It is time to get back to baking.
Last week - one of my Craftsy students wanted to know how to make Almond Croissants.
No problem - the request gave me an idea - wouldn't that be a great tutorial for the blog.
Yes so - here is our first entry for September.
The croissant recipe and procedure stays the same - just go ahead and make your dough as you always do.
Here is the recipe for the filling:
Yes, almond croissant are so delicious.
Here is how they are typically made.
1.) No changes to the dough
2.) almond paste, marzipan, or almond filling are rolled up into the classic croissant.
In French almond filling is known as creme d'amandes and in Italian it is known as frangipane.
Here is my recipe for almond filling.
8 ounces almond paste
4 ounces butter
3.5 ounces sugar (1/2 cup)
4 ounces ( 1 cup) gramham cracker crumbs (leftover cake crumbs can also be used)
1 ounce all purpose flour
1. Cream almond paste and butter until smooth, add sugar, egg, crumbs, flour and salt. Mix until smooth.
Filling can be chilled and rolled into logs or (if still soft) piped on the bottom edge of the croissant and rolled in - it is easy to chill the filling and roll it into a log.
If you are usuing almond paste or marzipan the technique is the same.
Roll the paste into a log 1/2" in diameter and place it at the bottom wide end of the dough triangle and roll it up.
Proof as usual.
Brush with egg wash and sprinkle with almonds.
Bake as usual.
Sprinkle with powdered sugar to finish and enjoy!