These are absolute favourites with my hubby. And there are so many reasons why. The top is crunchy with the almond flakes and sweet with the powdery icing sugar. The pastry is flaky and fragrant, and within the pastry, there’s the delicious marzipan. Who can resist this?
Making these at home makes so much sense, simply because they are so much fresher and tastier than those that have been sitting on the shelves for hours. Croissants are meant to be eaten as soon as they are baked or within the same day. For us, any croissant that is more than a few hours old is considered wasted. So I do them in small batches.
The process has been shortened tremendously for the busy homecook. Today, I took only 90 minutes to make a batch of these. I don’t think it is absolutely to use a full 2 days to make these, and the flavour doesn’t seem that much enhanced with all those waiting in between. For me, the little bit of extra flavour lost in doing these in an hour is compensated with the best butter, and eating it freshly out of the oven.
So yeah. Here is my almond croissant, which has never failed to please a fussy eater in our house.
1 serving danish pastry
1 Tbsp Coarse Sugar
1 Tbsp Almond meal
1 Tbsp butter
a few drops of almond essence
Whole egg for egg wash
1 Tbsp Almond flakes
1 Tbsp icing sugar
- Make the danish as per the finstructions in danish page
- Make the marzipan by combining all the ingredients together.
- Roll pastry out to 3mm thick and about 40cm x 40cm
- Cut the dough lengthwise into two. There will be two rows of croissants.
- Cut them into isosceles triangles.
- Cut a small slit on the bottom of the triangle (Look at picture)
- Put a dollop of marzipan and the roll up from the end with the marzipan.
- Cover with cling wrap and let it prove till double its size at 35C to 40C. Takes about 30-45 minutes.
- Brush carefully with egg wash.
- Sprinkle with almonds and bake at 190C for 20 minutes or to golden brown.
- Remove from oven, drench in sieved icing sugar.