Did you ever have one of those days where, plans change and then the whole days seems to go astray? Well, that is how my day has gone. After being under the weather yesterday, a bit of a stomach flu bug I think. I went to bed early to get alot of rest and looking forward to a trip to Madison for yarn. Now, that doesn't sound like such a big deal....but Going to Madison early means a quick stop at Lazy Janes for a croissant and some Almond Vanilla coffee. My favorite treat. In fact that could make a bad day turn good all by itself. Well, like life...plans change and we are not to go today. Coffee at home and no almond croissant or scone form Lazy Janes. The day is sinking fast. Add to that the teens are on summer break and they will somehow find a way to disrupt my day.
The morning coffee was good but just not right, toast instead of croissant. This day must get better.
I am working to get items finished for orders and upcoming shows as well as my Etsy shop. People are not cooperating, they must not know my plan for the day, or do and just don't care. I feel myself slowly slipping downhill. Not good. Projects coming along slowly and constant chatter. They should be in school!
Now with housework done and projects started. I am trying to make some cute hang tags for the hats and sweaters. ... another surprise......the two little guys are back. Days early, so much for major production happening here today. That's ok, we will watch Franklin the Turtle and play Mr. Potato Head instead. It won't be long before these two are big and no longer need or want to spend quality time with Gramma.
At nap time to pacify my need for a croissant I went online and found this recipe and in the morning before my day can get off track will make these.
Adapted from Chocolate and Zucchini
•4 large day old croissants
•2-3 tablespoons flaked almonds
•1 tablespoon icing sugar
•1/2 cup water
•1 tablespoon caster or superfine sugar
•1.5 tablespoons light rum (optional)
For almond filling
•1/2 cup sugar
•2/3 cup ground almond meal
•a pinch of salt
.50g (1/2 stick) unsalted room temperature butter, diced (take it out the night before if you need to or blitz it in the microwave on very low for a very short time if you need to)
Note:You can make the syrup and the crème d’amandes up to a day in advance: transfer into separate airtight containers, and refrigerate.
1. Prepare the syrup: combine water, sugar and the rum (if using) in a saucepan. Bring to a slow boil over medium heat, and simmer for a minute, stirring to dissolve the sugar. Remove from heat, transfer into a shallow soup plate, and let cool completely.
2. Prepare the almond filling by combining 1/2 cup sugar, the almond meal and the salt in a bowl and mix until combined. Add the butter, and mix again until well mixed. Add in the eggs one by one, and mix until creamy.
3. Preheat the oven to 180° C (350° F) and line a cookie sheet with parchment paper. Dip a croissant into the syrup, coating both sides and the ends well – the croissant should be quite moist. Slice horizontally like you would for a sandwich (I sliced the back as that seemed easiest), and place on the cookie sheet. Spread the inside with about two tablespoons almond filling, and place the top back on. Spread the top with another tablespoon of almond filling, and sprinkle with sliced almonds. Repeat with the remaining croissants and filling.
5. Put into the oven to bake for 12 to 15 minutes, until the almond cream is set and golden. Transfer onto a cooling rack, dust with confectioner’s sugar, and serve, slightly warm or at room temperature. They will keep for a day. If you can resist them!
This is one of the few projects finished and tagged today... hopefully more to come.