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Cookbook author David Lebovitz has tested this recipe at home in France, and while on book tour in the States. He has used croissants from Paris’s best pastry shops and the ones from Costco. He has used fresh and frozen. His “general feeling is the messier, the better.”

His advice: Don't be stingy when applying the frangipane and the syrup. Double the amount of each when you are dealing with large croissants. You also have his permission to shove chocolate chips, small pieces of banana or dried sour cherries in with the almond paste.

You can also beat the frangipane mixture by hand.

The almond-filled croissants are best served the same day they are made, either warm or at room temperature, but they can be kept in an airtight container overnight. Leftover frangipane can be used to line fruit tarts, and you can make it with hazelnuts (skip the almond extract, and try Frangelico in the syrup) or pistachios. The frangipane can be refrigerated in an airtight container for up to 1 week, or frozen for up to 2 weeks.

From cookbook author David Lebovitz.

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Ingredients

measuring cup

Servings: 4-6 (depending on their size)

For the frangipane

For the croissants

Directions

  • Step 1

    For the frangipane: Combine the almond meal, granulated sugar, egg, butter, almond extract and salt in the bowl of a stand mixer or handheld electric mixer; beat on low speed until incorporated, then increase the speed to high and beat for 3 minutes, or until light and fluffy.

  • Step 2

    For the croissants: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner.

  • Step 3

    Bring the water and granulated sugar to a boil in a small saucepan over medium-high heat, stirring just until the sugar has dissolved. Remove from the heat, then stir in the liquor, if using.

  • Step 4

    Starting at one side, use a serrated knife to cut each croissant in half hori­zontally, stopping just before you reach the other side, leaving that part uncut (as a hinge). Brush the inside of each croissant liberally with the syrup on both sides, mak­ing sure each side is completely saturated; use more syrup than you think is necessary. It might seem like a lot, but the finished croissants benefit from the moisture.

  • Step 5

    Smear the inside of each croissant with 2 tablespoons of the frangipane, arranging the croissants on the baking sheet as you work. Press each one down firmly. Divide the remaining fran­gipane over the top of each croissant and smear it over the top. Sprinkle each croissant with 1 tablespoon of the sliced almonds, then bake (middle rack) for about 15 minutes, until the tops are golden brown.

  • Step 6

    Let cool for a few minutes, then sprinkle each filled almond croissant with confectioners' sugar.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      330

    • Fat

      20 g

    • Saturated Fat

      8 g

    • Carbohydrates

      33 g

    • Sodium

      180 mg

    • Cholesterol

      70 mg

    • Protein

      6 g

    • Fiber

      2 g

    • Sugar

      21 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author David Lebovitz.

    Tested by Miriam Albert.

    Published July 12, 2018

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