- 2 egg yolks
- 100 Grams ground almonds
- 25 Grams sugar
- 40 Grams heavy cream
- 2 sheets puff pastry, rolled out
- 370 Grams blueberry preserve, such as Bonne Maman
Preheat the oven to 425 degrees F.
Stir together the almonds, sugar, 1 egg yolk, and 25 grams of cream to make a thick paste.
Lay the pastry sheets out flat on your work surface. Cut each sheet into 8 long triangles (16 triangles in total).
On the wider end of each triangle place some of the almond mixture and one tablespoon blueberry preserve.
Roll up the croissants, starting with the long end, and turn the corners inwards, to make a crescent shape.
Place the croissants on a lined baking tray.
Stir together the egg yolk and cream, and brush the mixture over the top of the croissants.
Place on the middle rack in the preheated oven, and bake for 15 minutes until golden.