Friday 8 April 2016

Bakewell Almond Croissants.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Best served with a kale smoothie. You know, for balance.

How are you guys? Looking forward to the weekend? I definitely am - there may be a pavlova happening and plenty of downtime.

So, Bakewell almond croissants. So good. Let's discuss. We've been on a different-breakfast-everyday-thing lately. Tired of being in a rut at breakfast time, we've been eating all sorts. There have been green crepesquinoa oat pancakes and this week, croissnts. We tried these for the first time on Monday. Because if any day needs a croissant for breakfast, it's definitely Monday.
The recipe is so easy. All you do is get yourself a bag of the best croissants you can find. All-butter, preferably. Slice them through the middle and then sandwich back together with jam and a super quick almond filling. Sprinkle with flaked almonds, throw them into bake and then douse in icing sugar. Done! Whilst they're baking, clear up and get your drink going - tea, coffee or maybe even a kale smoothie?
These croissants are the best straight out of the oven. The heat awakens all those buttery, puff pastry layers and crisps them up. Paired with a gooey jammy almond filling, it's the flavour of this guy in the best vehicle possible. Bake them this weekend and share your snaps with me. Enjoy!

Croissants, previously: quick Nutella croissants 

A Simple List of Ingredients:
1. All-Butter Croissants
2. Strawberry Jam
3. Caster Sugar
4. Butter
5. An Egg
6. Vanilla Essence
7. Orange Zest
8. Ground Almonds
9. Plain Flour
10. Flaked Almonds

Bismillah, let's begin!

So, you want these croissants for breakfast? That means being organized. First job, get the oven on to 180C / Gas Mark 4. Second, line a large baking tray with paper. No need to grease - the croissants contain enough butter not to stick to the tray.

Next, take 4 large all-butter Croissants

Our first job is to slice these guys in half and spread jam on the insides.

Take a sharp knife and carefully slice each croissant horizontally, through the middle.

Try to keep each pair together and don't get distracted by those flaky holes!

Once they have all been sliced ...

... it's time for the jam! Bakewell purists will use raspberry but Strawberry Jam was all I had.

I used a small palette knife to spread each croissant with the jam. You can heat it slightly to make it easier to spread but mine was fine. That rhymed!

Spread the jam over the inside of each croissant half.

I haven't given an actual measurement for the jam - I used about a little less than half the jar. You don't want too much though as there could be a jam explosion in the oven.

Once all the croissants are well and truly jammy all over, set them aside whilst you make the almond filling.

For the almond filling, you'll need caster sugar, butter, an egg, orange zest, vanilla essence, ground almonds and plain flour.

Into a bowl, place 60 grams Caster Sugar.

Along with 113 grams Butter, soft.

Beat together by hand or with an electric mixer until well combined and creamy.

Then, crack in 1 large Egg.

I used 1/2 teaspoon Vanilla Essence but if you wanted the proper Bakewell experience, add the same amount of almond essence.

Throw in the vanilla. Also, how cute is that measuring spoon? I got a set of them last weekend - let's see how long they last. I've already chipped two!

For a little freshness, add in the Zest of 1/2 Orange.

Give everything a really good beat until well combined. And yes, it will curdle. 

Like, really curdle. But do not panic - once the dry stuff is mixed in, all will be well.

So, add in 70 grams Ground Almonds.

And, 1/2 tablespoon Plain Flour.

Once the two are in ...

... give them a really good beat.

A final scrape down ...

... and we have perfection!

To assemble each croissant, spread some of the almond filling over the bottom half of the pair.

Sandwich the two sides together.

Then, spread some more of the almond filling on the top half.

It does not have to be perfect - just be sure to divide the almond filling evenly between each croissant.

Sprinkle the top of the croissant with Flaked Almonds.

Place the croissant onto the prepared tray and continue with the rest.

Carry on with the rest of the croissants.

When they're all done, pop them into bake for 20 minutes at 180C / Gas Mark 4.

Once they're golden brown and crispy, they're done!

Douse them with Icing Sugar, to taste.

And, eat! These guys are enjoyed straight away!

I had mine with a kale smoothie. All you do is blend together:
1 Apple
1 Banana
2 handfuls of Pineapple Chunks
A handful of Ice Cubes
A handful of Kale Leaves
A splash of Vanilla Essence
Milk, as needed

Enjoy straight away! These beauties are best fresh! 

Full Written Recipe:

Bakewell Almond Croissants.

Prep Time: About 30 minutes.
Bake Time: About 20 minutes.
Serves: Makes 4 large croissants.

4 large all-butter Croissants
Strawberry or Raspberry Jam, as needed
60 grams Caster Sugar
113 grams Butter, soft
1 large Egg
½ teaspoon Vanilla Essence or Almond Essence
Zest of ½ Orange
70 grams Ground Almonds
½ tablespoon Plain Flour
Flaked Almonds, as needed
Icing Sugar, to dust


Pre-heat the oven to 180C / Gas Mark 4. Line a large baking tray with paper and set aside.

To prepare the croissants, slice each one horizontally through the middle. Spread strawberry jam onto each croissant half. Set aside until needed.

To make the almond filling, beat the caster sugar and butter until creamy and light. Add in the egg, vanilla and orange zest and beat until really well combined. It will curdle but do not panic – once the flour goes in, all will be well.
Finally, add the ground almonds and plain flour. Beat well until well mixed.

To assemble the croissants, spread some of the almond filling over the bottom half of one croissant. Then, place the half on top to sandwich the two together. Spread more almond filling on top and scatter over flaked almonds.
Place onto the baking tray and continue with rest.

To bake the croissants, place into the oven at 180C / Gas Mark 4 for 20 minutes until golden brown and crisp.

To serve, dust with icing sugar and enjoy straight away with coffee, tea or even a kale smoothie! Enjoy!

{Adapted from Laura in the Kitchen}

This Time Two Years Ago:
Chocolate Biscuit Fridge Bars

This Time Three Years Ago:
Spicy Scrambled Eggs and Potatoes

Keep me in your duas please, and enjoy your croissants,


Spice Enthusiast
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