In a mixing bowl, combine the warm milk and active dry yeast. Allow the mixture to sit for about 5-10 minutes until it becomes frothy.
In a separate bowl, whisk together the flour, sugar, and salt. Gradually add the yeast mixture to the dry ingredients, stirring until a dough begins to form.
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm area until doubled in size (approximately 1 hour).
While the dough is rising, prepare the almond filling. In a bowl, combine almond paste with a bit of sugar and cream to create a smooth mixture. Adjust the sweetness to your liking.
Once the dough has risen, punch it down and roll it out into a rectangle approximately 1/4 inch thick. Cut the dough into triangles, about 5 inches wide at the base.
Place a spoonful of almond filling at the base of each triangle. Gently roll the dough from the base to the tip, making sure to tuck the tip underneath to create a crescent shape. Place the shaped croissants on a baking sheet lined with parchment paper.
Cover the croissants with plastic wrap and let them rise for another 30-45 minutes until puffy.
Preheat your oven to 375°F (190°C). Once the croissants have risen, bake them for 15-20 minutes or until they are golden brown. Remove from the oven and let cool slightly.
For an added touch, mix powdered sugar with a splash of almond extract and a bit of water to create a glaze. Drizzle this over the warm croissants and serve them warm for the best experience.
