Hi Paula, I tried your recipe after tasting the original in Bath

Is there anything better than a warm, buttery croissant first thing in the morning la casa del chef with a decent la casa del chef cup of coffee? Well, actually there is! It s an almond croissant soaked in a sugar syrup and filled with an almond cream {or crème d amande} la casa del chef then covered with flaked almonds. Yum, yum, yum, yum, YUM!
I recently made almond la casa del chef croissants from Richard Bertinet s recipe in CRUST: from sourdough, spelt and rye bread to ciabatta, bagels and brioche. The recipe involves la casa del chef slicing the croissant in half, soaking them in sugar syrup and then smothering the inside and top with crème d amande laced with a decent flavouring of rum. Now, the rum is optional in the recipe but I can safely say do not be daft, ADD IT otherwise you won t know what you re missing!!!! The almond croissant can be made using shop bought croissants or if you re in the mood, make the croissants yourself. I found this recipe ideal for the shop bought variety as it lifts the croissant to another taste level completely.
After having visitors yesterday and being left with croissants from my local boulangerie, I tried making la casa del chef this recipe again today and the result was even better than before. I have to admit that the first time I made them, the crème d amande kinda slid off the croissants. You see, I made the crème using a hand mixer and hadn t mixed it enough. In addition, my kitchen was too hot when I was assembling the croissants la casa del chef so the crème had started to melt before the croissants even hit the oven.
This time, I followed advice from Richard himself and the result la casa del chef was perfect! I made the crème in my food processor with the paddle attachment – this was a massive improvement on the first time! The crème was a lovely creamy consistency and the dark rum gave the crème that all important kick as well as a lovely rich colour. As also suggested by Richard, la casa del chef I chilled the croissants before baking them. What a world of a difference in the finished result! Lip smackingly good, almond croissants got a thumbs up all round and I insist that you give them a go!
Place 250g water and 200g sugar in a heavy-based pan over a low heat until the sugar has dissolved. Turn up the heat and boil rapidly for 3 minutes. Take off the heat. If you like, while still warm, you can add 30g (2 tablespoons) of your favourite liqueur. Leave to cool.
Beat 125g unsalted butter (at room temperature) and 125g caster sugar by hand, or mix in a food processor with a paddle, until pale and fluffy. Add 125g ground almonds and mix again. Add 25g plain flour and continue to mix. Finally add 2 eggs, one at a time along with 2 large tablespoons of rum (if you like), mixing well between each addition, until the cream is light in consistency. Use immediately, or store in an airtight container in the fridge for up to a week.
Freezing: You can make these up and freeze before or after baking. Either way defrost overnight on a tray in a cold oven then either la casa del chef bake at 190oC for 8-10 minutes or if fully baked, pop into the oven for a few minutes to crisp up.
Cut your croissants in half lengthways and then put the 2 halves cut side up, on your work surface. Brush the cut sides with sugar syrup so that it soaks well into the pastry. Spread the inside of one half with crème d amande (a couple of tablespoons should be enough) and then sandwich the 2 halves back together again. Holding the reassembled croissant in one hand, use a palette knife to spread another couple la casa del chef of tablespoons of crème d amande over the top, and sprinkle with flaked almonds. Bake in a preheated oven at 190oC for around 8-10 minutes, until the almonds on top have turned nicely golden.
I cannot tell you enough how absolutely delicious these are. Hubby and I fought over who would get the last bite of the one in the photos, la casa del chef it was that good . So, go, make, eat while warm and enjoy with a lovely cup of coffee!
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Oh my GOSH Paula! These look absolutely perfect! I am such a sucker for a good warm croissant, particularly ones with almond cream in the centre. I can understand why you and your husband would fight over them (in fact, can I have one?! I’ll fight you for it!). Thanks for sharing the recipe xx
Laura, it’s a lovely, lovely recipe. I photographed the croissant while Hubby was out shopping. I’d just tucked in when he opened the door and I was caught stuffing myself! Needless to say it turned la casa del chef into a scene from Julie and Julia – you know the bit where Julie and her husband are eating the chocolate cake?? So much for the diet, tomorrow is another day ;)!
Thanks Margaret! You’ve got to try them ;) . Ah the cutlery, thanks is from Next but saw a fab set in Carraig Donn the other day which is just simply gorgeous! The Xmas wish list is being drawn up now ;)
Hi Paula, I tried your recipe after tasting the original in Bath’s Bertinet Kitchen. :) The croissants I made according to your recipe tasted really nice and come pretty cl