Almond croissant

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make an almond croissant? Prepare your food. The recipe is designed for two standard 500 gram packages of ready-made puff pastry. I cooked from one, or half a portion. Thaw the dough in advance. It's best to do this slowly, leaving it in the refrigerator overnight or a day. This way it will retain all its qualities. Also prepare the butter in advance - remove it from the refrigerator - it should become soft.

2. STEP 2

   

   Break the eggs into a bowl, if you are making a whole portion, then take two eggs, if half, then one. add powdered sugar. Beat them with a mixer until fluffy and light. Beat for at least 10 minutes until the mixture thickens.

3. STEP 3

   

   Place soft butter in another bowl. Beat it with a mixer until fluffy. You don’t have to wash the attachments for beating eggs, you will save time on this. Add almond flour, beat until smooth.

4. STEP 4

   

   Start adding beaten eggs to the butter. Do this in two tablespoon portions. Added and stirred. And so are all the eggs. The mass should remain creamy and not become liquid.

5. STEP 5

   

   The resulting cream must be cooled, or even better, frozen. Then it will not leak out during baking. To do this, spread the cream in portions on parchment and put it in the freezer. I baked the croissants in the morning, so I made the cream the night before. If you bake them in the evening, prepare the cream in the morning. If time is short, just refrigerate the cream for at least half an hour. Calculate the number of servings of cream: 20 per kilogram of dough, 10 per 500 grams, like mine.

6. STEP 6

   

   Place the defrosted dough on a floured work surface. Roll out the dough into a thin layer.

7. STEP 7

   

   Divide the dough into triangles. Take out the frozen cream. Place it at the base of the triangular blanks. Wrap the croissants, sealing the cream well. I didn't do this, and it leaked out in places. It’s better to press the dough down close to the cream so that it stays inside. Make croissants in the same way from the second layer of dough.

8. STEP 8

   

   Take a baking tray and line it with baking paper. Place the croissants on it, leaving space between them. The dough is yeasty and will rise during baking. Cover the baking sheet with a towel and leave for 20 minutes.

9. STEP 9

   

   Preheat the oven to 200°C, top-bottom mode. Lightly beat the remaining egg with a fork. Brush the top of the croissants with it. Sprinkle with flaked almonds.

10. STEP 10

    

    Bake the croissants for about 20 minutes until golden brown.