For the syrup
For the almond filling
Make a syrup by placing the sugar and water in a saucepan and heating until the sugar has dissolved completely. Then bring the liquid to a boil and simmer for 2-3 minutes or until it has thickened slightly. Set aside.
Make the almond filling by creaming the butter and icing sugar together until light and fluffy. Add the eggs one at a time beating well in between each. Add the ground almonds and corn starch and mix until combined.
Place in a piping bag.
Cut a 5-7cm pocket into each croissant then dip into the warm syrup briefly.
Remove from the syrup, spread a layer of fruit mince inside then pipe in some almond filling.
Pipe a little of the almond filling on top and sprinkle with almonds. Place on a lined baking tray then repeat with the remaining croissants.
It’s at this point where you can cover and refrigerate the croissants until the next morning when you’re ready to bake them.
Bake at 170°C, gas mark 3, for 15-20 minutes until golden and crispy.
Allow to cool slightly then serve warm, dusted with icing sugar.