Praline Almond Croissants

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Make sure to chill the dough for 30 minutes before rolling out.

2. 2

   In a medium-sized bowl, whisk together the flour, sugar, and salt.

   Tip: Use a pastry blender or your fingertips to work the fat into the flour mixture.

3. 3

   Add the softened butter to the flour mixture and mix until the dough comes together in a ball.

   Tip: Use a gentle touch to avoid overworking the dough.

4. 4

   Add the almond milk, eggs, and vanilla extract to the dough. Mix until a smooth, elastic dough forms.

   Tip: If the dough is too sticky, add a little more flour.

5. 5

   Knead the dough for 10 minutes, until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading.

6. 6

   Roll out the dough to a thickness of 3mm. Cut into rectangles about 10cm wide.

   Tip: Use a pastry cutter or a sharp knife to get clean edges.

7. 7

   Place the rectangles on a parchment-lined baking sheet, leaving about 2cm of space between each croissant.

   Tip: Brush the tops with a little melted butter to prevent over-browning.

8. 8

   Bake for 20-25 minutes, or until the croissants are golden brown.

   Tip: Rotate the baking sheet halfway through the baking time for even browning.

9. 9

   Allow the croissants to cool for 10 minutes on the baking sheet.

   Tip: Transfer the croissants to a wire rack to cool completely.

10. 10

    While the croissants are still warm, brush with a little praline syrup.

    Tip: This will help the syrup set and give the croissants a glossy finish.

11. 11

    Roll the croissants in almond flakes to coat.

    Tip: Gently press the flakes onto the croissants to ensure they stick.

12. 12

    Dust the croissants with confectioner's sugar.

    Tip: This adds a sweet and indulgent touch to the already sweet croissants.