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Mini Croissants Filled with Almond Cream
This recipe brings all the charm of a French king cake into mini croissant form: puff pastry, a rich almond cream and a charm tucked inside one of them. The Croissants Party board and its rolling pin cut the pastry into perfectly matched triangles in one pass.
- Total time
- 40 min
- Prep
- 15 min
- Cook
- 25 min
Ingredients
Method
Take out the rack and let the oven climb to 200 °C (400 °F).
Put the ground almonds, butter, sugar, almond extract and egg into the DuoChef and run the second speed to form the cream. Beat the yolk separately with the water for the glaze.
Lay the puff pastry over the mini croissant side of the Croissants Party, then roll the tool over it to cut the triangles.
Spoon a little almond cream onto each triangle. Using the Silicone Brush, paint a 2 cm (3/4 in) strip of glaze along the inner edge of each piece, and hide the charm in the cream of just one croissant.
Roll up each croissant, then lay them on the silicone baking sheet set on the still-cold rack. Give the tops one last brush of glaze.
Slide onto the lower shelf for 20 to 25 minutes, until they have puffed up and turned a lovely golden colour.
