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Croissant Amande Maison
Emma

Croissant Amande Maison

Transform leftover crusty croissants into a French-inspired almond dessert with a quick frangipane filling. Caramelized and syrup-soaked for a warm, nutty treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Desserts faciles
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 day-old croissants, cut in half
  • 100g almond meal
  • 50g unsalted butter
  • 50g caster sugar
  • 1 large egg
  • 20g all-purpose flour
  • Pinch of salt
  • 100ml water
  • 50g sugar (for syrup)

Method
 

  1. Preheat oven to 200°C (400°F)
  2. In bowl, mix almond meal, butter, sugar, egg, flour, and salt to form thick frangipane
  3. Spoon filling into croissant halves
  4. Place on baking tray, brush with melted butter
  5. Bake 10-12 minutes until golden
  6. Meanwhile, simmer water and sugar to make syrup until reduced by half
  7. Drizzle hot syrup over warm croissants

Notes

Use completely stale croissants for best syrup absorption
Can add lemon zest to frangipane for variation
Serve immediately for optimal texture