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Almond Croissants



Almond Croissants originally were day-old croissants that had almond cream (Crème d'amandes) piped in them and that were then brushed with a simple syrup and sprinkled with sliced almonds, then baked again until the filling had set and the croissants had crisped up.

Now, they are purpose made.

The syrup protects them from burning.

They are very rich. Some can be overly sweet, or have a good deal of artificial almond flavouring in them.

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Also called:

Croissants aux amandes; (French)

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"Men that can have communication in nothing else can sympathetically eat together, can still rise into some glow of brotherhood over food and wine."

-- Thomas Carlyle (Scottish historian. 4 December 1795 – 5 February 1881)

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