God bless day-old croissants. If not for them, would almond croissants exist (these, from Gosselin)?
That’s right, the glorious almond croissant is essentially a way of salvaging not-so-fresh regular croissants. You take some day-olders, fill them with almond cream (a mixture of butter, sugar, almonds and eggs), sprinkle with almond slivers and then bake them again until the cream sets and the tips crisp up.
The result? Yum.
A dense and creamy breakfast treat.
A whopper of a way to begin the day.
Even if you do leave a few crumbs.