Almond Cream Croissant
Serve 10 people
- 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
By Hanne Bojsen, Lantmännen Unibake Denmark
- 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.