""If you've ever bought croissant or you've ever made croissant and you've thought, 'Oh, they've gone stale. They don't last very long,' true, they don't last very long. But the trick is in the industry what we do is turn them into almond croissants.""
"Day-old croissants are actually preferred by bakers for any kind of twice-baked croissant, as they are much easier to cut than fresh ones. This is essential because, as Hollywood explains in his video, you need to slice a croissant in half in order to fill it with that delicious homemade frangipane. He says, "So you get your croissant, your dry croissant, cut it in half, smear it in the frangipane mix on both sides ... and then bake them in the oven for about 10 minutes.""
Almond croissants are filled with frangipane, a buttery paste made from almond flour, with almond extract providing much of the flavor. Bakers prefer day-old croissants for twice-baked versions because they are easier to cut and slice in half to fill with frangipane. After filling, the croissants are baked for about 10 minutes. Slightly dried croissants absorb fillings better, which helps avoid soggy bottoms. Fillings and toppings can include jam, chocolate chips, caramel sauce, sliced bananas, chopped nuts like walnuts or pecans, flaked almonds, and a sprinkle of flaky sea salt.
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