Serves: sufficient filling for two large all-butter croissants.
30 gm salted butter
30 gm icing sugar
30 gm ground almonds
Pre-heat the oven to 200 C.
Put a small pan on your weighing scales, zero them, and
then add the ingredients above in the order shown above; this
is so that the ground almonds end up on top and so won't be
burned when melting the mixture.
Place the pan over a gentle heat and, when the butter has
half melted, remove from the heat and mix the lot together
with a wooden spoon to form a thick paste.
Cut the croissants in half with a bread knife and spread
the paste evenly across the centre of each.
Close the croissants once more and bake them in the oven
for 5 minutes.