| Roll out the finished piece of cold croissant dough
to a size of 12" by 18". Using a French knife cut
down the center into two strips (long ways). Stack one strip on top
of the other and align them. |
| Starting at one end - cut the two strips at an angle
- discard the scrap. Try to minimize the scrap. Cut the triangles
about 4 inches wide - they should weigh 2½ - 3 ounces. Each
strip should produce six triangles. |
| Stack the triangles back onto the tray, cover tight
and chill for an hour. Divide the almond paste into the correct number
of pieces - so there is one piece per croissant. Roll the almond paste
between your palms to roll it into a cigarette shape. |
| The triangles should be longer than they are wide.
Stretch the triangle in your hands to lengthen it more. Set it down
onto the table in front of you and have the small tip pointed towards
yourself. Place one piece of almond paste at the far edge of the triangle,
fold over a small amount of dough and begin rolling the croissant
towards you. Grab the tip and stretch it as you roll to keep the croissant
tight. |
| Stack the rolled croissants back onto the work tray
and chill. |
| Stretch the croissant to lengthen it slightly, before
twisting the tips down onto each other. Press them together firmly
as you place the croissant onto the baking pan. Be sure the tip of
the rolled croissant that comes around must be in the right direction
and tucked under the body of the croissant. |
| Arrange on baking paper. Brush top and sides liberally
with egg wash. Proof until doubles in size. Bake @ 400°(F) until
golden brown.(12-15 minutes) Cool 30 minutes. |
| Warm the fondant and drizzle it over the tops of
the croissants. Sprinkle the sliced almonds on top of the rolls. Return
to a hot oven just briefly to slightly toast the almonds. |
| Can be frozen before proofing. Cover well. |
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