Twice-Baked Almond Croissants

Our twice-baked Almond Croissants. The croissant (made over 3 days) is dipped in rum syrup before a layer of almond frangipane is spread inside. Creme patissiere custard is piped into the centre, then it’s sandwiched and topped with frangipane & flaked almonds. Baked again to absolute perfection!