First attempt at making twice-baked Almond Croissants.
I got the idea, recipe (below) and method from my All About Croissant book. It’s the croissant featured at the very top of the cover. Mine looked similar.
I didn’t have enough almond flour (powder) to make the full almond cream recipe (nor did I have enough croissants!). I decided to make only five.
Unfortunately, when I made the cream I forgot the eggs sitting behind my bowl. It looked a bit dry so I added water to get the consistency to pipe. THEN I saw the eggs! Oops!
I added the eggs and some AP flour to stiffen it a bit. Bad idea! It kind of Jake’s and ran off the top taking a bunch of the almond slivers with it!
I’ll do better next time. Nothing that a bunch of powdered sugar can’t resolve!
That said, the scraping left in the pan were delicious. I’m expecting these to taste good regardless.
Basically, the recipe calls for slicing day-old croissants in half, slathering both halves with rum syrup, piping almond cream between and on top, adding sliced almonds then baking. Sprinkle powdered sugar on after they are out and cool.
Glad Sunday calories don’t count!
RECIPE
Baked By Bear Sourdough 
Like a great mystery author, you introduce and develop the characters in the story line. The plot twists and turns with intentional omissions, creative foreshadowing and unanticipated substitutions……. pulling the reader along to the finale. Always a beautiful and delicious outcome! Appreciate how you adapt to the surprises, never giving up!
Like your style Friend.
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