1-First, prepare the syrup by combining 1 cup water, 2 tablespoons sugar, and optionally 4 tablespoons mum or 1 teaspoon vanilla extract in a saucepan. Bring it to a simmer until the sugar dissolves, then let it cool completely. Avoid soaking the croissants in this syrup; just dip them lightly.

2-Next, make the almond cream filling. Process 1/2 cup granulated sugar, 1 cup almond meal (or 2/3 cup finely ground blanched almonds), and 1/8 teaspoon salt in a food processor until well mixed. Add 1 stick (8 tablespoons) of unsalted butter at room temperature and 2 large eggs, then blend until the mixture is creamy and fluffy.

3-Slice each of the 8 medium or large croissants horizontally. Dip both sides and the ends into the cooled syrup without soaking them, then place them on the baking sheet with the cut side up.

4-Spread about 2 tablespoons of the almond cream on the bottom half of each croissant. Top it with the other half and spread about 1 tablespoon of almond cream on top.

5-Sprinkle 3 tablespoons sliced almonds over the croissants for a crunchy finish.

6-Bake in the preheated oven for 15 to 18 minutes until they turn golden brown. Once done, allow them to cool slightly or serve warm, dusted with powdered sugar for a sweet touch.