Classic French Croissant with Almond Filling

Ingredients

• 4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 1 cup whole milk, warmed
• 1 cup unsalted butter, cold
• 1 large egg, beaten

• 1 cup almond meal
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract

Method

1. 01
   In a large bowl, combine sifted flour, sugar, and salt. In a separate bowl, dissolve yeast in warm milk and let it sit for 5 minutes until frothy.
2. 02
   Incorporate the yeast mixture into the flour mixture. Knead the dough until smooth and elastic. Form into a ball, cover with a damp cloth, and let it rise for 1 hour.
3. 03
   On a floured surface, roll the dough into a rectangle. Place slices of cold butter over two-thirds of the dough. Fold the unbuttered third over the center, then fold the remaining third on top, enclosing the butter.
4. 04
   Roll the dough into a rectangle again. Fold into thirds. Wrap in plastic and chill for 30 minutes. Repeat rolling and folding twice more, chilling in between.
5. 05
   While the dough chills, prepare the almond filling by mixing almond meal, sugar, softened butter, egg, and almond extract until smooth.
6. 06
   Preheat oven to 375°F (190°C). Roll out the dough to a large rectangle and cut into triangles.
7. 07
   Place a tablespoon of almond filling at the base of each triangle. Roll up from the base to the tip, forming a crescent shape.
8. 08
   Place croissants on a baking sheet lined with parchment paper. Brush with beaten egg. Let them rise for 30 minutes.
9. 09
   Bake in the preheated oven for 15-20 minutes until golden brown. Let cool slightly before serving.