Freshly Baked Croissant aux Amandes… | 🦆The Bow Tie Duck Manila
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Pre-ordered Freshly Baked Croissant aux Amandes (Almond) by Makati Shangri-La

Croissants Reinvented

This twist on the clas­sic cres­cent-shaped vien­nois­serie is stuffed full of almond paste, cov­ered in a thin frangi­pane glaze, and lay­ered with almond sliv­ers. It’s the third most pop­u­lar bak­ery treat in France, and Shangri-La Makati brings it fresh to your door. Only avail­able for Sat­ur­day deliveries.

TAST­ING NOTES FROM THE CURATOR

This sim­ple treat, more often than not an after­noon snack, only requires four com­po­nents to be at its best: a plain crois­sant base, a del­i­cate help­ing of almond paste, airy frangi­pane, and fresh-toast­ed almonds. The almond sliv­ers are not only a love­ly, rus­tic fin­ish, but pro­vide a nice con­trast to the croissant’s soft inte­ri­or. Flaky, but­tery, and sweet, these crois­sants are a sta­ple in any French bakery. 

PAIR­INGS

These crois­sants are ver­sa­tile, and can be enjoyed warm, at room tem­per­a­ture, or even fresh from the fridge. The French like their baguettes for week­days, but week­ends are for slow, easy morn­ings with almond crois­sants and a creamy cafĂ© lat­te. If you pre­fer tea, an Earl Gray or green tea com­ple­ment the almonds per­fect­ly. We rec­om­mend our Gryphon Gen­maicha Loose Leaf Tea — refresh­ing, light, and with a nut­ty taste of its own!

INVEN­TIVE FRENCH RECYCLING

The orig­i­nal crois­sant aux aman­des came to be because the shelf life of the tra­di­tion­al croissant’s short shelf life. A day-old crois­sant would be refreshed with a lay­er of frangi­pane and confectioner’s sug­ar, rebaked, and topped with sliv­ered almonds. If there’s one thing to be said about the French, they nev­er let a good crois­sant go to waste — and turn it into some­thing new and très dĂ©licieux.

Storage Instructions

Baked fresh on Sat­ur­day morn­ings at Makati Shangri-La. Best con­sumed upon arrival, but you can store it at room tem­per­a­ture for up to two days in their orig­i­nal pack­ag­ing. For stor­age up to a week, wrap them in parch­ment paper or plas­tic wrap and refrig­er­ate. Alter­na­tive­ly, you can freeze your parch­ment-wrapped vien­nois­erie in a ziplock bag for up to two weeks.

To refresh refrig­er­at­ed vien­nois­erie, pre­heat your oven to 200°C and place the pas­try on a bak­ing tray with a loose cov­er­ing of foil. Bake for 5 – 10 min­utes (depend­ing on your oven) then allow to cool to desired tem­per­a­ture. The same process applies to frozen vien­nois­erie. Just thaw them overnight first!

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