Almond Croissant Wreath
All I want for Christmas is... a giant wreath made from croissant dough, frangipane and toasted almonds.
30 minutes prep
40 minutes cook
Serves 6-8
Ingredients
- 200gsoft unsalted butter
- 200gcaster sugar
- 2eggs
- 200gground almonds
- a pinchflaked sea salt
- a handfulflaked almonds
- 1 - 2 tinsready to bake croissant dough
- 20gicing sugar
And why wouldn't you? The key takeaway of Christmas is oversize and overindulgence is key - a massive turkey for a family of four, enough cheese to feed France, a huge circular almond croissant. Eat it straight away or hang it from your door, just give it a try.
Method
Beat the butter with the sugar until it’s light and fluffy. Add the eggs one at a time then fold in the ground almonds with a pinch of salt.
Preheat the oven to 180°C. Find your largest tray and line it with baking paper. Place a small bowl in the middle of the tray and unroll the croissants, arranging them in a star pattern pointing out around the bowl.
Remove the bowl. Use a spoon (or better, pipe) the frangipane into the middle of the croissant and gently wrap the pointy ends underneath to seal in the frangipane.
Pipe the remaining frangipane on top and scatter with the flaked almonds. Bake for 40 minutes or until, when pressed, the frangipane feels spongey. Remove and leave to cool then serve on a board.
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