Almond cream?
In the bowl of a stand mixer with a paddle attachment (or in a bowl with a wooden spoon), mix all the ingredients to form a cream, beating well to make it light. Reserve.
Cut the croissants horizontally, without going all the way (a bit like for a hot dog bun). Dip the croissants in the maple syrup and let them soak for about ten seconds.
The croissants are porous and absorb quickly. Drain the croissants on a rack over a plate to collect excess syrup.
Open the croissants and, using a pastry bag with a 2 cm nozzle, fill them with maple almond cream.
Close the croissants and place them on a rack over a plate covered with parchment paper.
Spread a line of almond cream on top of each croissant and glue a few raw sliced almonds.
Bake for about 40 minutes at 325 F (160 C), or until the croissants are well golden brown. The cream inside the croissants should be well cooked.
Watch the croissants during cooking: it is possible that the syrup drips onto the parchment paper and smokes.
If this is the case, change the paper under the croissants and continue cooking.
Remove the croissants from the oven and let them cool to room temperature.
As the syrup is used for dipping the croissants, you need to plan a little more than the actual quantity required. The rest of the syrup can be filtered and stored in the refrigerator for later use.
The croissants can be stored for up to 3 days in the refrigerator.