Almond Croissants
Ingredients
The Syrup
2 Tablespoons of Sugar
4 Tablespoons of Rum
1 Cup of Water
The Almond Cream
Half a Cup of Sugar
1 Cup of Almond Meal/Flour
1/8 Teaspoon of Salt
1 Stick of Butter (Room Temperature & Sliced)
2 Large Eggs
Ingredients - The Croissants
1/4 Cups of Softened Butter
4 Cups of Flour
1/4 Cups of Granulated Sugar
2 Teaspoons of Salt
1 Tablespoon of Yeast
1 & 1/2 Cold Whole Milk
The Butter Layer
3 Sticks of Softened Butter
2 Tablespoons of Flour
Egg Wash
1 Egg
2 Tablespoons of Whole Milk
Directions
For the Pudding
Cut each stick of butter into halves and then mix it into the bowl of a stand mixer using the dough hook attachment. Add flour, sugar, salt, and yeast. Turn the mixer onto a low or medium speed and combine it all for 1 minute. Keep the mixer running as you slowly pour in the milk. Turn the speed up to medium and knead for 5 minute. Make sure dough is not too sticky (if it is, beat for an extra min or until it pulls away from the sides of the bowl).
Place the dough ball onto a lightly floured baking mat or parchment paper and gently flatten it out. Put it in the fridge for 30 minutes. Bring the dough out and shape it into a 14 x 10 inch rectangle, using a measuring tape to ensure it is exact. Place it into the fridge for 4-24 hours.
Start on the butter layer 35 minutes before you take out the dough. Beat the butter and flour until smooth and combined. Spread the butter out into a 7x10 inch rectangle on a baking mat or parchment paper, being precise with the measurement. Place it in the fridge for 30 minutes.
Get a lightly floured surface ready for lamination. Remove the dough and butter from the fridge. Place the butter layer in the center of the dough and fold the two sides of dough over it. Seal the butter layer as best as you can.
Roll it out into a 10x20 inch rectangle. Roll back and forth with the shorter end facing you. Now, fold it into thirds once more and refrigerate for 30 minutes. Repeat the process one more time then refrigerate for another 30 minutes, and then one more time before refrigerating for 4 to 24 hours. You will have rolled out for a total of 3 times. Roll the dough out into a 8x20 inch rectangle and use a pizza cutter to cut the dough into half lengthwise, then into 8 pieces. Cut diagonals of those 8 squares then roll the croissants using those triangles.
Preheat your oven to 400F. Whisk egg wash together and brush on croissants
Incorporating the Almond Cream
1. Heat the syrup ingredients to a simmer for a minute until sugar dissolves, then let it cool to room temperature.
2. Combine sugar, almond meal, and salt. Mix until combined, then blend in the butter. Add the eggs one at a time and mix on medium or high speed until the mixture is creamy and fluffy.
3. Preheat to 350F. Slice each croissant horizontally. Dip each half in the syrup, then spread 2 tablespoons of almond filling on the bottom half. Place the other half of the croissant on top and spread another 2 tablespoons of almond filling on top. Top it with sliced almond.
4. Bake for 15-18 minutes, then cool to room temperature, or until warm. Dust with powdered sugar and enjoy.
Perfect for late nights or early mornings.
