Fig and Frangipane Croissant

If you love a twice baked croissant, also known as a Bostock croissant or almond croissant, prepare to be demystified. Twice baked croissants are traditionally made to utilize yesterday’s croissants at the patisserie. They are easy and delicious but feel special and look fancy. Get ready to impress your friends, guests, and yourself.

Author

Helen Park

Servings

12 mini croissants

Category

Sweet

Snack

Ingredients

• 1/4 cup sugar
• 1/2 cup sliced almonds + more for garnish
• Pinch fine sea salt
• 1/4 cup Desert Rose blend
• 1/2 stick butter, sliced (4 Tbsp)
• 1 egg
• 12 mission figs, stems removed and cut into 4 slices each
• 12 mini croissants

Directions

1. In a food processor, combine the sugar, sliced almonds, sea salt, Desert Rose and butter to form a smooth paste.
2. Mix in the egg on full speed to form a fluffy, creamy mixture. Remove the frangipane to a clean container and set aside in the refrigerator while preparing to assemble the croissants.
3. Preheat the oven to 350°F.
4. Cut each croissant open to make top and bottom halves. Arrange the pairs onto a parchment lined tray as you go.
5. Spread each mini bottom half with 2 teaspoons of frangipane.
6. Place 3 slices of fig onto each prepared bottom (reserving the prettiest pieces to garnish the tops of the croissants).
7. Take each top half and dab a half teaspoon of frangipane and top with a pretty slice of fig.
8. Lay each top onto its mate to close the croissants.
9. Top each croissant with a sprinkle of more sliced almonds.
10. Bake for 30 minutes or until golden brown.
11. Remove from the oven when ready and leave to rest at room temperature until frangipane has set and croissants have crisped up.