French Boulangeries and Patisseries have always held some finesse and mystique that only the French can get away with. Now Dean Brettschneider, host of A Kiwi in Paris, is sponsored by Pams to use as many Pams products as possible to show you it doesn’t need to cost the earth.
- 4 all-butter croissants – already baked
- 50g Pams butter, softened
- 50g Pams sugar
- 1 egg
- 50g Pams ground almond
- 1 tsp amaretto liqueur
- 1 Tbsp Pams pure plain flour
- 50g Pams sliced almonds, for decoration
- Pams icing sugar, for dusting
- To make the almond crème, place the butter and sugar into a mixing bowl and, using a wooden spoon, cream until light and fluffy.
- Slowly add the egg and beat until combined, then beat in the ground almond, flour and amaretto.
- Cover and set aside until required. If you have made it the day before and stored it in the refrigerator, mix with a wooden spoon to soften before filling the croissants.
- Preheat the oven to 180ºC. Line a baking tray with non-stick baking paper.
- Cut the croissants horizontally almost all the way through.
- Open up the croissant and using a palette knife spread not quite one-quarter of the almond crème onto the bottom layer of each croissant.
- Close up the croissants and spread one-quarter of the remaining almond crème on top of each croissant and sprinkle with a few flaked almonds.
- Place on prepared baking tray and bake for 10 minutes, until the almond crème has set and baked.
- Remove from the oven and allow to cool slightly before dusting with icing sugar.
- Serve immediately.