Croissants aux amandes (de folie!!! 😱)

Prepare the quick syrup by mixing 80 ml of water with 40 g of sugar until dissolved.

In a bowl, combine 100 g of ground almonds, 80 g of icing sugar, 12 g of cornstarch, and 80 g of unsalted butter at room temperature.

Add 60 g of egg and 20 g of almond milk to the almond mixture and mix until smooth.

Take the day-old croissants and cut them open to fill with the almond cream mixture.

Fill the croissants with the almond cream and close them up.

Bake the filled croissants until golden brown.

Decorate with flaked almonds and a dusting of icing sugar.

Spice Level:

Dietary

Allergens