frangipane aka almond cream / crème d’amandes

FRANGIPANE

50 g  butter softened/ room temp

50 g granulated sugar

50 g  ground almond meal

1 large egg  room temp 

3/4 tsp vanilla extract

1/4 tsp almond extract

1 tbsp all-purpose flour

SIMPLE SYRUP 

1/4 c water 

1/4 c sugar

 

place the sugar and water into a pot and boil and stir to combine. 

let it cool and then spread it on the stale croissants before placing the frangipane onto the croissant and baking 

MAKE THE FRANGIPANE

in a mixer or with a hand beater, cream the butter and sugar until light and fluffy - this is a small batch so keep scraping the sides down. 

next, add the almond flour and whip to combine. 

then add the egg and whip till creamy and then add the 1 tbsp and whip to combine. 

 

ASSEMBLE AND BAKE 325F 

use the stale croissants, split the croissants in two lengthwise and set them on a baking sheet and brush the stale croissant with the simple syrup.

next, spread the frangipane of each croissant generously but frugally towards the edges.  

then spread some of the frangipane on the top of each croissant. 

if you have almond slivers, sprinkle each with slivered almonds. 

bake 10-15 minutes or until the frangipane is firm.