My croissants got unraveled in the freezer and suffered from a bit of freezer burn. Instead of tossing them or suffering through the taste of the freezer, I thought I could disguise them a little with a bit of frangipane (also known as almond cream). Pictured is the same recipe but substituting in black sesame powder and seeds for almond flour and sliced almonds.

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Ingredients
 

• 100 grams unsalted butter, softened

• 100 grams granulated sugar

• 80 grams egg, beaten

• 5 grams vanilla extract, or a splash of rum (optional)

• Pinch salt

• 100 grams almond flour (or black sesame powder)

• 15 grams all-purpose flour

• Stale, old, or freezer-burned croissants ​

• Sliced almonds (or black sesame seeds)

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Instructions

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1. Cream together butter and sugar until light and fluffy

2. Add egg and vanilla and mix well until incorporated

3. Add dry ingredients and mix in until just combined.

4. Slice croissants in half
   
   
   
   
   
   
   
   
   
   
   
   
   
   
    

5. Spread some of the frangipane mixture on one of the halves. Top with the other half, and spread/pipe more frangipane on top. Sprinkle with sliced almonds.

6. Bake for 15 minutes in a 325F oven, or until frangipane is set

7. Cool on a wire rack. Dust with powdered sugar, and serve