Description
Almond croissants are a variation of the traditional French croissant, filled with a rich almond cream known as frangipane. The croissants are soaked in a simple syrup before being filled with the almond cream, which gives them a unique, soft, and moist interior. After being assembled, the croissants are baked again until golden brown and topped with sliced almonds for a delightful crunch. The result is a perfect balance of textures—crispy on the outside and creamy on the inside.
Ingredients
For the Almond Cream (Frangipane):
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg, room temperature
- 1 cup (100g) almond flour (also called almond meal)
- 1/4 tsp almond extract
- Pinch of salt
For the Syrup:
- 1/2 cup (120ml) water
- 1/4 cup (50g) granulated sugar
- 1 tsp almond extract or 1 tbsp rum (optional)
For Assembly:
- 6-8 day-old (or fresh) croissants
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Prepare the Syrup: In a small saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and stir in the almond extract or rum. Set aside to cool.
- Make the Almond Cream: In a medium bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until light and fluffy. Beat in the egg and almond extract until well combined. Gradually add the almond flour and salt, mixing until you have a smooth, spreadable paste. The mixture should be thick and creamy.
- Prepare the Croissants: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a serrated knife, carefully slice each croissant in half horizontally, like a sandwich.
- Assemble the Croissants:
- Using a pastry brush, generously brush the cooled syrup onto the cut sides of both the top and bottom halves of each croissant. This is a crucial step to rehydrate the croissants and give them moisture.
- Spread a generous layer of almond cream onto the bottom half of each croissant.
- Place the top half of the croissant back on.
- Spread a thin layer of the remaining almond cream over the top of each croissant.
- Bake: Sprinkle the sliced almonds evenly over the tops of the croissants, pressing them gently into the almond cream. Place the croissants on the prepared baking sheet. Bake for 15-20 minutes, or until the almond cream is set and the croissants are golden brown and crispy.
- Cool and Serve: Remove from the oven and let cool on a wire rack for at least 10 minutes. The filling will firm up as it cools. Just before serving, dust generously with powdered sugar. Serve warm or at room temperature.
Notes
Enjoy these almond croissants fresh out of the oven with a cup of coffee or tea for the perfect bakery-style treat at home. If you have leftovers, simply warm them in the oven for a few minutes to bring back their flaky, buttery texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pastry / Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 420
- Sugar: 18g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: High
Keywords: Almond Croissants, Croissant recipe