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Almond Croissant Bars

A combination of fudge brown butter blondies with chewy almond frangipane cream, topped with buttery croissants and flaked almonds. Finished with a dusting of icing sugar.
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Prep Time 10 minutes
Cook Time 22 minutes
Resting Time 2 hours
Course Bars, Breakfast, Brunch, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine American, france, French
Servings 8 large bars

Equipment

  • Mixing bowl
  • Whisk
  • Rubber spatula
  • 8x8 inch baking tin
  • Baking paper
  • Spoon

Ingredients
  

Blondie bar layer -

  • 112 gm brown butter/melted butter
  • 160 gm brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 128 gm flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt

Almond cream layer -

  • 56 gm brown butter/melted butter
  • 50 gm castor sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 drops almond extract
  • 50 gm almond flour
  • 15 gm corn flour
  • Pinch of salt

Assembly -

  • 2 croissants cut into cubes
  • 1/4 cup flaked almonds
  • 1 tbsp castor sugar
  • Icing sugar to dust
  • Flakey sea salt sprinkle on top

Instructions
 

  • Preheat the oven to 170℃, line an 8x8 inch tin with baking paper and lightly brush with butter/oil.
  • In a mixing bowl add the brown butter, brown sugar, white sugar and whisk until smooth and creamy.
  • Add the egg, vanilla and whisk again until thick and pale.
  • Add the flour, baking powder, baking soda, salt and fold together with a rubber spatula until combined.
  • Pour into the prepared tin and even it out with a spoon.
  • In the same mixing bowl let us make the almond cream but mixing the butter and sugar until combined.
  • Add the egg, vanilla, almond extract and whisk again until smooth.
  • Add the almond flour, corn flour, salt and whisk until smooth. Pour over the blondie layer in the tin.
  • Cut the croissants into cubes and top the almond cream with it, add the flaked almonds and castor sugar.
  • Bake for 18-22 minutes until golden and slightly puffed. If we press the top it should sink a littler without any raw batter oozing out.
  • Allow the bars to cool completely before dusting with icing sugar and cutting into bars. Serve with black coffee.

Notes

  • You can use regular butter (unsalted) to make the. Blondie and the almond cream.
  • Do not over bake these bars, they will firm up and set ass they could down. Let them cool in the baking tin.