Almond croissants

• Reprints

Updated: January 10, 2012 3:05PM

MAKES 6 croissants

Simple syrup

¾ cup granulated sugar

½ cup water

4 egg yolks

½ cup sugar

1 teaspoon cornstarch

1 tablespoon vanilla extract

¾ cup heavy cream

1 cup ground almonds

6 large croissants, halved lengthwise

½ cup sliced almonds

For the simple syrup: Combine sugar and water in small saucepan, bring to boil and stir to combine. Remove from heat and let cool; set aside.

For the almond cream: Whisk together egg yolks, sugar, cornstarch and vanilla in medium bowl until well-combined and sunny yellow. Meanwhile, heat cream in medium saucepan until it starts to come to a boil. Slowly whisk ¼ hot cream into egg mixture, then pour mixture back into saucepan and bring to boil over medium heat, stirring constantly. Simmer for 1 minute, then remove from heat. Pour mixture into shallow pan and let cool, then fold in ground almonds.

Dip croissant halves in simple syrup. Spread inside of croissant with 3 to 4 tablespoons of almond cream, then top with other croissant half. Spread about 2 tablespoons almond cream on top of each croissant, then sprinkle generously with sliced almonds.

Bake until golden brown, about 20 minutes. Remove from oven and let cool to room temperature before serving.

Rich Labriola, Labriola Baking Co.

Nutrition facts per croissant:

679 calories, 38 g fat, 15 g saturated fat, 219 mg cholesterol, 75 g carbohydrates, 49 g sugars, 12 g protein, 441 mg sodium, 4 g fiber