Almond croissant, a recipe by Eric Kayser for his book “La boulangerie des petits”.

To celebrate the release of his book “La boulangerie des petits” https://www.maison-kayser.com/fr/prod…, ‪@LarousseCuisine‬, Éric Kayser invited Brianna and Héloïse to show them how to make almond croissants at home. This is the ultimate anti-waste recipe. Don’t throw away your stale croissants anymore. Let your kids transform them into a fantastic snack.

The Recipe:

For the almond cream:
This can be prepared by children in a mixing bowl using a whisk (be careful to avoid lumps in the mixture):
Mix the butter and sugar until the mixture becomes pale and creamy.
Slowly add the eggs.
Once the mixture is smooth, add the cornstarch (or custard powder).
Then, add high-quality almond flour.

For the sugar syrup:
This part should be prepared by adults only:
Pour the sugar and water into a saucepan on an electric stovetop.
Mix the ingredients with a whisk.
Bring to a boil until the mixture thickens.
Let it cool slightly so it’s no longer dangerous for children to handle.

Cut the stale croissants in half horizontally (or ask an adult for help if it’s too hard).
Brush the inside of each croissant with the sugar syrup using a pastry brush or a tablespoon.

Spread almond cream on the bottom half of the croissant.

Place the top half of the croissant back on.

Apply another layer of almond cream on top of the croissant.

Sprinkle the croissants with sliced almonds, pressing gently to make them stick.

Place the croissants on a baking tray lined with parchment paper.

Bake for 20–25 minutes at 160°C (check your croissants during baking, as the time depends on how much almond cream you’ve added).

Let them cool and, if desired, dust them with powdered sugar using a strainer.

Thank you to Brianna and Héloïse; they were delicious!

#MaisonKayserAcademy