21/06/2026
Every almond croissant started out as a leftover.
Before it was anyone's favourite, it was yesterday's croissant the ones that didn't sell, saved from the bin and given a second life. That's the whole origin story.
Here's how we make ours:
Syrup: equal parts water and sugar, boiled and cooled.
Almond cream: equal weights of butter, sugar, almond powder and eggs. Start with soft room-temp butter, never melted, and beat it with the sugar until smooth — no further, you're not whipping air in or it'll puff and sink. Mix in the almond powder, then add the eggs a little at a time so the cream stays glossy and doesn't split. You want it dense and smooth, not fluffy.
Slice day-old croissants in half. Soak both sides in the syrup, properly. Spread the almond cream through the middle, close it, then a generous layer on top. Cover in flaked almonds.
Now the part most people rush: bake low. 145°C for 35 minutes. That slow heat caramelises the almond cream and gives you a deep golden top instead of a pale, raw centre. Patience is the secret, not heat.
Dust with icing sugar. That's it.
