Custom croissants

Sunset, May, 2005 by Emma Smith

Crispy, buttery croissants, fresh from the bakery, are a treat in themselves, but here's an easy way to jazz them up for a special breakfast-in-bed surprise.

[ILLUSTRATION OMITTED]

Chocolate-almond croissants. Coarsely shred 2 1/2 ounces almond paste to make about 1/2 cup. In a bowl, stir almond paste and 2 tablespoons melted butter to form a soft paste. Slice open 4 fresh croissants. Spread almond paste mixture equally on cut sides of bottom halves, then sprinkle 1/4 cup (1 oz.) coarsely chopped semisweet or bittersweet chocolate equally over almond paste. Replace tops. Set croissants on a baking sheet and bake in a 350[degrees] oven until chocolate starts to melt, 5 to 7 minutes. Makes 4 servings.