Croissant aux amandes

Croissant aux amandes is a croissant filled and topped with almond cream. Chef Philippe’s version makes the cream with butter, sugar, eggs, ground almonds, flour, liquid cream and a little bitter-almond flavouring. Baked croissants are cooled and split horizontally before being filled.^[1]

The upper half is replaced and more almond cream spread over it, followed by flaked almonds. The croissants return to the oven until the filling is cooked and the almond flakes coloured. Icing sugar is added after baking, and the pastries are left to cool.^[1]