ALMOND CROISSANTS

After they have been soaked in syrup and filled with frangipane, you can freeze these croissants for a good month and bring them out every Sunday morning. These ones do not require proving, just baking — so, on Saturday night, pull a few from the freezer and leave them in the fridge. Next morning, pop them in the oven for 40 minutes and surprise your loved one. Baked fresh pastry in bed… To think my editors tried to make me halve this recipe — madness!

Makes 24

1 quantity Croissant dough

1.5 kg (3 lb 5 oz) Frangipane)

120 g (4¼ oz/1¼ cups) flaked almonds

icing sugar mixture, for dusting

BRANDY SUGAR SYRUP

250 g (9 oz) caster (superfine) sugar

250 ml (9 fl oz/1 cup) boiling water

50 ml (1¾ fl oz) brandy

To prepare the brandy syrup, put the sugar in a bowl and pour the boiling water over, stirring until the sugar has dissolved. Cool slightly before adding the brandy. Set aside.

Take the rested dough from the fridge and roll it out into a rectangle measuring about 40 x 85 cm (16 x 33½ inches) and 3.5 cm (1½ inches) thick. If the dough keeps springing back to its original size, rest in the fridge for 10 minutes, then resume rolling; you may need to do this several times. If the dough becomes too large to fit in the fridge, simply fold it over and place on a tray before chilling it.

Cut the dough in half, into two 20 x 85 cm (8 x 33½ inch) pieces. Rest in the refrigerator for 20 minutes.

Lay the dough on a clean work surface. Roll each sheet into an 85 cm (33½ inch) log, then cut into 7 cm (2¾ inch) slices. Press down each piece firmly to seal the edge where the pastry converges. Place seam side down on baking trays lined with baking paper, at well-spaced intervals.

Cover loosely with a damp tea towel or damp muslin (cheesecloth). Set aside in a warm room (about 26–28°C/ 79–82°F) for 2 hours, or until almost doubled in size. Spray the cloth with water occasionally if it becomes dry.

Preheat the oven to 175°C (350°F).

Bake the croissants for 12 minutes. Remove from the oven and reduce the oven temperature to 140°C (275°F).

Slice each croissant in half crossways, but not all the way through. Dip one side into the brandy syrup for 10 seconds. Pipe 60 g (2¼ oz) of frangipane onto the bottom halves and top with the lids. Pipe another 5 g (¹/₈ oz) squirt of frangipane on top, and sprinkle with the flaked almonds.

Bake for 40 minutes, or until golden. Allow to cool slightly on the trays, before dusting with icing sugar.