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When baked, those layers puff and separate into the flaky, honeycomb interior that defines a truly great croissant.\u003c\/p\u003e\u003ch2\u003eSlow-Proofed for Depth of Flavor\u003c\/h2\u003e\u003cp\u003eAfter shaping, each croissant undergoes a \u003cstrong\u003eslow, cold overnight proof\u003c\/strong\u003e — the same extended rest used across all of Boulangerie Christophe's viennoiserie. This patience builds a subtle complexity of flavor that fast-proofed pastries simply cannot replicate: buttery, rich, with a faint pleasant tang that makes the almond filling sing.\u003c\/p\u003e\u003ch2\u003eThe Frangipane Filling\u003c\/h2\u003e\u003cp\u003eChristophe's almond cream is made fresh daily from \u003cstrong\u003ewhole blanched almonds, European butter, eggs, and cane sugar\u003c\/strong\u003e — no shortcuts, no pre-made pastes. 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