Almond Croissant
Our classic Isigny butter croissant, sliced in half, brushed with simple syrup and then filled with our whipped almond cream. They are then closed, topped with a little extra almond cream and dipped into sliced almonds before being popped back into the oven for their traditional double bake. They are then finished with dusting of powdered sugar.
Our classic Isigny butter croissant, sliced in half, brushed with simple syrup and then filled with our whipped almond cream. They are then closed, topped with a little extra almond cream and dipped into sliced almonds before being popped back into the oven for their traditional double bake. They are then finished with dusting of powdered sugar.
Our classic Isigny butter croissant, sliced in half, brushed with simple syrup and then filled with our whipped almond cream. They are then closed, topped with a little extra almond cream and dipped into sliced almonds before being popped back into the oven for their traditional double bake. They are then finished with dusting of powdered sugar.
Ingredients:
Croissant (T45 French Flour, Isigny Pastry Sheet butter [pasteurized cow’s milk, lactic straters], water, Kerrygold Butter, milk, granulated sugar, fine sea salt, invert sugar, dry yeast)
Almond Cream ( Almond Flour, Unsalted Butter, Whole Eggs, Powdered Sugar, Janie’s Mill All Purpose Flour, Vanilla Extract)
Slivered Almonds
Simple Syrup (granulated sugar, water, Rum)
Egg Wash (Egg yolks, Whole Eggs, cream)
Allergies: Wheat, dairy, egg, nuts