Almond croissants

Instructions

1. Step 1

   Bring 100 g water and 60 g granulated sugar to a boil over medium heat until the sugar has fully dissolved, turn off the heat, stir in 10 g dark rum and let it cool a little. The syrup softens the dried-out crumb and brings back that freshly baked moistness. It is ready when it is perfectly clear with no sugar crystals left at the bottom of the pan.

   Medium heat.

   Mark step 1 as done

2. Step 2

   Beat 100 g softened unsalted butter with 100 g superfine sugar until light and fluffy, add 100 g eggs a little at a time, then mix in 100 g almond flour, 15 g all-purpose flour and 3 g vanilla extract until evenly combined. A little flour helps the cream hold its shape in the oven instead of spreading across the tray. The cream is ready when it is smooth, as soft as peanut butter and holds a trail when spread.

   Mark step 2 as done

3. Step 3

   Preheat the oven to 180°C and line a baking tray with parchment paper. Moderate heat lets the almond cream inside bake through before the pastry burns on its second trip into the oven. The oven is ready when the heating light switches off.

   Mark step 3 as done

4. Step 4

   Use a serrated knife to slice the 480 g day-old croissants horizontally into top and bottom halves, keeping each pair together. Day-old croissants are drier, so they soak up syrup well without falling apart. Each one is right when the cut is flat and the two halves are about the same thickness.

   Mark step 4 as done

5. Step 5

   Brush or quickly dip the cut side of each half in the syrup, just enough to moisten the crumb. A light soaking keeps the croissants soft and moist without making them soggy. They are right when the cut surface turns darker and feels soft but not dripping when squeezed gently.

   Mark step 5 as done

6. Step 6

   Spread a layer of almond cream about half a centimeter thick on each bottom half, place the top half on and press lightly, then arrange the croissants on the tray. The cream in the middle puffs up and bakes into a light, fragrant filling. Each one is right when the halves fit snugly and a little cream peeks out at the edges.

   Mark step 6 as done

7. Step 7

   Spread the remaining almond cream thinly over the tops and scatter 60 g sliced almonds thickly over them, pressing lightly so they stick. The cream on top acts as glue for the almonds and bakes into a crisp, caramelized crust. They are ready when the tops are completely covered in sliced almonds and none of the cream shows through.

   Mark step 7 as done

8. Step 8

   Bake at 180°C for 15 to 20 minutes, rotating the tray once halfway through for even color. Since the croissants are being baked a second time, they only need long enough for the cream to set and the almonds to turn golden and crisp. They are done when the almonds are golden brown, the cream at the edges has set and the bottoms are dry and crisp.

   Bake at 180°C for about 15 to 20 minutes.

   Mark step 8 as done

9. Step 9

   Let the croissants cool on a rack for about fifteen minutes, then sift 15 g powdered sugar over the tops before serving. Dusting once they have cooled a little keeps the sugar from melting into the surface. They are ready when the tops wear a fine, snowy white coat and they crackle when you bite in.

   Mark step 9 as done