Almond cream croissants

Put the water and the sugar into a saucepan and bring to the boil. Keep stirring

the sugar until it has dissolved completely. Remove the syrup from the heat and

add the kirsch liquor. Allow the sugar syrup to cool before using on the croissants.

Preheat the oven to 180°C. Cream the butter and sugar with an electric mixer till smooth and pale. Add the powdered almonds and mix till incorporated. Beat in the eggs very slowly to prevent curdling. Add the Vanilla Paste and kirsch to the mixture and combine really well.

Split open the croissants lengthways and lay them on a baking tray lined with baking paper.

With a pastry brush, brush the inside of the croissants with the sugar syrup.

Use a spatula to spread a yummy amount of almond cream in the middle and then

close the croissant and spread more almond cream on the top of the croissant.

Sprinkle sliced almonds over the almond cream.

Put the croissants in the oven and bake until golden and the almond cream has become firmer. Remove from the oven, dust with icing sugar and cool slightly

before serving!

Wine suggestions

Kirsch Royale is champagne with a shot of Kirsch. Have fun by mixing up your own Amaretto Royale. The amount of Amaretto you use will be determined by the desired level of sweetness. Go even wilder and add a few drops of Vanilla Paste.

Almond cream croissants

Ingredients