Baker-Pastry Chef

The almond gourmet

Recipe calculated for 55 pieces
5 completion stages

Download recipe

Corman products used for this recipe

Dairy Butter 82% fat - Block

Cream the softened butter and the cream cheese with the sugar then add the ground almonds and flour.
Gradually add the eggs.

277 g Dairy Butter 82% fat – Block 278 g 555 g sugar 555 g eggs 555 g ground almonds 84 g T55 flour

200 g 550 g water 4 g vanilla

Combine all the ingredients and set aside in the refrigerator.

684 g sugar 190 g flour 228 g egg white

300 g flaked almonds QS icing sugar

Cut the croissants in half.
Brush both halves (inside and out) with the vanilla syrup.
Fill each croissant with 40 g of almond cream.
Place the croissants on a rack and glaze with the warm macaronade glaze (40°C), allowing the excess to run off.
Top with sliced almonds and sprinkle with icing sugar.
Bake at 170 C° for 10 min, then continue baking at 160 C° for another 10 min.

Corman tip

Chef’stip : If you want to vary the look of your croissant you can replace the sliced almonds with sesame seeds. Don’t hesitate to use croissants from the day before so that they can absorb the syrup better without disintegrating!

The almond gourmet

Almond filling

Vanilla syrup

Macaronade glaze

Finishing touches

Assembly

The almond gourmet

Almond filling

Vanilla syrup

Macaronade glaze

Finishing touches

Assembly

More recipes to find your inspiration