Almond Croissant 2.0
I found a new recipe for Almond Croissants on Youtube over the holiday season. The previous Almond Croissant post I made used almond cream, and this recipe called for almond paste.
As many of you know, I’m a huge fan of Sandra Lee. One of the most helpful tips I’ve learned from her, on an episode where she made carrot muffins with baby food was: “if you don’t have baby food at home, just buy them.” What great advice. So, on Sandra Lee’s advice, Bill and I left home, and set out to buy almond paste at Loblaw’s.
The only problem was Loblaw’s did not have almond paste. Now, Aunt Sandy didn’t mention what we should do if we couldn’t buy what we needed, so I was stuck.
But all of a sudden, I had an epiphany. I thought maybe I should just make almond paste. And that is where my post begins, with the making of…………..almond paste.
Next up is the icing sugar. About equal parts.
The last step is to add egg whites to form the paste.
It was extremely easy to do and quite fun actually.
Moving on to the croissants!
I guess I need to clear things up a bit. I made the almond paste last night and chilled it in the freezer. Considering what we are going to do with the almond paste, it’s not really necessary to chill it, but I prefer making pastries in the morning. It’s a great way to start the weekend.
This is how the almond paste looked after chilling in the fridge overnight.
Some unsalted butter to mix with the almond paste to make the filling. I guess almond cream is basically almond paste and butter. Not sure. Maybe I should go to school for that.
Once the almond filling is done, it was time to work on the puff pastry. I’ve never worked with it before so it was a bit nerve wracking.
Cutting the puff pastry into rectangles. I guess I could’ve used Pillsbury croissants, but I wanted to give this a try.
A dollop of filling.
And I ended up with something like this.
I bought this mini whisk at Canadian Tire along with a new whisk that is exactly the same, but just 10 times bigger. It was so cute, I had to buy it.
I used the leftover egg yolks from my Pavlova recipe and added some water in it to make an egg wash. The mini whisk was perfect.
In case you were wondering why there is no egg wash on the brush…I’m actually holding it with my left hand and camera on my right to test the angles. I took another picture with the egg wash but ended up with a pool of egg wash on the pan, so I just chose this one.
In the oven….I normally don’t walk away and just sit there until it’s done.
Finished product! Bill already had breakfast, but I forced him to eat half to tell me how it tastes. It’s his contribution to the blog, besides doing the dishes. It tasted good.
And this is what it looks like inside!
See ya later! (In about a week)