These last few weeks and months I’ve really been missing the foodie inspiration from our favourite bakeries and cafes, local and further afield. Flora Shedden’s Aran Bakery is one such place I can’t wait to visit again one day, but in the meantime I have been baking my way through the recipes in Flora’s latest cookbook, Aran. I even tried my hand at making the croissants from it – they took three days to make and they were worth every minute! Flora’s twice-baked almond croissants are great for using up slightly stale croissants to eliminate food waste in the most delicious way possible. Filled and topped with soft frangipane that caramelises at the edges, they’re the definition of a weekend treat. To make them, you will need:
12 stale croissants
For the frangipane:
250g unsalted butter
250g caster sugar
200g ground almonds
100g self raising flour
For the sugar syrup:
500g caster sugar
1 tsp vanilla extract
(I made half the recipe – the frangipane and syrup also keep well in the fridge for a few days).
Preheat the oven to 160C 320F/ Gas 4. Line two baking trays. To make the frangipane: beat the ingredients together until light and fluffy. Spoon into a piping bag.
Meanwhile, make the sugar syrup. Put all the ingredients in a pan and bring to the boil over a medium heat. Once the sugar is dissolved completely, remove from the heat and allow to cool completely.
Slice your croissants in half lengthways. Dunk each half in the sugar syrup, squeezing lightly to get rid of any excess. Arrange on the lined baking trays.
Fill with a piped zigzag of frangipane mixture and then pipe a line on the top with a sprinkling of flaked almonds.
Bake for 20 – 30 minutes until golden and the frangipane has just set. Dust with icing sugar and enjoy the same day as baking.
What are you baking this weekend?