• Pre heat oven to 200°C/390°F or 180° fan

Sugar syrup

• Place the sugar and water into a small saucepan and bring to a boil. Let it simmer until all of the sugar has dissolved. Set aside. (this will make more than you need and can be prepared beforehand and stored in the fridge for a couple of weeks)

Frangipane

• Beat butter and sugar until light and fluffy, either in a stand mixer, hand mixer or by hand
• add the egg and mix until combined
• mix through the almond meal and transfer mixture to a piping bag or snaplock back, snipping off the end/corner for piping

Assembly

• slice each croissant in half horizontally and brush the insides with sugar syrup
• pipe a generous amount of frangipane onto the bottom half, then use a knife to spread the mixture.
• place the other half on top and pipe a line of frangipane on the top, spreading it with a knife.
• generously sprinkle flaked almonds over the top, pressing them down a little so they stick
• place croissants onto a lined baking tray and bake until a deep golden colour, around 12-15 minutes
• Serve warm, sprinkled with icing sugar