This is a great way to jazz up average pastries or to use 1-2 day-old croissants and pains au chocolat. Pains au chocolat are small chocolate croissants in a roll or rectangular shape. Amandes translates as ‘almonds’ in English.
Looking to make your own
croissants and pain au chocolat?
50 gram butter
1/4 cup (55g) caster sugar
1/2 cup (60g) ground almonds
1 tablespoon rum
3 croissants (240g)
3 pains au chocolat (330g)
1/4 cup (20g) flaked almonds
1.Have butter at room temperature.
2.Preheat oven to 180°C/350°F. Line two oven trays with baking paper.
3.To make almond mixture: Beat butter and sugar in small bowl with electric mixer until light and fluffy; beat in egg. Stir in ground almonds and rum.
4.Using a serrated knife, split pastries horizontally without cutting all the way through.
5.Reserve 1½ tablespoons of the almond mixture; spread remaining mixture inside pastries. Place pastries on tray. Spread reserved mixture on top of pastries; sprinkle with flaked almonds. 6.Bake about 20 minutes. Transfer to wire rack to cool.
Pains au chocolat are small chocolate croissants in a roll or rectangular shape. Amandes translates as ‘almonds’ in English.