Step 1
In a small, heavy-bottomed saucepan, combine water and the Redpath® Golden Yellow Sugar. Place over medium heat and bring to a boil while stirring to dissolve the sugar.
Step 2
Remove from heat, stir in the almond extract, and allow the simple syrup to cool to room temperature.
Step 1
In a medium bowl, whisk together almond flour, the Redpath® Golden Yellow Sugar, flour, and salt until well combined and no lumps remain.
Step 2
Add and mix in the butter using a handheld mixer until coarse crumbs are formed.
Step 3
Add and mix in the egg, almond extract, and vanilla extract. Mix on medium speed until thoroughly mixed. Increase speed to high and beat until mixture is smooth and fluffy; 2 minutes.
Step 1
With a bread knife, slice croissants in half lengthwise.
Step 2
Using a pastry brush, generously brush the halves with the simple syrup.
Step 3
Place about 1 to 2 tablespoons of the almond cream onto the halves of each croissant. Using a small offset spatula spread the almond cream evenly over the halves. Replace the tops of each croissant, gently pressing down to adhere.
Step 4
Generously brush the tops of the croissants with the simple syrup. Allow the syrup to be absorbed by the croissant.
Step 5
Spread about 1 to 2 teaspoons of the almond cream down the centre of the croissants. Sprinkle sliced almonds over the cream and gently pat the almond slices into the cream.
Step 6
Preheat air fryer to 325°F (163°C). Place the prepared croissants into the fridge to chill while the air fryer is preheating. This will help the cream to stiffen and allow the sliced almonds to adhere better to the croissants while being air-fried.
Step 7
Place croissants into the preheated air fryer and bake until deep golden in colour; 10 to 12 minutes. (see Chef’s Tips)
Step 8
Carefully remove croissants from the air fryer and place onto a wire cooling rack to cool slightly; 10 minutes.
Step 9
Dust the tops of the almond croissants with Redpath® Icing Sugar, if desired.
*Ensure all ingredients are at room temperature before proceeding with the recipe.
*If your croissants are very soft, place them in a preheated 300°F (149°C) oven for 5 to 10 minutes to dry out. Allow to cool before proceeding with the recipe. Drying them out slightly will help the syrup absorb more readily.
*If desired, replace the almond extract in either or both the simple syrup and the almond cream with 1 tablespoon (15 ml) amaretto liqueur or rum.
*If using almond meal, note that the filling will be slightly coarser due to the presence of almond skins.
*If baking in batches, leave waiting batches of croissants in the fridge to prevent the almond cream from softening.
*Almond croissants are best eaten the day they are made.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting syrup and cream may be darker and that the caramel notes will be slightly stronger in the final product.
