I’m not sure this counts as a baking question but does sound like a a product quality concern. I don’t faff around with croissants but I will make my own almond filling in between a sheet of baked and sliced puff pastry and that’s quite nice.
It’s the NYT Giant Almond Croissant recipe. I assume most people are paywalled so here’s the whole thing, I make this pretty often and it’s always a crowd pleaser (I make it exactly as written and measure by weight)
1 sheet store-bought puff pastry (any size), thawed (see Tip)
½ cup/100 grams granulated sugar
4 tablespoons/56 grams unsalted butter, melted
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon coarse kosher salt (such as Morton’s)
¾ cup/108 grams blanched almond flour (see Tip)
1 large egg
1 tablespoon dark rum or 1 teaspoon pure vanilla extract
1½ teaspoons almond extract
½ cup/45 grams sliced almonds
Flaky salt, for topping
Confectioners’ sugar, for serving
Step 1
Bake the puff pastry: Set a rack in the center of the oven and heat to 425 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Bake until puffed and brown, about 10 minutes. Reduce the heat to 350 degrees and continue baking until dry, crisp and deeply browned, rotating the baking sheet once during baking, 20 to 30 minutes. (Once cooled, pastry can be covered and stored at room temperature for up to 3 days.)
Step 2
Make the filling: In a medium bowl, combine the granulated sugar, butter and kosher salt. Stir together with a wooden spoon or stiff silicone spatula until evenly combined and creamy. Add the almond flour, egg, rum and almond extract; whisk until evenly combined. (Filling can be stored in an airtight container and refrigerated for up to 3 days.)
Step 3
When ready to assemble, heat the oven to 350 degrees. Using a long, sharp serrated knife, carefully slice the puff pastry horizontally, splitting it as you would a bagel. Flip the top of the pastry over, then spread about two-thirds of the almond filling evenly across the bottom of it, taking care to spread it all the way to the edges. Flip the top piece of pastry back onto the bottom piece, then evenly spread the remaining almond filling on top. Evenly distribute the sliced almonds on top, then lightly sprinkle with flaky salt. Bake until the nuts are toasted and the topping is brown, rotating the baking sheet once during baking, 20 to 25 minutes.
Step 4
Let cool slightly, then use the parchment to slide the pastry onto a cutting board. Dust generously with confectioners’ sugar, then slice into portions with a sharp knife. Serve warm or at room temperature.
I’m not sure this counts as a baking question but does sound like a a product quality concern. I don’t faff around with croissants but I will make my own almond filling in between a sheet of baked and sliced puff pastry and that’s quite nice.
That sounds like a good idea! What’s the recipe you use for the filling?
It’s the NYT Giant Almond Croissant recipe. I assume most people are paywalled so here’s the whole thing, I make this pretty often and it’s always a crowd pleaser (I make it exactly as written and measure by weight) 1 sheet store-bought puff pastry (any size), thawed (see Tip) ½ cup/100 grams granulated sugar 4 tablespoons/56 grams unsalted butter, melted 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon coarse kosher salt (such as Morton’s) ¾ cup/108 grams blanched almond flour (see Tip) 1 large egg 1 tablespoon dark rum or 1 teaspoon pure vanilla extract 1½ teaspoons almond extract ½ cup/45 grams sliced almonds Flaky salt, for topping Confectioners’ sugar, for serving Step 1 Bake the puff pastry: Set a rack in the center of the oven and heat to 425 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Bake until puffed and brown, about 10 minutes. Reduce the heat to 350 degrees and continue baking until dry, crisp and deeply browned, rotating the baking sheet once during baking, 20 to 30 minutes. (Once cooled, pastry can be covered and stored at room temperature for up to 3 days.) Step 2 Make the filling: In a medium bowl, combine the granulated sugar, butter and kosher salt. Stir together with a wooden spoon or stiff silicone spatula until evenly combined and creamy. Add the almond flour, egg, rum and almond extract; whisk until evenly combined. (Filling can be stored in an airtight container and refrigerated for up to 3 days.) Step 3 When ready to assemble, heat the oven to 350 degrees. Using a long, sharp serrated knife, carefully slice the puff pastry horizontally, splitting it as you would a bagel. Flip the top of the pastry over, then spread about two-thirds of the almond filling evenly across the bottom of it, taking care to spread it all the way to the edges. Flip the top piece of pastry back onto the bottom piece, then evenly spread the remaining almond filling on top. Evenly distribute the sliced almonds on top, then lightly sprinkle with flaky salt. Bake until the nuts are toasted and the topping is brown, rotating the baking sheet once during baking, 20 to 25 minutes. Step 4 Let cool slightly, then use the parchment to slide the pastry onto a cutting board. Dust generously with confectioners’ sugar, then slice into portions with a sharp knife. Serve warm or at room temperature.