Brown Butter Almond Croissants (Bakery-Style, Using Day-Old Croissants)

Almond Filling

• 4 TBSP (57g) unsalted butter
• 1 TBSP milk powder (optional)
• 1/2 cup (60g) powdered sugar
• 1 egg yolk
• 3/4 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 cup (50g) almond flour superfine and blanched
• 1/8 tsp salt

Simple Syrup

• 2 TBSP water
• 2 TBSP sugar
• 1/8 tsp almond extract

Topping

• 1/4 cup powdered sugar
• 1/3 cup sliced almonds

1. In a small saucepan, melt the butter over medium heat, stirring constantly, until the butter turns deeply golden and smells nutty. Immediately pour into a heatproof mixing bowl scraping in all the brown bits. Add milk powder (if using) and stir till combined. Let the brown butter cool in the bowl until it's soft, spreadable and not liquid. Best to cool in the fridge for at least 30 minutes.
2. While the brown butter is cooling. Heat water and sugar until dissolved either medium low on the stove or in the microwave for 30 second bursts until the sugar has dissolved. Then mix in the almond extract and set aside.
3. In a bowl to the cooled brown butter add the powdered sugar and mix with a mixer until smooth. It will look crumbly and if it's not smoothing out, use a spatula or the back of a spoon to smooth the butter and sugar. Add the egg yolk, almond and vanilla extracts till combined. Then mix in the almond flour and salt. The texture should be thick and spreadable, like frosting.
4. Preheat oven to 350°F (175°C)
5. Slice croissants in half horizontally. Lightly brush the inside with simple syrup and spread 2 tbsp of the almond filling inside each croissant. Close the croissant and brush some more of the simple syrup and spread a thin layer of filling on top and sprinkle with sliced almonds.
6. Bake for 12–15 minutes, until: golden on top, filling is set and edges are slightly crisp.
7. Dust with powdered sugar once the croissants have slightly cooled for at least 15 minutes.