Lately I have been craving the almond croissants that my boss makes every once in a blue moon on Saturday mornings for the employees. I watched him prep them one day and they are so easy it is CRAZY!!! First he uses store bought croissants.
Yeah you would think that since he is a pastry chef that he would make them, but NO.
Then he slices them open and brushes them with a simple syrup, which I left out the first time and they tasted perfectly fine. Next fill them with frangipane filling (almond cream), and put the top back on. Spread some filling on the top and sprinkle with some sliced almonds. Place in a preheated 350°F oven and bake for 20-30 minutes until golden brown. Dust with powdered sugar and enjoy.
Funny thing is after watching him make these I found the recipe in Tartine. But when I finally decided to make them I forgot what cookbook the recipe was in. I turned to The Professional Pastry Chef: Fundamentals of Baking and Pastry 4th Ed by Bo Friberg for the frangipane filling because GUESS WHAT!!
That is the cookbook that my boss has taken some of his recipes out of, granted he might have changed one thing in the recipe, but that is where they come from. I made the revelation after I purchased the book and had been flipping through it 🙂
I made the filling, filled the croissants and everything and had no idea what to bake them on. Being the person I am, I put the oven on 350°F and set the timer for 30 minutes 🙂 I guessed right and they turned out perfect.
If you don’t have almond paste on hand for the frangipane filling you can always find another filling recipe that uses ground almonds instead. I think Dorie Greenspan’s almond cream would be a fantastic substitute, but you might want to add 1/2 tsp almond extract to it 🙂
6 croissants, already baked and cooled
Frangipane Filling (recipe below)
Brandy Syrup (recipe below)
Confectioners’ Sugar, for dusting
Split each croissant in half (like a bagel). Moisten both cuts sides of each croissant with brandy syrup. Spread the bottom half of each croissant with Frangipane filling, replace the top half, and spread more filling on top. Top each croissant with sliced almonds, and arrange the croissants on a baking sheet. Bake in a 350°F oven until hot throughout, crispy, and golden, 20 to 35 minutes. Serve warm from the oven dusted with confectioners’ sugar.
1/2 cup (3 1/2 oz/100 grams) sugar
1/3 cup (2 1/2 fl oz/ 75 ml) water
2 tbsp (30 ml) brandy
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Add the brandy and remove from the heat.
For this recipe I only had an 8 oz can of almond paste so I divided everything by a conversion factor of 3.75 to get the exact amount of what I needed. Below is the original recipe, if you only want to make 6 croissants remember to use the conversion factor.
1 pound 14 oz (855 g) almond paste
6 oz (170 g) granulated sugar
14 oz (400 g) unsalted butter, at room temperature
2 1/2 cups (600 ml) eggs
3 oz (85 g) bread flour
Place the almond paste and sugar in a mixer bowl. Add the soft butter gradually while mixing at low speed, using the paddle.
After all of the butter has been incorporated and the mixture is amooth, mix in the egggs a few at a time, then mix in the flour. Store the frangipane filling in the refrigerator. Bring to room temperature to to soften, then stir until smooth before using. Use as directed in the individual recipes.
NOTE: As with any uncooked filling that contains a large number of eggs, frangipane filling should be used right away to ensure the maximum volume in baked pastries.