One good thing about ‘making do’ is when the craving hits, you’re able to come up with a quick solution. This happened a little while ago when I was craving an almond croissant. I didn’t have croissants or frangipane to make them but I mentioned it to my husband and when he ducked into the supermarket, he picked up a packet of croissants. I just had to make this frangipane. It’s so easy to make your own almond croissants at home.
Don’t worry if you don’t have almond meal. Having almonds does help and I usually have a good supply of different nuts in my pantry. Grab a handful and blitz until coursely ground.
They should resemble cookie crumbs.
Mix half a cup of ground almonds with 1/4 cup sugar, 1/2 tsp vanilla extract, 4 tablespoons of softened butter and 1 beaten egg.
What you’ll get is a mixture similar to butter. This is what’s called ‘frangipane’ and makes a delicious filling for a baked pastry tart.
I didn’t make my croissants. I never have and knowing what goes into making them, I probably never will. There is a lot of rolling and folding and chilling pastry. It just wouldn’t be worth all that effort for my little family. My son and I ate these almond croissants but my daughter will only eat them plain or with cheese. The supermarket variety are quite alright and they freeze really well too.
Split the croissant lengthways and spread with the almond butter mixture (frangipane).
Top with the other half of the croissant and bake in a 180 deg C oven for approximately 20 mins or until heated through.
Again, if you don’t have flaked almonds, it’s pretty easy to roughly chop slithers of almonds into flakes. They may not be as fine as the store bought ones but they do. You don’t have to worry about removing the skins either. I quite like the look and flavour of the skins on almonds.
Sprinkle the warm croissants with the flaked almonds and a lot of icing (powdered) sugar. Yum, yum! My craving was satisfied. Absolutely delicious.
Any leftover frangipane can be frozen until next time a craving hits.
I should count myself lucky that I don’t have a French patisserie near me as this is one French delight I’d always go for. Maybe not so lucky to have a lovely husband who will always pick up what I need (or crave) at the supermarket. Definitely one to try for a brunch or late breakfast.
Recipe
(Based on recipe from Kitchn)
- 1 cup dry roasted or raw almonds (or 1/2 cup almond meal)
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons butter, softened
- 1 large egg, beaten
- croissants
- flaked almonds, for topping
- icing (powdered) sugar
- If you don’t have almond meal, blitz whole almonds (with skins on if necessary) until they resemble biscuit crumbs.
- Mix togehter 1/2 cup ground almonds with sugar, vanilla, butter and beaten egg.
- Cut croissants in half lengthways and spread with almond butter mixture (frangipane).
- Place top of croissant back on and bake in a 180 deg C oven for approximately 20 minutes or until heated through.
- Top with flaked almonds and a lot of icing sugar.
