Almond croissant

Step-by-step cooking

1. Step 1:

   

   How to make an almond croissant? Prepare the products. The recipe is designed for two standard packages of ready-made puff pastry of 500 grams. I cooked from one, respectively, half of the portion. Defrost the dough in advance. It is better to do it slowly, leaving it overnight or for a day in the refrigerator. So it will retain all its qualities. Also prepare the butter in advance - take it out of the refrigerator - it should become soft.

2. Step 2:

   

   Break the eggs into a bowl, if you make a whole portion, then take two eggs, if half, then one. add powdered sugar. Beat them with a mixer until a fluffy light mass. Beat for at least 10 minutes, the mass should thicken.

3. Step 3:

   

   Put the soft butter in another bowl. Beat it with a mixer until fluffy. You can not wash the egg whipping nozzles, you will save time on this. Add almond flour, whisk until smooth.

4. Step 4:

   

   Start adding beaten eggs to the butter. Do this in portions of two tablespoons. Added- stirred. And so all the eggs. The mass should remain creamy and not become liquid.

5. Step 5:

   

   The resulting cream should be cooled, or even better frozen. Then it won't leak out when baking. To do this, spread the cream in portions on parchment and put it in the freezer. I baked croissants in the morning, so I made the cream the night before. If you bake them in the evening, then prepare the cream in the morning. If time is short, then just cool the cream for at least half an hour. The number of servings of cream is calculated 20 from a kilogram of dough, 10 from 500 grams, like mine.

7. Step 6:

   

   Place the thawed dough on a work surface sprinkled with flour. Roll out the dough into a thin layer.

8. Step 7:

   

   Divide the dough into triangles. Take out the frozen cream. Spread it out at the bases of the triangular blanks. Wrap the croissants, pinching the cream well. I didn't do it, and it leaked out in places. It is better to press the dough around the cream properly, then it will remain inside. Similarly, make croissants from the second layer of dough.

9. Step 8:

   

   Take a baking sheet, cover it with baking paper. Spread the croissants on it, leaving a distance between them. The dough is yeast and will grow during baking. Cover the baking sheet with a towel and leave for 20 minutes.

10. Step 9:

    

    Set the oven to preheat to a temperature of 200 ° C, top-bottom mode. Beat the remaining egg lightly with a fork. Spread it on top of the croissants. Sprinkle with almond petals.

11. Step 10:

    

    Bake the croissants for about 20 minutes until golden brown.