French food is the epitome of fine dining. Legendary chefs and restaurants. For the home cook, tackling the recipes can be a little intimidating.
Isabelle Dunn was born and raised in France, but describes herself now as a ‘Sydney-based Frenchie’ and wants to help make the gastronomy more accessible.
Philip Clark discusses all things French cuisine on Nightlife and shares with you here a recipe for a delicious almond croissant.
CHEAT’S ALMOND CROISSANT
Croissant aux amandes express
Serves 4
Prep: 25 minutes
Cook: 20 minutes
For an easy almond croissant, this recipe transforms store-bought croissants into something special! Paired with a simple almond filling and gooey chocolate, they taste amazing – maybe even better than the versions at some French bakeries. Enjoy them warm for a real treat!
145 g (⅔ cup) caster (superfine) sugar
4 store-bought croissants
80 g (2 ¾ oz) milk chocolate, chopped
1–2 tablespoons flaked almonds
icing (confectioners’) sugar, to serve (optional)
ALMOND CREAM
155 g (1 ½ cups) almond meal
170 g (¾ cup) caster (superfine) sugar
pinch of salt
165 g (6 oz) butter, softened
1 teaspoon vanilla bean paste
1 teaspoon almond extract
2 large eggs
To make a maple syrup, boil the sugar with 250 ml (1 cup) of water in a saucepan for 5 minutes, or until the sugar has dissolved. Set the syrup aside and allow to cool completely so it thickens up.
For the almond cream, whisk the ingredients together using a hand-held electric mixer for 3 minutes, or until smooth. Set aside.
Preheat the oven to 180°C (350°F) fan-forced. Line a baking tray with baking paper.
Slice the croissants in half horizontally. Soak both sides of the croissants in the syrup, squeezing out any excess. Lay the croissant bottoms on the baking tray and spread the almond cream on top. Add a few pieces of chopped chocolate on top of the cream, then cover with the croissant lids. Add a bit more cream to the lids – just enough to sprinkle with flaked almonds, pressing them in gently to stick.
Bake for 15 minutes, or until crispy and golden brown. Allow to cool for 15 minutes, then dust with icing sugar to serve, if desired.
STORAGE
Store fully assembled croissants in plastic wrap in the fridge for up to 24 hours or freeze for up to 3 months. The almond filling can be kept in an airtight container in the fridge for up to 1 week or frozen for up to 3 months.
Dining and Cooking