Recipe: Megan Priscott | Photography: Brydie Thompson
These are a firm favourite and were a real signature in the cafe. I have taken them off the menu as they need 15 minutes to heat and be perfect for service, which is too long at the cafe. You can now buy them at Volare and take them home to heat or make them yourself. I love the contrast of a crispy hot butter croissant, smooth almond centre and cold chunky Apricot Bonne Mamman jam. Bonne Mamman is really chunky and not too sweet, it also takes me to France while eating my croissant.
10 x mini croissants
½ cup sliced almonds
sprinkling icing sugar
¾ cup icing sugar
200g butter, softened
2 cups ground almonds
4 drops almond essence
Cream together butter and sugar in KitchenAid until very pale. Leave it to mix while you work on something else.
Add and mix on low speed the almonds and essence along with a little boiling water (just enough to make a spreadable consistency).
Cut the croissants through the middle and fill with a tablespoon of almond paste.
Cover the top generously with almond paste and sprinkle with lots of sliced almonds.
Pop on a baking tray and bake in the oven at 180°C fan bake for 10–12 minutes.
Dust with sifted icing sugar and serve with apricot jam.