Twice baked croissant

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Nancy Silverton’s twice-baked almond croissants recall the pastries found in pastry shops in Paris, where she studied pastry and baking. Purchased croissants (because there are so many great bakeries in Los Angeles) are split open, brushed with orange blossom syrup, filled with almond cream and then topped with more almond cream and sliced almonds before they’re baked again. The recipe is from her coming book, “The Cookie That Changed My Life: And More Than 100 Other Classic Cakes, Cookies…

These biscoff croissants (cookie butter croissants) are a combo of two of my favourite things, almond croissants and biscoff. They are so easy to make, look SO impressive and taste worthy of a French bakery, but packed with cookie butter flavour!

Croissant Brittle Recipe — Grizzly Baked Goods

These apple pie and pumpkin pie twice baked croissants are a delicious fall treat, packed with warm cinnamon flavors and a creamy filling.

Boston Cream Pie Croissants allow you to enjoy Boston cream pie as finger food. Store-bought croissants are filled with vanilla custard and then topped with chocolate ganache and chopped pecans. They are easier to make than you might think!

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Sweet Twice Baked — Supermoon Bakehouse

There is no such thing as too many croissants. But if that does happen, add almond cream and turn them into something even more amazing, Almond Croissant!

Nancy Silverton came up with this recipe as a savory alternative to classic twice-baked almond croissants. Sliced with a vertical cut like a baked potato instead of horizontally like the sweet original, these cheesy croissants make a terrific brunch or supper dish. And since they use day-old store-bought croissants, they are easy to put together.