Your croissant should be all baked off at this stage

You will need 150g ( ½ cup) of room temperature butter  and one egg

Carefully take out the almond slices on top and set aside

*you don’t need a mixing bowl if you don't have one*

Once the butter is soften, add your dry ingredients, all at once

Mix until smooth and add the egg

Mix until it combines

Put all the filling in the pipping bag and cut off the tip

Butterfly the butter croissant, meaning cut it half way but leave the edge together if possible. It’s not the worst if you have completely cut them off

Pipe the filling from one end to another, repeat with all 6 croissants

*ensure to spread them out evenly and leave a little bit of filling in the bag

Close all the tops of the croissants and pipe a drop of filling on top

Sprinkle on the almond slices and they are ready for the oven! 

Bake them off at 350F for 12-15 mins

*or freeze them and bake them off whenever you want! They can keep in the freezer for up to two weeks!