Active Time

　　2 1/2 hr

　　Total Time

　　20 hr

　　Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.

　　

Ingredients

Makes 8 pastries

　　

For orange syrup:

3/4 cup granulated sugar

　　1/2 cup water

　　1 vanilla bean

　　1/4 cup fresh orange juice

　　

For almond cream:

1/2 cup natural almonds (2 1/2 ounces)

　　1/4 cup granulated sugar

　　1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces

　　5 tablespoons unsalted butter, softened

　　1 large egg

　　1 tablespoon rum

　　1/2 teaspoon pure almond extract

　　8 (day-old) croissants

　　3/4 cup sliced natural almonds (3 ounces), toasted

　　Confectioners sugar for dusting

　　

Special Equipment

a pastry brush, parchment paper

　　

Make syrup:

Step 1

Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.

　　

Make almond cream:

Step 2

Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.

　　

Step 3

Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.

　　

Assemble croissants:

Step 4

Preheat oven to 350°F.

　　

Step 5

Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.

　　

Step 6

Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

　　Cooks' note:

　　•Orange syrup and almond cream may be made, and almonds may be toasted, 1 day ahead and chilled, covered.