I couldn’t believe what I tasted when I took the first bite from this croissant. The croissant is buttery and flaky (credits to the bakery though) and the filling is full of rich, moist frangipane. This is definetly my new favorite breakfast. It’s even way better than incredible Sunday morning Eggs Benedict, that should tell you enough.
Recipe adapted from Tartine, by Elisabeth Prueitt and Chad Robertson.
2 parts almond paste (in Dutch this is called amandelspijs)
1 part egg
1 part melted butter
100 g caster sugar
75 g water
2 tbsp brandy
This recipe will make enough syrup for 12 croissants, but you can scale down the recipe very easily. I left out the brandy because I didn’t have any and I’ve used a different recipe for the frangipane than the book. Because I’ve made a whole batch and stored the leftovers in the freezer, I’m not quite sure what the exact amounts are which you’ll need for your croissants. I’ve used 160 g of almond paste, 80 g of egg and 80 g of melted butter. I’ve used about 2/3 of the mixture for four croissants. This should give you a rough indication of much you should make.
Preheat the oven to 180˚C/350˚F.
Put the sugar and water in a small saucepan and place it over low heat. Don’t let it bowl, just make sure the sugar is incorporated. Turn of the heat, add the brandy and stir.
Cut your almond paste in little cubes and place them into a mixing bowl. Melt the butter (in a microwave or in a pan), pour it over the almond paste and add the eggs. Whisk it with an electric mixer, make sure all the little chunks of almond paste are gone and it has become a creamy almond batter, this is called frangipane.
Slice your croissants horizontally. Moisten both the bottom and the top on the cut sides with the syrup. Spread a good amount of frangipane on the bottom half of the croissant, place the top side back on top of the bottom. Spread some more frangipane on top of the croissant and sprinkle with sliced almonds.
Place the croissants on a baking sheet and bake for 20-30 minutes.
The filling will be quite hot when the croissants come out of the oven. Leave them to cool for a couple of minutes and practice your patience, otherwise you’ll burn your mouth just as I did.