Updated: Feb 8
HAVE SOME LEFTOVER DAYS OLD CROISSANT AND DON'T KNOW WHAT TO DO WITH THEM?
If you have some days old croissant and do not know what you can do with them, try turning them into almond croissants and I promise you, you will be thankful that you did.
Super quick and easy to do, the days old croissants are dipped in rum syrup, filled with almond cream and then baked once again in the oven until they are crispy. Believe it or not, most bakeries that you buy almond croissants from use exactly that, which is reusing the unsold croissants from the previous day to reduce wastages. What a genius idea to whomever it is that came up with it.
If you are interested in learning how to make your own croissants at home, jump in to my page on "Making Croissant at Home", where I will be sharing with you the tips and tricks to a successful small batch croissants in your own kitchen.
I hope you enjoy the recipe!
8 Days old croissants
* To learn how to make your own croissants, visit my post on "Croissants".
RUM SOAKING SYRUP
500 g Water
300 g Caster Sugar
80 ml Rum
1 tsp Vanilla bean Paste
150 g Unsalted Butter, soft
150 g Caster Sugar
150g Eggs without shells
150 gr Almond Meal
150 g Slivered almonds (for finishings)
Qs. Icing Sugar (for dusting)
Prepare the almond cream by creaming the room temperature butter and sugar. Add in the eggs alternatively with the almond meal ending with the dry ingredient and mix each time until they are well combined. Transfer the almond cream into a piping bag.
Prepare the soaking syrup by adding all the ingredients into a saucepan wide enough to dip the croissants. Bring to a boil when ready to dip the croissants.
Slice the croissants to halves horizontally without cutting all the way through. Open each croissants and dip into the hot syrup being careful not to burn yourself.
Pipe a generous amount of almond cream on top of the base of the croissants. Close the pastries and pipe a line of almond cream on top then dip it over the slivered almonds.
Pre heat the oven to 180C and bake for 30 - 40 minutes or until the croissants starts to turn crispy.