These are addictive.
Using prepared, folded, rested, and rolled croissant dough, cut triangles as normal. Make a small 2 cm/ ¾ inch slit at the base of each triangle. Gently stretch the triangle. Add 1 teaspoon of almond cream at base 1 cm/ ½ inch from bottom before shaping. Roll up from the base. Place seam side down on a parchment lined baking sheet. Curve the ends inward.
Brush with eggwash. Proof in a warm spot until doubled in size, about 1-2 hours depending on room temperature.
Put in freezer for ten minutes.
Brush with eggwash again. Sprinkle almond flakes on top.
Bake at 200C/ 400F, rotating halfway, until browned, about 20 minutes. Transfer to a rack to cool.