Corman
  • Baker-Pastry Chef

Almond paste filled croissant and almond macaronade glaze

  • Recipe calculated for 55 pieces
  • 5 completion stages
Download recipe
Corman products used for this recipe
Dairy butter 82% fat - Block
1
1

Almond filling

  • Cream the softened butter and the cream cheese with the sugar then add the ground almonds and flour.
  • Gradually add the eggs.
277 g Dairy butter 82% fat – Block 278 g ORIGINAL AMERICAN CREAM CHEESE 34% fat Elle & Vire Professionnel 555 g sugar 555 g eggs 555 g ground almonds 84 g T55 flour
2
2

Vanilla syrup

200 g brown sugar 550 g water 4 g vanilla
3
3

Macaronade glaze

  • Combine all the ingredients and set aside in the refrigerator.
684 g sugar 190 g flour 228 g egg white
4
4

Finishing touches

300 g flaked almonds QS icing sugar
5
5

Assembly

 

  • Cut the croissants in half.
  • Brush both halves (inside and out) with the vanilla syrup.
  • Fill each croissant with 40 g of almond cream.
  • Place the croissants on a rack and glaze with the warm macaronade glaze (40°C), allowing the excess to run off.
  • Top with sliced almonds and sprinkle with icing sugar.
  • Bake at 170 C° for 10 min, then continue baking at 160 C° for another 10 min.
Corman tip

Chef’s tip : If you want to vary the look of your croissant you can replace the sliced almonds with sesame seeds. Don’t hesitate to use croissants from the day before so that they can absorb the syrup better without disintegrating!

Creative solutions

More recipes to find your inspiration

Recipe - Almond paste filled croissant and almond macaronade glaze
Download recipe
Any question, need help?
Contact us