The Born Again Croissant

What to do with stale croissants? This trick will transform them into a wonderful brunch. Fresh croissants will be too soft and soggy. It's worth leaving some to go stale just to enjoy these Almond Croissants.

• Ready In: 1 hr 10 mins
• Yields: 8 croissants

Ingredients

• 8  stale  croissants
• 1 1⁄2 cups sugar
• 1 1⁄2 cups water
• 1  cup milk
• 1  tablespoon fine semolina
• 60  g unsalted butter
• 60  g caster sugar
• 1  egg, beaten
• 60  g  ground almonds
• 1  teaspoon vanilla
• 60  g  sliced almonds

Directions

1. Preaheat oven to 160c (325f)
2. Over a medium heat dissolve the sugar in the water, stirring constantly, bring to the boil, then let it cool.
3. Halve croissants lengthways and dunk them briefly in the syrup, then drain on a wire rack placed over a tray or some baking paper.
4. Mix milk & semolina together in a small saucepan and stir constantly over low heat until it boils & thickens. Cook for a couple of minutes longer, stirring, then remove from heat and cool.
5. Cream the butter and caster sugar until smooth, add the egg and beat again.
6. Mix in the ground almonds and vanilla, then add the cooked semolina and mix well.
7. Sandwich the croissant halves together with no more than a tablespoon of the almond mixture.
8. Spread a little more almond mixture on top and sprinkle with the flaked almonds.
9. Bake for 15-20 minutes or until golden brown and crisp on top.
10. Serve warm.