apartment cafe’s 1st birthday 🎂🎉  you can find the full recipe for my cake and caramelized almond croissants on my substack (link is in my bio) please consider pay subscribing to support my account 💛 RECIPE caramelized almond croissants ingredients For the caramelized croissants 8 fresh croissants 1 stick unsalted butter, divided (113g) 1 cup light brown sugar, divided (200g) for the frangipane and assembly 1 cup almond flour (100g) 2 large eggs, room temperature 1/2 cup light brown sugar (100g) 3 tbsp all-purpose flour (30g) 1/2 tsp kosher salt 1 stick unsalted butter, melted and cooled (113g) Sliced almonds Flaky sea salt Powdered sugar instructions 1. For the caramelized croissants: Place a croissant between two pieces of parchment. Flatten with a rolling pin by rolling over it a few times. Repeat with all pastries. 2. Line two half-sheet trays with parchment paper. In a large non-stick pan, add 2 tbsp of the butter and 1/4 cup of the light brown sugar. Heat over medium heat, stirring until melted and foamy. Add 2 croissants. Cover with a sheet of parchment. Then place a heavy dutch oven on top. 3. Reduce heat to med-low. Cook for 2 minutes. Uncover, flip the croissants, and cook for another 2 minutes. Transfer the croissants to one of the parchment-lined baking sheets. Dump out any residue in the pan, and repeat with remaining croissants. Let croissaints cool. (Note: if using in the layer cake, stop at this point). 4. Preheat oven to 350F with racks in the upper- and lower-third positions. 5. For the frangipane: In a large bowl, add the almond flour, light brown sugar, eggs, flour, and salt. Mix with a whisk until completely combined. Dump in the butter and continue to whisk until smooth. 6. Spoon a few tablespoons of the frangipane onto each croissant. Spread almost to the edge. You’ll have some leftover frangipane. Top each croissant with a sprinkling of sliced almonds and flaky sea salt. 7. Bake the croissants, switching the trays halfway through, until the frangipane turns golden brown, about 25 minutes. Let cool until warm. 8. One at a time, cover half the croissant with parchment paper and dust the uncovered side with powdered sugar to get the right effect. Enjoyed best day of. . . . . #Recipe #apartmentcafe #cake #croissants #ryannordheimer - @ryannordheimer