Ingredients
- 1 kg of puff pastry
- For the almond cream:
- 100 g of almond powder
- 100 g butter
- 100 g of icing sugar
- 1 egg
- To brown:
- 2 egg yolks
Preparation
In a bowl, mix the butter and icing sugar using a spatula. Add the almond powder and the egg. Stir well to obtain a homogeneous cream.
Spread the croissant dough on the floured work surface. Cut it into triangles measuring 10 cm on each side.
Place a little almond cream at the base of each triangle.
Roll the triangle on itself from the base to the tip, slightly curving the edges to obtain a crescent shape.
Repeat the operation until the ingredients are used up. Place the croissants on a baking sheet lined with parchment paper and brush them with egg yolk.
Let them rise in a warm place. Brush the croissants with egg yolk again and bake them in the oven at 190°C until they turn golden brown. Allow to cool before tasting.
source: la-cuisine-marocaine.com
