Al Brady's video: How To Make Perfect Almond Croissants By Hand Almond Croissant Recipe

You don't need any special equipment to make perfectly flaky and buttery almond croissants at home. You may not have known that a traditional almond croissant recipe actually uses stale croissants! I'm not kidding! This is just a little trick that is used by professional bakers to use up the croissants they didn't sell the previous day, creating amazing almond croissants to sell to a hungry public. This almond croissant recipe takes your stale homemade croissants and transforms them into something even better! Bonus is you don't need to be a professional baker you can make these almond croissant at home, in your own kitchen without any special equipment! With a little syrup and almond cream you can give your croissants and new lease of life and best of all none of your handmade croissants go to waste! Give it a go and let me know because I think you're gonna love them! Full almond croissant recipe here: http://www.albrady.co.uk/almond-croissants Big love and stay safe! ❤️ x Don't forget to subscribe to @Al Brady : https://bit.ly/2WLJloE ------------------------------------------------------------ EQUIPMENT I USE: https://amzn.to/2zOioYi ------------------------------------------------------------ If you liked this video please: COMMENT, LIKE & SUBSCRIBE! https://bit.ly/2WLJloE ------------------------------------------------------------ SLIDE INTO MY DM'S: Website - http://www.albrady.co.uk Instagram - https://instagram.com/albrady.co.uk/ Facebook - https://facebook.com/albrady.co.uk/ ------------------------------------------------------------ FIND THE RECIPE HERE: http://www.albrady.co.uk/croissants SUBSCRIBE TO @Al Brady: https://bit.ly/2WLJloE INGREDIENTS: 6 - 8 stale croissants 100 - 150ml Amaretto 75g butter 75g sugar 1 egg 1 yolk 75g ground almonds 20g flour 50g Flaked Almonds Method: With a serrated knife, cut your croissants in half like a book. Brush on a little amaretto onto both of the cut sides and put to one side Cream the butter and the sugar together until light and fluffy. Then add the egg and the yolk to the butter mix gradually, beating well between each addition. Once all the egg has been added fold in the ground almonds and flour until smooth. Finally stir in any remaining amaretto and place into a piping bag. Pipe the almond cream onto one of the cut halves of each croissant and sandwich them back together. Spread out the flaked almonds on a small plate or tray. Pipe the remaining almond cream on top of each croissant and then place the croissants, cream side down on top of the almonds. Press down gently to stick the flaked almonds to the top of the croissant and then transfer to a baking sheet lined with parchment paper. Repeat this process with the remaining croissants. Bake at 180ºC for 15 - 20 minutes. Until the almonds at toasted and the almond cream is firm and golden brown.. Once cooked, let them cool on a wire rack. Eat hot or cold! You’re an adult I’m not going to tell you how to eat a croissant! 😜🤘