Okay, today I made my own croissants aux amandes at home using the recipe on Zucchini & Chocolate.

It's pretty simple. The recipe made at least three times more almond creme than I needed to fill four croissants, however. I'd recommend halving the recipe or doubling the number of croissants at least. And rather than dipping the croissants in sugar syrup before filling them, I filled them with the almond creme and then painted the tops with sugar syrup. Then I stuck on the slivered almonds. The result was great: not soggy, not too sweet, but tasty and a little crispy. Look:

I am going to Pasadena this Saturday and will plan to stop by Euro Pane. I'll report back my findings. Thanks for the lead!

Ckenb's croissants aux amandes looked yummy!!

Flennie, I say don't overdo the almond creme. Keep the croissants a little crispy by painting on the syrup rather that dipping the croissants into it.

I got my croissants at SuperU, I have to admit. They were pure butter, and they were (get this) eight for €1.99.

I've only had two. The one I liked best was at the boulangerie at port Ivry it seemed almost creamy inside but not wet or soggy DEFinitely not recycled. The other one I had sucked so it must have been recycled. Dry inside and out.

I went to Euro Pane this afternoon but they were out of croissants of any kind. Frustrated, I remembered there was a small neighborhood bakery called Eiffel Bakery. With a name like that, they should sell croissants, I thought. Indeed they had croissants, pain au chocolat, as well as croissants aux amandes, so I bought one of each. Well, if the croissant aux amandes I had in Paris was wet and soggy, this one was just the opposite, dry and hard. It tasted day-old. One of these days, I'm going to try the recipe ckenb used.

this one looked recycled but it was delicious