The Born Again Croissant - cooking recipe

Ingredients

8 stale croissants
1 1/2 cups sugar
1 1/2 cups water
1 cup milk
1 tablespoon fine semolina
60 g unsalted butter
60 g caster sugar
1 egg, beaten
60 g ground almonds
1 teaspoon vanilla
60 g sliced almonds

Preparation

Preaheat oven to 160c (325f)
Over a medium heat dissolve the sugar in the water, stirring constantly, bring to the boil, then let it cool.
Halve croissants lengthways and dunk them briefly in the syrup, then drain on a wire rack placed over a tray or some baking paper.
Mix milk & semolina together in a small saucepan and stir constantly over low heat until it boils & thickens. Cook for a couple of minutes longer, stirring, then remove from heat and cool.
Cream the butter and caster sugar until smooth, add the egg and beat again.
Mix in the ground almonds and vanilla, then add the cooked semolina and mix well.
Sandwich the croissant halves together with no more than a tablespoon of the almond mixture.
Spread a little more almond mixture on top and sprinkle with the flaked almonds.
Bake for 15-20 minutes or until golden brown and crisp on top.
Serve warm.