This is one of those items that is really good the first time and even better the second day,
here we start off with Pain Au Chocolate sell as many as we can, then at the end of the night we
split in half and pipe some almond cream inside, then smash the croissant down spread some more cream on top then roll in almonds. We slightly candy the almonds and toss with salt, so after baking the almond crust is really crunchy with a bit of slat to balance the sweetness. For me the more it bakes the better, after cooling dust with powdered sugar, and drizzle with dark chocolate.
One of the biggest problems which probably is a good thing to have is we always sellmost of the chocolate croissant, which means we now make Pain Au Chocolate just to have to make the Twice Baked Almond Chocolate Croissant.
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