Almond croissants with almond cream, syrup and clementine marmalade
French cuisine · Bruno Albouze · ♥ 4.7K likes · 162.4K views · 5 min video
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Read about croissants and Danish in the BrightCulinary Book
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Ingredients
Method
Techniques
- croissants
- clementine or mandarin
- cold water
Cover clementines or mandarins with cold water, bring to a boil and cook 2 minutes; turn off the heat, cover and leave overnight to cool slowly.
Remove the stems, slice, discard seeds and tough membranes, and gently puree; add sugar and pectin and pulse a few more times.
- almond paste
- sugar
- cornstarch
- room temperature butter
- salt
- egg
- vanilla
Process cubed almond paste with the sugar and cornstarch; add room-temperature butter and a pinch of salt and mix until creamy, then the egg and vanilla.
Almond cream filling
Make a light syrup of water, powdered sugar, sugar and almond powder, adding orange blossom water at the end.
- water
- powdered sugar
- regular sugar
- almond powder
- orange blossom water
Cut the croissants lengthwise; dunk only the bottom half in the syrup.
Spread almond cream on the bottom, then a thin layer of clementine marmalade; close and top with a thin layer of almond cream.