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Freshly Baked Croissant aux Amandes (Almond) by Makati Shangri-La
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.
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.
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 café 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 délicieux.
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!