How to prepare the almond filling
1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and Redpath® Icing Sugar on medium low speed. Beat in the egg until fully incorporated, followed by the lemon zest, vanilla and salt. Reduce speed to low and mix in the almond meal. Mix in flour until the meal is no longer visible; store in an airtight container for up to 3 days.
How to prepare the croissant dough
1. Over medium heat in a small saucepan, heat the milk until hot bubbles form around the edge; set aside to cool.
2. Place the bread flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed for 1 minute to combine. Add the milk, Redpath® Granulated Sugar and salt, and mix to combine. Scatter the butter over the flour mixture and mix until butter is incorporated, about 2 minutes. Increase speed to medium and mix for 1 minute.
3. Scrape the dough onto a lightly floured surface and knead a couple of times. Shape into a ball and place in a large, lightly oiled bowl. Cover bowl with plastic wrap and allow to rise until doubled, 1 to 1 ½ hours.
4. Press dough to release its gas, re-cover and refrigerate for 30 minutes.
5. While dough is chilling prepare the ¾ cup (170 g) butter for folding in. Draw a 6 inch (15 centimetres) square in the centre of a piece of parchment paper that is at least 18 inches (45 centimetres) long. Flip paper over so the pencil line is on the bottom and fold to crease the paper on each line. Open paper and flatten the butter evenly within the creased lines. Fold the paper over the butter and use a rolling pin to roll the butter into a 6 inch (15 centimetres) square; chill for 20 minutes.
6. On a floured surface roll the chilled dough into a 10 inch (25 centimetres) square. Place the butter in the centre of the dough at a 90 ° angle so the corners of the butter are in the centre of each side of the dough. Fold the corners of the dough over the butter and pinch edges to seal.
7. Roll the dough into a 10 x 15 inch (25 x 38 centimetres) rectangle about ¼ inch (6 millimetres) thick. Position the dough so the short side is closest to you and fold the top ? down over the middle of the dough. Fold the bottom ? over the first fold (like folding a letter) and turn the dough 90 ° so the opening is on your right hand side. This completes one turn of the dough. Wrap and chill for 30 minutes. Repeat folding, turning and chilling, then fold once more, turn and chill overnight.
8. Roll out the chilled dough into a rectangle 15 x 16 inches (38 x 41 centimetres). Using a sharp knife or a pizza cutter, cut the dough in half lengthwise to form two 15 x 8 inches (38 x 20 centimetres) rectangles. Cut each rectangle into six triangles 8 inches (20 centimetres) in height and 4 inches (10 centimetres) wide at the base. Cut a ½ inch (1.3 centimetres) slit in the centre of each triangle base.
9. To form the croissant, take one triangle and gently stretch apart the bottom slit. Place one teaspoon of almond filling above the slit. Roll up the croissant, slightly stretching the last 3 inches (7.6 centimetres) of dough as you roll, tucking the point underneath. Place croissant on a parchment lined baking sheet and curve ends inwards to create a crescent shape.
10. Repeat with the other triangles, spacing the croissants 3 inches (7.5 centimetres) apart.
11. Cover croissants loosely with plastic wrap or place baking sheet in a large clean plastic bag; allow to rise until soft and puffy, about 1 hour.
12. Preheat oven to 400℉ (200℃). In a small bowl beat together the egg and water.
13. Brush proofed croissants with egg wash and sprinkle with almond slices.
14. Place in oven and reduce heat to 375℉ (190℃). Bake croissants until a deep golden brown, about 20 minutes.
15. Remove and place on a wire rack to cool. Croissants are best eaten fresh, but will keep in an airtight container for 2 days. To reheat, place in a 325℉ (165℃) for 8 – 10 minutes.
