Last time we were inspired by pain au chocolate, this time we’re taking a walk down memory lane hand in hand with an almond croissant. Buttery and flaky with crispy bits around the edges and full of sweet frangipane - what is not to love? I personally make sure I have one every Saturday. And now, you can have a massive one!
Preheat the oven to 180°C.
Firstly, defrost the croissants, but not so much that they are all floppy and hard to work with. Press them into a buttered tart tin, reserving some to line the edges with to make a rim. Blind bake using baking paper and ceramic baking beans, or real beans or rice if you don't have any.
Meanwhile, whisk the butter and sugar together until very light and fluffy - roughly 5 minutes. Add the eggs, one at a time until you have a smooth batter, then fold in the ground almonds.
Spoon or pipe this into the croissant case and scatter with the flaked almonds. Return it to the oven, keeping an eye on it until a knife comes out of the middle clean. Keep an eye on the croissant rim as this can burn - cover the rim with bits of kitchen foil if this seems likely.
Serve warm or cold with whipped cream or even some ice cream.
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