dang, it's hot.

part three of the dead bread trilogy

maybe i'm the only person in the world who can't finish a whole croissant, maybe i'm not. whatever. say you have a croissant lying about so long you're about to charge it rent, here's what you do: cut it in half width-wise, not lengthwise, so you have two crescents. if it is rancid, throw it out! if it's dry, hollow out the centers carefully; if it's still flooby, push aside the layers so you create a pocket. beat an egg white with a glug of simple syrup, or any flavoured italian soda syrup, or honey, brush on the inside of the pocket and on the crust, sprinkle with sliced almonds and bake at 350ºf for 10 minutes or until crispy. cool on a rack. fill with your favourite ice cream.

trust me on this one.