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I'm a sucker for a good almond croissant. The ones at my local bakeries are a bit disappointing, unfortunately. But from time to time one of them will have a bag of discounted croissants, so I make my own...
I punch up the almond flavour by toasting the almonds and not being shy with the bitter almond extract; a good dunk in rum syrup gives the base a pleasant crunchy chew; and overfilling the cream means the overspill caramelises nicely on the tray. Miam-miam, as they say over here.
I'm a sucker for a good almond croissant. The ones at my local bakeries are a bit disappointing, unfortunately. But from time to time one of them will have a bag of discounted croissants, so I make my own...
I punch up the almond flavour by toasting the almonds and not being shy with the bitter almond extract; a good dunk in rum syrup gives the base gets a pleasant crunchy chew; and overfilling the cream means the overspill caramelises nicely on the tray. Miam-miam, as they say over here.
