These croissants are such an impressive breakfast, and can be made by even the most unskilled cooks.
This recipe is courtesy of 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.