If you’d like to try replicating one of the perfect pastries that so impressed Nigella Lawson, give these almond croissants a whirl, courtesy of Lune Croissanterie’s Kate Reid — although the recipe for the actual croissants remains a closely guarded secret. This makes a batch of 10, so amend quantities to suit, but — importantly — the croissants should be yesterday’s.
ALMOND CROISSANTS INGREDIENTS
125g caster sugar 10 x one-day-old croissants 45g flaked almonds icing sugar, for dusting
250g butter (room temperature) 250g caster sugar Three eggs 250g almond meal
Preheat oven to 200C (180C fan-forced). Line a large baking tray with paper.
To make the frangipane, beat the butter and sugar on low speed with an electric mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, fully incorporating each before adding the next. Mix in the almond meal then transfer to a piping bag.
In a small saucepan, heat 250ml of water with the sugar over medium heat, stirring until sugar dissolves. Bring the syrup to the boil then remove from heat.
Cut the croissants in half lengthwise and brush the cut sides of each with syrup. Pipe a generous amount of frangipane on the bottom half of each croissant and sandwich with the top halves. Top each croissant with a piped seam of frangipane and finish with the flaked almonds.
Place the croissants on the tray and bake for 18-20 minutes until the frangipane is set.
Once cooled, dust with icing sugar.
Lune Croissanterie’s Kate Reid with her almond croissants