How To Bake - Almond Croissant
Step 1: Roll
You will be rolling up the croissants from the wide end. Give the pastry a good stretch to make it about 20% longer and wider at the base. Place them down onto a clean and dry surface.
Cut the point off the almond paste piping bag and pipe a generous tube of almond paste about 2cm from the base, leaving about 1cm from each end.
Stretch the base over the almond paste and push down the edges to stop it leaking out during baking. Continue rolling the pastry until it is fully rolled. Once fully rolled, place the croissant down so that the tip is underneath to stop it flaring during baking.
Place the croissants with plenty of space between them on a grease-proof paper lined baking tray - they will be 3 or 4 times bigger than they are now :)
Pipe a thin line of almond past across the top of the croissant. Sprinkle or place the flaked almonds across the top, the almond paste should keep them stuck in place.
Step 2: Proof
Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.
Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.
Step 3: Bake
Lightly spray all of the pastries with the glaze, try to cover them completely. Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.