8 store-bought croissants, halved horizontally
50g sliced almonds
For the Frangipane
90g almond flour
110g unsalted butter, at room temperature
90g muscovado sugar
2 large eggs, at room temperature
1/2 tsp vanilla bean paste, substitute with vanilla extract
3 tbsp cake flour
Pinch of salt
For the simple syrup
60g granulated sugar
5 tbsp water
Make the sugar syrup
In a small saucepan, combine the sugar, and 80ml water in a small saucepan and heat over medium, stirring until the sugar dissolves. Remove from the heat and set aside.
Make the frangipane
Place the almond flour in a medium pan over medium heat. Stir and cook until golden brown +-10 minutes. Remove from heat and allow to cool.
Add the butter and sugar to a medium bowl, and beat with a wooden spoon until the mixture is light and creamy. Whisk in the eggs, one at a time, until incorporated.
Whisk in the vanilla bean paste or extract, then add the cake flour, salt, and almond flour. Whisk until combined.
Preheat the oven to 180C. Line a large baking tray with baking paper and set aside.
Use a pastry brush to soak the cut sides of the croissant halves with the simple syrup.
Spread the bottom halves of the croissants with half of the frangipane, dividing evenly and spreading all the way to the edges.
Place the top halves over and then spread the remaining frangipane over the tops of the croissants.
Sprinkle the sliced almonds over the top.
Place the croissants on the baking tray, spacing evenly, and bake until the almonds and frangipane are golden brown, 20 to 25 minutes.
Serve warm or at room temperature. Enjoy!