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Lerissa Acres
South Africa
Приєднався 10 бер 2024
My name is Lerissa. I work as a product developer and absolutely love trying new foods and recipes!
Almond Croissants for Lazy Bakers
Transform day-old croissants into a French bakery favorite! These almond croissants are crispy on the outside, tender inside, and filled with delicious almond cream. Perfect for brunch or with your morning coffee!
⏲️ Prep Time: 30 mins
👨🍳 Cook Time: 15-18 mins
🛠️ Total Time: 45-50 mins
INGREDIENTS:
For the Base:
8 day-old medium/large croissants
3 Tbsp sliced almonds
Powdered sugar for dusting
For the Rum Syrup:
1 cup water
2 Tbsp sugar
4 Tbsp rum (or 1 tsp vanilla extract)
For the Almond Filling:
1 cup almond flour (or 2/3 cup whole blanched almonds)
1/2 cup granulated sugar
1/8 tsp salt
1 stick (8 Tbsp) unsalted butter, room temperature
2 large eggs
INSTRUCTIONS:
Prep (Day Before):
Leave croissants uncovered at room temperature overnight
Make the Rum Syrup:
Combine water, sugar, and rum in a saucepan
Simmer for 1 minute until sugar dissolves
Cool to room temperature
Make the Almond Filling:
Using Almond Flour Method:
Mix sugar, almond flour, and salt in a stand mixer
Blend in softened butter
Add eggs one at a time
Mix until creamy and fluffy
OR Using Whole Almonds Method:
Process almonds, sugar, and salt until finely ground
Add butter and blend
Add eggs one at a time
Process until creamy
Assembly:
Preheat oven to 180°C
Slice croissants horizontally
Dip each croissant in syrup (both sides)
Spread 2 Tbsp filling on bottom half
Add top half
Spread 1 Tbsp filling on top
Sprinkle with sliced almonds
Bake:
15-18 minutes until golden
Cool on wire rack
Dust with powdered sugar
Music from #Uppbeat (free for Creators!):
uppbeat.io/t/vocalista/bolero-ravel-acapella
License code: RDSOSZ949PLIZWI3
⏲️ Prep Time: 30 mins
👨🍳 Cook Time: 15-18 mins
🛠️ Total Time: 45-50 mins
INGREDIENTS:
For the Base:
8 day-old medium/large croissants
3 Tbsp sliced almonds
Powdered sugar for dusting
For the Rum Syrup:
1 cup water
2 Tbsp sugar
4 Tbsp rum (or 1 tsp vanilla extract)
For the Almond Filling:
1 cup almond flour (or 2/3 cup whole blanched almonds)
1/2 cup granulated sugar
1/8 tsp salt
1 stick (8 Tbsp) unsalted butter, room temperature
2 large eggs
INSTRUCTIONS:
Prep (Day Before):
Leave croissants uncovered at room temperature overnight
Make the Rum Syrup:
Combine water, sugar, and rum in a saucepan
Simmer for 1 minute until sugar dissolves
Cool to room temperature
Make the Almond Filling:
Using Almond Flour Method:
Mix sugar, almond flour, and salt in a stand mixer
Blend in softened butter
Add eggs one at a time
Mix until creamy and fluffy
OR Using Whole Almonds Method:
Process almonds, sugar, and salt until finely ground
Add butter and blend
Add eggs one at a time
Process until creamy
Assembly:
Preheat oven to 180°C
Slice croissants horizontally
Dip each croissant in syrup (both sides)
Spread 2 Tbsp filling on bottom half
Add top half
Spread 1 Tbsp filling on top
Sprinkle with sliced almonds
Bake:
15-18 minutes until golden
Cool on wire rack
Dust with powdered sugar
Music from #Uppbeat (free for Creators!):
uppbeat.io/t/vocalista/bolero-ravel-acapella
License code: RDSOSZ949PLIZWI3
Переглядів: 166
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Great dessert, well explained; ignore the toads. Good job! 😊😊😊
I love seeing you guys together
Oh you are the sweetest!!
Glaaaamooooroussss
I love this so much.
Hey Lerrisa, loved the way you added a bit of your childhood stories. One suggestion from me would be to add a couple of saffron strands instead of the vanilla essence. Also, if you add a handful of mixed nuts, it enhances the taste.
❤
Ok as much as i want the recipe I can't watch any further
Oh , get to the point it's a recipe not a stage show .😮
😂😂😅😅😅
Sorry to differ, but this is not how we make traditional sago pudding.
No, that is completely fine. How do you make it? Interested to hear.
We too àlways called it frogs eggs too and so did my late mother used to tease her sisters when they were small.
Add 3 pieces of stick cinnamon whilst milk is boiling, i add only the egg yellow and stiffens the egg whites and add it lastly the you get amore lightly sago pudding 👍
That sounds just as good - love the addition of the cinnamon sticks already and not just as a topping.
Yummy
Your voice over is so good friend. So proud of you!
Thanks Linda Linds! xx
Gurl that hairrr thoooo!
Why do you have to be so over dramatic?
Great recipe indeed something different from scones biscuits and bread rolls🎉
Yes, always nice to try something different! :)
Thanks a lot this recipe . I will do it surely . Fine dessert .
I hope you enjoy it as much as we do!
Daar's min dinge in die lewe so lekker soos 'n tuisgebakte beskuitjie of 2. 👀 👅
Ek stem heeltemal saam!
I loveee this so much
Ah Linda! Thank you for your support friend!
Hi love your videos, I'm making your sago pudding today and the creamed spinach, thanx for explaining so well, I think I will let my daughter try this one because she wants to start cooking lol, do you have a pancake video because I dont see one, thanx again
I really appreciate your comment. All the best with your cooking - let me know how it goes! Hopefully, a pancake one will be coming up soon 🤞
nice vid ....but I think you can try to not copy video ideas completely ( this is not hate.... its a suggestion )
you can delete the comment if you dont want to see it in the comment box ...
@@creativechrisrachel4593 No, it's all good! Thanks for your suggestion. Noted.
@@LerissaAcres glad you understood
Looks very delicious!🥰
0:47 Ohh my word, I am so in love with his South African accent! Definitely one of the best in the world...
We also grew up with sago pudding on Sundays
Such a special tradition!
Yes yes yes yes!!!!
Very impressive. Andrew definitely has the best job tasting 😂
I love that Andrew prefers your cooking without knowing it! 😆 such a cool idea Leris! And it’s cool that you share your own recipe as well 🤩
Aaah Lerissa the food fundie, love what you doing. Definitely will follow you!
Enjoyed your video Lerissa, very insightful 🥰
I am most definitely not biased 😉 but very insightful and I will be sure to go to Lerissa’s kitchen for more of this🫶 May I also just say that the host is gorgeous 😍