Use my quick-method croissant dough to make these heavenly almond croissants. Perfect for breakfast or brunch!
•The croissants need to prove slowly at a cool temperature – don't put them near a heat source or try to speed the process up or the butter will melt!
•To make croissant twists, roll the dough out and cut into strips 2.5cm (1inch) wide and about 25cm (10inch) long. Pipe a strip of frangipane along the dough then twist the strip. Place, slightly spaced apart, on a tray lined with baking paper. Place tray in a plastic bag and leave to rise for 2 hours. Glaze with egg wash and sprinkle with flaked almonds. Bake for 12-15 minutes. Drizzle with glaze as above.
• If you wish to make a croissant heart (and I mean, really, why not!) use two twisted strips to form a heart, pressing the ends of the dough to join together.