Croissants with berries and almond cream

Ingredients:

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

Preparation:

1. 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.
   

2. 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.
   

3. 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.
   
4. Freeze, uncovered, until completely set, at least 2 hours.
5. Remove from the freezer and wrap individually in plastic wrap, then place in large plastic bags and freeze.

6. 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.
   
7. Remove from the oven. Dust with powdered sugar and serve hot or at room temperature.

8. Simple sugar syrup:

   
   Pour 1 cup of water into a saucepan and add granulated sugar. Stir and place the saucepan over medium heat.
9. 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.
10. 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.