\nEasy<\/p>\n
\n~350<\/p>\n
\nServes 16<\/p>\n
\n20 minutes<\/p>\n
\n20 minutes<\/p>\n
\n40 minutes<\/p>\n
This recipe is quick and simple to prepare, requiring only a few ingredients. The almond bits add a crunchy texture and a delightful toasted flavor. You can also modify the recipe to suit your taste or based on the ingredients you have on hand: swap chestnut cream for jam, and almonds for walnuts, hazelnuts, or peanuts.<\/p>\n
– **For 16 pieces:**<\/p>\n
– Puff pastry: 1 sheet
\n – Chestnut cream: 150 g
\n – Almond bits (50+50): 100 g
\n – Egg yolk: 1
\n – Milk (or water): 1 tablespoon
\n – Powdered sugar: 1 tablespoon<\/p>\n
1. **Preheat the Oven**<\/p>\n
Set the oven to 392\u00b0F (200\u00b0C), using the conventional setting.<\/p>\n
2. **Prepare the Croissants**<\/p>\n
Unroll the puff pastry, keeping it on its baking paper. Spread the chestnut cream evenly over it. Sprinkle half of the almond bits (50g) on top. Cut into 16 triangles and roll each one into a croissant shape. Place them on a baking sheet.<\/p>\n
3. **Glaze the Croissants**<\/p>\n
Combine the egg yolk with milk and brush this mixture over the croissants. Sprinkle the remaining almond bits over them, pressing lightly to adhere.<\/p>\n
4. **Baking**<\/p>\n
Bake in the preheated oven for about 20 minutes or until golden brown.<\/p>\n
5. **Serving**<\/p>\n
Allow the croissants to cool for 5 minutes, then dust with powdered sugar and serve.<\/p>\n\n\n