Almond Croissant

Almond croissants are very popular items in retail bakeries. A flaky croissant is filled and topped with rich frangipane, which is almond cream lightened with pastry cream. Toasted sliced almonds sprinkled over the top give a nice textural contrast to croissant’s soft interior that has been moistened with rum syrup. Remember these tips to successfully put together this seemingly simple pastry with only 4 components.
- Use day-old croissants to give a better structure. Freshly baked ones have a very tender crumb, and when baked, they become very flat with frangipane and syrup.
- Do not overmix frangipane. Mixing incorporates air into the cream, which makes it spread out during baking. Overmixed frangipane will run and pool on the sheetpan, instead of staying on top of the croissants.
- Fill the croissants with only a small portion of frangipane. Frangipane is not a ready-to-eat item, and it has to be baked through. Also, make sure to spread it thinly from end to end of the croissants, so that it can help keep the edge of the croissant moist.
For the formula visit: www.sfbi.com/almond-croissant....

[@AndyPS]

Do you have your terms swapped? Aren't you taking frangipane and mixing in Pastry Cream, which now makes Almond Cream? There is not a clear definition that I could find that explains Almond Cream vs Frangipan Lots of recipe interchanges them. So this recipe looks like its mixing in some Pastry Cream into Frangipan.

[@mackler]

These are not proper almond croissants.