Go to the Recipe: Almond Croissants, Twice Baked
If you want you want to go nonalcoholic with the syrup but equally delicious, Use some almond meal when making it à la bouchon bakery.
100% water
100% sugar
20% almond meal. Combine, bring to a simmer, stir frequently to dissolve sugar. Leave to steep an hour or so. Or use some almond extract(which i find repulsive).
I made these this weekend and although not perfect, they were amazing!
