Almond Croissants

Day-old croissants filled with frangipane, topped with flaked almonds and icing sugar. The correct use of a croissant that didn't sell.

1. 1

   Day 1 - Detrempe: Combine flour, sugar, salt, yeast. Add milk and mix to a shaggy dough. Knead 5 minutes — not smooth yet is fine. Shape into a rectangle, wrap, refrigerate overnight.

2. 2

   Day 1 - Beurrage: Beat cold butter between baking paper into a 19x19cm square. Refrigerate.

3. 3

   Day 2 - First lamination: Roll detrempe into a rectangle twice the size of the butter block. Wrap butter in dough, seal edges. Roll out to a long rectangle. Fold in thirds (letter fold). Wrap, refrigerate 30 min.

4. 4

   Repeat letter fold 2 more times, refrigerating 30 min between each. This creates 27 layers.

5. 5

   Final day: Roll dough to 4mm thick. Cut into tall isoceles triangles. Roll each from base to tip tightly. Curve into crescent shape.

6. 6

   Proof at 24-26C (no hotter) for 2-3 hours until visibly puffed and jiggly.

7. 7

   Egg wash twice. Bake 190C for 18-20 minutes until deep mahogany brown.