Almond Cream Croissant

30 min

10 People

Hanne Bojsen, Lantmännen Unibake Denmark

30 min

10 People

Hanne Bojsen, Lantmännen Unibake Denmark

10 pieces Medium Curved Croissants, baked
300 grams almond paste
6 tablespoons butter, softened
2 large eggs, room temperature
30 ml Cognac
3 tablespoons sliced almonds, toasted
2 tablespoon powdered sugar

30 min

Mix almond paste and butter.
Slowly add egg and Cognac and mix well.
Slice the cooled croissants and fill with almond cream.
Garnish with sliced toasted almonds and top with powdered sugar.