Need to pick brains on stuff .
First thing is , what would you mix with a croissant base?
I'm thinking about doing an almond croissant, making an almond/cream filling. Following SMT's practice, I searched for some recipes online - one suggested adding rum for a little extra zip. I like that idea.
I like custard/apricot, which I know isn't your cup of tea. Croissants can be filled with everything. Rhubarb jam? cranberry?
bilberry?