Richard Bertinet served up delicious almond croissants with almond cream and sugar syrup on James Martin’s Saturday Morning.

The ingredients are: Croissants, amount to suit, 2-3 days old.

for the almond cream: 125g unsalted butter at room temperature, 125g caster sugar, 125g ground almonds, 25g plain flour, 2 eggs and 2 tbsp rum (optional).

For the Sugar Syrup: 250g water and 200g sugar.

See recipes by Richard in his book titled: Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker available from Amazon now.