I'm thinking of making a batch of croissants aux amandes over the next few days. The weather is forecast to continue to be rainy for a while longer. And since I buy at least seven croissants, one for each day of the week, for my early-morning breakfast with 'Tasha every day, I have plenty. I buy them mostly at Intermarché, one of the three local supermarkets in the Saint-Aignan area, because I like theirs the best. They are made in the store using butter, not margarine, and I think they're pretty good. 'Tasha likes them too. I put them in the freezer when I buy them, and I heat one up in the toaster oven for breakfast every day. I tear a croissant apart and feed half of the little pieces to the dog while I eat the other half myself, with my morning tea. No jam, no jelly, no extra butter.
The pictures in this post are from March 2008, which was, I think, the last time I made croissants aux amandes. I realized about a year ago that I had been living in France for years, but I hardly ever ate a croissant any more. That seemed like a shame, so I decided to do something about it. That "something" won't change my breakfasts with 'Tasha. I'll eat the croissants aux amandes myself, and perhaps with Walt, later in the day, if he wants one.
Almond croissants are usually made using already-cooked, slightly stale croissants. In fact, they are one way French bakers use up rather than waste the day's croissants that have been baked early in the morning and haven't found a buyer. The next morning, while fresh croissants bake in the oven, the baker slices the day-old croissants and stuffs them, like a sandwich, with a filling made with eggs, sugar, and cream. Then said baker dips the filled croissants into a sugar syrup, or paints them with a brush dipped into the sugar syrup, before sprinkling slivered almonds over the top. The almonds stick to the top of the croissants and are cooked in the oven until they are nicely browned. The ones dunked in syrup can go soggy. The "painted" ones stand a better chance of getting crispier as they bake.
mmmmmmm yumm!
ReplyDeleteMy, those look good! I had no idea that the almond croissants were day-olds. -- Chrissoup
ReplyDeleteI too had no idea that almond croissants were day old croissants, upcycled! I approve!
ReplyDeleteBTW, are your pictures really from 1908?! LOL!!
I think I meant 2008, but my fingers type whatever they damn well please.
DeleteI make almond croissants at least once a year using your recipe. I always eat at least one when I'm in France.
ReplyDeleteI follow your strategy, too, Evelyn! I love to oogle the windows or even go inside and imagine the tastes of their delicious, highly caloric treats, then wait until the last couple of days of my France trip and buy some variety of patisserie! I usually try to eat salads for lunches and I always do a lot of walking on my vacations to France, so it shows up on my scale at home when I return! I can only imagine what I would see if I ate patisserie daily! oh la la! News to me about the almond croissants! I will refrain from choosing them on my next trip! Love them, but I prefer fresh! Impressive, Ken, your kitchen skills include all areas of the cuisine!
ReplyDeleteAfter living here for so many years, I've had a lot of interesting contacts and conversations with a lot of different people who cook, both amateurs and professionals. I apologize for posting such a mess of gobblydegook and typographical errors yesterday. I was having a severe allergy attack and could barely see the c0mputer screen, much less spelling mistakes, etc. I'm a little better this morning, but it's still windy outside and pollen is on the move all around me.
Delete