Preheat your oven to 350 degrees F (180 degrees C). Butter or line a baking
sheet with parchment paper. Cut the croissants in half vertically, but don't cut
them all the way through. Place on your baking sheet.
Sugar Syrup: In a small
saucepan bring the water and sugar to a boil. Boil until the sugar has
completely dissolved. Remove
from heat, let the syrup cool to room temperature and then stir in the rum. Can
be made several days in advance. Just cover and store in the refrigerator.
Almond Cream: In the
bowl of your electric mixer, fitted with the paddle attachment (can also use a
hand mixer) beat the butter until smooth and creamy. Add the sugar and beat
until light and fluffy (about 1-2 minutes). Beat in the egg, vanilla extract,
and rum. Then beat in the ground almonds, flour, and salt. Can be used right
away or it can be made a few days in advance. Just cover and store in the
Using a pastry brush, brush the insides (both top and bottom) of each croissant with the sugar syrup. Then take about 2
tablespoons (30 grams) of almond cream and spread it onto the bottom half of
each croissant. Close the croissant and spread about 1 tablespoon (15 grams) of
almond cream over the top of the croissant and sprinkle with shaved almonds.
Bake in the preheated oven
for about 15 - 20 minutes or until the almond cream on the top of each croissant
is firm and lightly browned. Remove from oven, place on a wire rack, and
let cool. Dust with powdered sugar before serving.
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