Croissants ship frozen with dry ice, which may have evaporated. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store croissants in freezer for up to 90 days.
Place almond cream filling for Almond Croissants in refrigerator.

Place frozen croissants 3" apart on parchment-lined baking sheet and let thaw at room temperature for 8 hours.

Complete first bake the day before serving.
First Bake: Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, approx. 17–20 minutes, then cool.
Using serrated knife, slice croissants in half horizontally. In small saucepan, heat 1 cup sugar in 1 cup water (optional addition: 1/2 tsp. orange rind or a drop of orange liqueur). Simmer and stir for 1 minute until sugar dissolves. Cool to room temperature. Dip each croissant – on both sides – into syrup.
On parchment-lined baking sheet, spread 2 Tbsp. almond filling on bottom half of each croissant. Place top halves on bottom halves, then spread 1 Tbsp. almond filling on each. Sprinkle croissants with sliced almonds. Store leftover almond cream in refrigerator for up to 1 week.
Second Bake: Preheat oven to 325°F. Bake until golden brown, 30–35 minutes. Let cool and, if desired, dust with powdered sugar. Serve warm or at room temperature.

Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, approx. 17–20 minutes. Serve warm or at room temperature.

Preheat oven to 375°F. Make egg wash by stirring 1 egg with 1 tsp. water. Lightly brush egg wash over croissants. Bake until golden brown, 20–22 minutes. Serve warm or at room temperature.

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