These flaky, buttery croissants are a delicious tribute to the classic coffee and walnut cake combination, featuring a unique walnut frangipane filling infused with espresso.
1: Preheat an oven to 180C.
2: Take 1/5 of your walnuts and roughly chop into pieces. Set these aside.
3: Blitz the remaining walnuts into a ground mix using a coffee/spice grinder or blender.
4: Cream together your butter and brown sugar until light and fluffy.
5: Stir through the flour, vanilla extract, and coffee, and finally mix in the ground nuts.
6: Slice your croissant fully in half and place it on a baking tray lined with non-stick parchment paper.
7: Spread the frangipane mixture both inside and over the top of the croissant.
8: Scatter the chopped walnuts on top.
9: Bake for approximately 10-15 minutes until golden brown.
10: Leave to cool slightly before dusting with icing sugar.
11: Enjoy while still warm or after it has cooled down.
