- Level: Easy
- Total: 2 hr 50 min (includes freezing time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 653
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 7 g
- Cholesterol
- 76 mg
- Sodium
- 390 mg
- Level: Easy
- Total: 2 hr 50 min (includes freezing time)
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 653
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 62 g
- Protein
- 7 g
- Cholesterol
- 76 mg
- Sodium
- 390 mg
Ingredients
Almond Cream:
Streusel:
To build:
Simple Syrup:
Directions
- For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
- For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
- To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
- Freeze, uncovered, until totally set, at least 2 hours.
- Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
- To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
- Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
Simple Syrup:
Yield:
1 1/2 cups
- Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
- By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
- Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.
My Private Notes
Show:
The Pioneer Woman
Episode:
Breakfast Freezer Faves
