Almond & Vanilla Cream Croissants
Servings: 10
Ingredients
Sugar syrup:
½ cup water
½ cup granulated sugar
2 tbsp (30ml) kirsch liquor (optional)
Almond cream filling:
150g softened unsalted butter
150g caster sugar
150g ground almonds
2 eggs, beaten
5 pumps NOMU Vanilla Paste
To assemble:
10 medium croissants
60g flaked almonds
Icing sugar, to dust
Directions
For the sugar syrup, place the water and granulated sugar in a saucepan and bring to a boil. Gently stir the mixture until the sugar has dissolved completely. Remove the syrup from the heat and add the kirsch liquor, then set aside to cool.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the almond cream filling, cream the butter and caster sugar with an electric mixer till smooth and pale. Add the ground almonds and mix until incorporated. Beat in the eggs very slowly to prevent curdling. Add the NOMU Vanilla Paste to the mixture and combine well.
Slice the croissants lengthways and lay them on the prepared baking tray. Using a pastry brush, brush the inside of the croissants with the sugar syrup. Use a spatula to spread a generous amount of almond cream in the middle and then close the croissant.
Brush the top of each croissant with more syrup and sprinkle with sliced almonds. Put the croissants in the oven and bake until golden and the almond cream has set. Remove from the oven, dust with icing sugar and cool slightly before serving.
Tips: This recipe is perfect for day old or frozen store-bought croissants.
Ingredients
Sugar syrup:
½ cup water
½ cup granulated sugar
2 tbsp (30ml) kirsch liquor (optional)
Almond cream filling:
150g softened unsalted butter
150g caster sugar
150g ground almonds
2 eggs, beaten
5 pumps NOMU Vanilla Paste
To assemble:
10 medium croissants
60g flaked almonds
Icing sugar, to dust
Directions
For the sugar syrup, place the water and granulated sugar in a saucepan and bring to a boil. Gently stir the mixture until the sugar has dissolved completely. Remove the syrup from the heat and add the kirsch liquor, then set aside to cool.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the almond cream filling, cream the butter and caster sugar with an electric mixer till smooth and pale. Add the ground almonds and mix until incorporated. Beat in the eggs very slowly to prevent curdling. Add the NOMU Vanilla Paste to the mixture and combine well.
Slice the croissants lengthways and lay them on the prepared baking tray. Using a pastry brush, brush the inside of the croissants with the sugar syrup. Use a spatula to spread a generous amount of almond cream in the middle and then close the croissant.
Brush the top of each croissant with more syrup and sprinkle with sliced almonds. Put the croissants in the oven and bake until golden and the almond cream has set. Remove from the oven, dust with icing sugar and cool slightly before serving.
Tips: This recipe is perfect for day old or frozen store-bought croissants.
Ingredients
Sugar syrup:
½ cup water
½ cup granulated sugar
2 tbsp (30ml) kirsch liquor (optional)
Almond cream filling:
150g softened unsalted butter
150g caster sugar
150g ground almonds
2 eggs, beaten
5 pumps NOMU Vanilla Paste
To assemble:
10 medium croissants
60g flaked almonds
Icing sugar, to dust
Directions
For the sugar syrup, place the water and granulated sugar in a saucepan and bring to a boil. Gently stir the mixture until the sugar has dissolved completely. Remove the syrup from the heat and add the kirsch liquor, then set aside to cool.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the almond cream filling, cream the butter and caster sugar with an electric mixer till smooth and pale. Add the ground almonds and mix until incorporated. Beat in the eggs very slowly to prevent curdling. Add the NOMU Vanilla Paste to the mixture and combine well.
Slice the croissants lengthways and lay them on the prepared baking tray. Using a pastry brush, brush the inside of the croissants with the sugar syrup. Use a spatula to spread a generous amount of almond cream in the middle and then close the croissant.
Brush the top of each croissant with more syrup and sprinkle with sliced almonds. Put the croissants in the oven and bake until golden and the almond cream has set. Remove from the oven, dust with icing sugar and cool slightly before serving.
Tips: This recipe is perfect for day old or frozen store-bought croissants.
Ingredients
Sugar syrup:
½ cup water
½ cup granulated sugar
2 tbsp (30ml) kirsch liquor (optional)
Almond cream filling:
150g softened unsalted butter
150g caster sugar
150g ground almonds
2 eggs, beaten
5 pumps NOMU Vanilla Paste
To assemble:
10 medium croissants
60g flaked almonds
Icing sugar, to dust
Directions
For the sugar syrup, place the water and granulated sugar in a saucepan and bring to a boil. Gently stir the mixture until the sugar has dissolved completely. Remove the syrup from the heat and add the kirsch liquor, then set aside to cool.
Preheat the oven to 180°C and line a baking tray with baking paper.
For the almond cream filling, cream the butter and caster sugar with an electric mixer till smooth and pale. Add the ground almonds and mix until incorporated. Beat in the eggs very slowly to prevent curdling. Add the NOMU Vanilla Paste to the mixture and combine well.
Slice the croissants lengthways and lay them on the prepared baking tray. Using a pastry brush, brush the inside of the croissants with the sugar syrup. Use a spatula to spread a generous amount of almond cream in the middle and then close the croissant.
Brush the top of each croissant with more syrup and sprinkle with sliced almonds. Put the croissants in the oven and bake until golden and the almond cream has set. Remove from the oven, dust with icing sugar and cool slightly before serving.
Tips: This recipe is perfect for day old or frozen store-bought croissants.
