissant and sprinkle with raw sliced almonds, gently pressing them into the almond cream.
- Place the croissants on a lined sheet pan and bake at 320°F for 5 to 6 minutes or until lightly browned. Remove from the oven and allow to cool.
- Dust with confectioners sugar before serving.
