Croissants with berries and almond cream

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Serving size: 1 of 22
Calories 356, total fat 16 G., saturated fats 8 G., proteins 4 G., carbohydrates 49 G., fiber 2 G., cholesterol 41 mg, sodium 213 mg, sugar 34 G.

Store-bought croissants are spread with almond butter, topped with frozen berries, sprinkled with streusel, and baked into a delicious breakfast or dessert, depending on your preference. Ree Drummond makes a large batch of croissants and freezes them so they're always on hand. The croissants are baked straight from the freezer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Almond cream

8 tbsp softened salted butter
1 cup almond paste
0.5 cups dark rum
1 tbsp. premium flour
2 tsp almond extract
1 large egg

Streusel

165 g salted butter, chilled
1.5 cups premium flour
1.5 cups of oatmeal
1 tbsp. sugar turbinado
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon coarse salt

Assembly

6 store-bought croissants, yesterday's
1/4 cup simple sugar syrup, homemade (see recipe below) or store-bought
3 cups frozen blueberries
Powdered sugar for sprinkling

Sugar syrup

1 cup granulated sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, almond paste, rum, premium flour, almond extract, eggs, rolled oats, turbinado sugar, brown sugar, cinnamon, croissants, blueberry, powdered sugar, sugar

Cooking the dish according to the recipe:

Almond cream:

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, almond paste, rum, flour, almond extract, and egg and mix until smooth, 1-2 minutes. Set aside.
Streusel:

In the bowl of a food processor fitted with a metal blade, combine the butter, flour, oats, turbinado sugar, brown sugar, cinnamon, and salt. Pulse until the ingredients form coarse crumbs, then set aside.

Preparation:

Cut each croissant in half lengthwise and place cut-side up on a parchment-lined baking sheet. Brush the cut sides of the croissants with sugar syrup, about 1 teaspoon per half. Spread the almond cream evenly over the croissants, then top with blueberries and sprinkle with streusel.
Freeze, uncovered, until completely set, at least 2 hours.
Remove from the freezer and wrap individually in cling film, then place in large plastic bags and freeze.
To serve:

Preheat oven to 350°F (175°C). Remove the croissants from the bags, remove the plastic wrap, place them on a baking sheet, and bake until the almond cream is set and the streusel is golden, 15–17 minutes.
Remove from the oven. Dust with powdered sugar and serve hot or at room temperature.
Simple sugar syrup:

Pour 1 cup of water into a saucepan and add granulated sugar. Stir and place the saucepan over medium heat.
By the time the edges begin to boil, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove the syrup from the heat and let it cool completely.
Refrigerate the syrup in a tightly sealed container until ready to use. Sugar syrup can be stored for up to 4 weeks.

Exit: 1.5 tbsp.