Brioche croissant with cream and almonds (Portugal)

History and origin

Throughout its history and its journey across Europe after its appearance in Austria in the 17th century, the croissant evolved and gave rise to several local specialties: the Portuguese evidently retained the original recipe, adopting a brioche dough rather than a puff pastry like the French.

Description

A variation of the traditional brioche croissant, filled with cream and sprinkled with almonds for extra indulgence.

Ingredients

Flour (gluten), margarine, sugar, eggs, egg jam, milk, almonds, baker's yeast, salt.

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