If you’d like to make these almond croissants with ready-made gluten-free croissants, see the recipe for gluten-free almond croissants with red berry jam.

Cream the vegan butter, salt, and sugar in a bowl with an electric mixer.

Add the cream in two additions, making sure the first addition is fully absorbed before adding the second.

Mix until smooth.

Finally, fold in the ground almonds and gluten-free flour on low speed or with a spatula until evenly combined.

Bring the water and sugar to a boil, then stir in the vanilla.

Remove from the heat once the sugar has fully dissolved, then set aside.

Preheat the oven to 190°C.

Roll out the vegan puff pastry on a lightly floured surface or a sheet of parchment paper.

Cut each pastry roll into six long triangles.

Roll each triangle from the wide end to the tip to form mini croissants.

Place the mini croissants on a baking sheet lined with parchment paper, then bake for 12-15 minutes, or until golden.

Let them cool.

Slice the croissants in half lengthwise with a bread knife.

Brush them with the lukewarm vanilla syrup, or dip them in it, then let them drain for a few minutes on a wire rack.

Transfer the almond cream to a piping bag.

Fill each croissant with a tablespoon of almond cream.

Pipe about a tablespoon of almond cream over the top of each filled mini croissant, then press the piped cream into the flaked almonds.

Bake in a preheated 190°C oven for 12-15 minutes, or until the almonds are golden and crisp.

Let cool, then dust with powdered sugar before serving.