My sister-in-law requested I make the twice-baked almond croissants for when they came to visit.
My last two attempts had been OK. However, I’ve been disappointed with how the almond cream survived (or in my case didn’t) the second bake.
Time to experiment!
My croissants that I baked this time were some of the best I’ve ever made. The lamination process seemed spot on and the dough felt better than any I remember.
This time I decided I’d experiment by (1) substituting Frangipane (almond paste) fir the filling and (2) baking them for less time. The French book I’d read called for 25 minutes but other recipes I researched said 5-8.
For these I used 8 minutes.
First I cut the croissants like sandwiches and painted both sides with rum syrup. I was really happy with the look of the crumb.
I then added the frangipane which I had made ahead of time. It is a bit more dense but spread beautifully.
I reassembled the croissant, used a pastry bag to layer on the almond cream and then added sliced almonds.
This time I baked them for only 8 minutes at 375°F. Once they cooled I added some powdered sugar.
Freshly baked 
Cooled and sugared
I was really pleased with the outcome. In fact, I was so pleased I had to take one over to some “taste testers” of mine. I think my packaging is a bit over the top.
Naturally I had to conduct a personal taste-test! I admit to being biased…but then again I’m my own harshest critic so it’s OK.
This was a mighty fine attempt on both aspects! Overall result taste and presentation wise was spot on! Love the frangipane on the inside and the cream topping and almonds was superb (and it wasn’t laying in a pool off the croissant)!
Definitely going to repeat with these modifications next time!!
Baked By Bear Sourdough 