Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.
•Orange syrup and almond cream may be made, and almonds may be toasted, 1 day ahead and chilled, covered.
Recipe information
Total Time
20 hr
Yield
Makes 8 pastries
Ingredients
For orange syrup:
For almond cream:
Special Equipment
Preparation
Make syrup:
Step 1
Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
Make almond cream:
Step 2
Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
Step 3
Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
Assemble croissants:
Step 4
Preheat oven to 350°F.
Step 5
Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
Step 6
Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.
