How do you transform a simple croissant into a delicious almond croissant? If you find that the croissants from your supermarket are not good enough or if you want to “revive” yesterday’s croissants, fill them with almond cream and put them in the oven. Here’s an easy way to enjoy almond croissants for breakfast at home.
Almond Croissant
You can prepare the almond cream and fill the croissants in the evening. In the morning, all you have to do is take the croissants out of the fridge, preheat the oven and prepare the coffee while waiting for your delicious almond croissants to be cooked.
Ingredients
- 4 croissants (not so fresh)
- 50 g softened butter
- 50 g sugar
- 1 egg
- 50 g almond flour
- 1/2 tsp liquid vanilla (or a little rum)
- A bit flaked almonds
- A bit icing sugar (optional)
Instructions
- Preheat the oven to 190°C (400F).
- In a bowl, beat the softened butter and the sugar together, then beat in the egg.Stir in the almond powder. Add the vanilla (or rum) and set it aside.
- Cut the croissants lengthwise, without cutting them completely.
- Fill the croissants with the almond cream.
- Spread a little almond cream on the surface of the croissants.
- Finish by putting the flaked almonds on the top, so they will stick together.
- Place the croissants in the hot oven and let brown for 7-10 minutes.
- Let the croissants cool a little then sprinkle with icing sugar and serve.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Green Tomatoes Jam
Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.
Green Tomatoes Jam
For this recipe, I like to use green cherries tomatoes, so that they don’t need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Ingredients
- 1 kg green tomatoes
- 3/4 inch ginger (optional)
- 2 lemons
- 650 g sugar
Instructions
- Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
- In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
- The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don’t over cook. When the jam is cooled down, it will be less liquid.
- Pour the jam into a clean jar and cover it with its lid.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Gluten-Free