29 May 2011

morning shortcuts

Remember those homemade croissants that nearly drove me nuts? Well, I baked these a while later but just never got around posting them. I wanted to try Emmanuel Mollois' recipe, featured on Poh's Kitchen, but when I saw it I opted for the easy way out and made my own filling :) It was too early in the morning to make so many different components, and it looked too sweet for my liking.

On a note, I have been getting rather annoyed with the blog layout, so I decided to revamp it. The new design is purely inspired by artist + designer Sun Wahyu (his blog and works) and Japanese food stylist and bread baking instructor Niwa Akiko (her blog and website). I really hope I didn't copy too much :(

Another thing, pretty much the same reason as Lalarhs (except I'm not a science student), I will be going on a hiatus for one month. SWOT VAC and exams are just around the corner, so priority goes to studying. I am not going to post anything here until I hit the holidays, but I will probably be making small updates on twitter and klippity klop.

Over and out.


cheat's almond croissants

taste the filling as you go and feel free to use honey and icing sugar interchangeably. add more or less depending on your taste buds.

makes around 2/3 - 3/4 cup of almond butter filling

  • 50 g unsalted butter, softened
  • 50 g almond meal
  • 1 1/2 Tb honey
  • 25 g icing sugar, sifted
  • dash of vanilla essence (optional)
  • almond slices
  • homemade or store bought almond croissants
  • icing sugar for dusting, optional


Mix butter until creamy. Add almond meal, honey, icing sugar, vanilla essence and mix until well combined.

Slice the croissants in half and generously spread almond butter filling on top. Sprinkle a pinch or two of almond slices on top and lightly press into the butter.

Toast in a moderately pre-heated oven until the croissant is warm, crispy and golden. Lightly dust with icing sugar before serving.