beat it some more until it looks like this:
Assembling your French Almond Croissants:
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper.
- After your croissants have been on the counter drying out overnight, and you’re ready to use them, slice each croissant horizontally like you would for a sandwich.
- Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
- Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
- Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
- Bake on the center rack for 15 to 18 minutes or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.
Now I’m really curious, what’s your go-to breakfast dish to impress your guests?
