Croissant Murder (A Patisserie Mystery with Recipes) (14 page)

For the syrup:
Combine 1 cup water, 2 tbsp sugar and 4 tbsp rum in a small saucepan. Bring to simmer for 1 minute and stir until the sugar dissolves. Remove from heat and let cool.

For the almond filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup almond meal, 1/2 cup granulated sugar, and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Add eggs one at a time until mixture is creamy and fluffy.
 

Assembling the almond croissant:
Preheat oven to 350F. Line a cookie sheet with parchment paper. Slice day-old croissants in half, like you would for a sandwich. Dip croissant one by one into syrup, coating both sides and ends well. It should be moist but not soaking wet.
 

Arrange croissants on sheet with cut side up. Spread about 2 tbsp of almond filling on it and place other croissant half on top. Spread about 1 tbsp of almond filling on top and sprinkle with sliced almonds.
 

Bake on center rack for 15 to 18 minutes, or until the cream is golden. Transfer to rack to cool. Can be eaten warm. Dust with powdered sugar before serving.
 

Recipe #4: Apple Pie Croissant

Makes 16

• French croissant dough
  
• 1 apple
  
• 1/2 tsp sugar
  
• 1/2 tsp brown sugar
  
• 1/2 tsp ground cinnamon
  
• 1/2 tsp pumpkin pie spice or 1/2 tsp apple pie spice
  

Preheat oven to
375°F. Peel, core and chop apple. Combine apple, sugars, cinnamon and pie spice. Lightly sauté over low heat.
 

See Recipe #1 on how to roll and cut dough. Cut into 16 triangles. Divide up apple mixture. Scoop mixture on dough and roll up as you would a regular croissant.
 

Bake on a sheet for 12-15 minutes, or until lightly browned.