Almond croissants are an easy to make version of the classic french pastry, croissants aux amandes. This quick almond croissant recipe uses day old store bought croissants, filled with a homemade almond pastry cream, topped with a sweet almond syrup. Skip the fancy french bakery and make these buttery almond filled croissants for the perfect breakfast or brunch treat.
Why Should You Make This Recipe
I love a wonderfully easy breakfast recipe that comes together in a few easy steps. My Cherry Turnovers, Bread Pudding with Vanilla Sauce and Cinnamon Rolls with Heavy Cream are just a few I love making when I want an extra special breakfast treat. This almond croissant recipe is no exception. Here are a couple reasons I know you’ll reach for this easy almond butter croissant recipe over and over again.
- Easy to make, bake and eat: These deliciously sweet and buttery almond croissants are made with day old store bought croissants. All you have to do is mix up some almond filling or frangipane, assemble and bake.
- You love french pastries. Skip Starbucks, Trader Joe’s and the cute little french bakery and make your own the next time you need a freshly baked, almond filled croissant.
Ingredients
These easy croissants with frangipane require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Croissants and Almond Filling
Gather store bought croissants, almond flour, all purpose flour, salt, granulated sugar, unsalted butter, eggs and almond extract.
Rum Syrup
Gather water, sugar, vanilla extract, rum extract or rum and sliced almonds.
Substitutions
This almond croissants recipe is as easy to make as it is delicious. Here are my recommended substitutions if you need them.
- Croissants: The fastest and easiest way to make frangipane croissants is to use store bought and already made croissants. Day old croissants are best for this recipe. If you don’t have croissants another buttery bread such as brioche bread or challah bread sliced into thin sandwich slices can work too.
- Almond Flour: Blanched almond flour or almond meal works well.
- Eggs: Bread pudding needs eggs. Therefore, this ingredient can not be substituted for this bread pudding with sauce recipe.
- Butter: Feel free to use salted butter if needed. Just omit the added salt. For the richest flavor, use a European style butter such as Kerry Gold.
- Granulated Sugar: This recipe calls for granulated sugar. Light brown sugar works well as a substitute. Maple sugar is a wonderful refined sugar free alternative.
- Almond Extract: This gives a lovely flavor boost to the almond filling. Omit if needed or substitute with vanilla extract.
Variations
- Mini Almond Croissants: Prepare the recipe as written for the almond filling and syrup. Prepare the mini croissants the same way as the regular croissants. Bake the mini almond filled croissants for at 350 f (177 C) about 14 minutes.
- Puff Pastry Almond Croissants: Instead of pre-made croissants, use puff pastry sheets. Unfold a puff pastry sheet. Divide the puff pastry sheet along the folded lines to make 3 rectangles. Slice each rectangle into two triangles, from the upper right to the lower left corners of the rectangle. Spread the almond paste filling across the surface of each rectangle. Roll the rectangle into a croissant shape similarly to the way you would roll a crescent roll. Brush the tops with an egg wash instead of the syrup. Top with a bit more almond paste and sliced almonds. Bake at 400 F for 15 minutes.
- Pistachio Paste: Rather than use almond flour to make the frangipane, use raw pistachios. Replace the almond flour with 1 cup of pistachio flour.
How To Make
Learn how to make almond croissants in a few easy steps.
- Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water and sugar to a simmer over medium heat until the sugar dissolves. This takes about 5 - 6 minutes. Remove the pan from the heat, stir in the rum extract and vanilla extract until well combined. Pour the syrup into a heat safe bowl or cup to cool to room temperature.
- Make the almond filling for croissants. In the bowl of a stand mixer fitted with whisk attachment mix the almond flour, flour, salt and sugar until well combined. On medium speed whisk in the butter, eggs, almond extract for 2 - 3 minutes or until light and fluffy.
- Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper. Slice the day old croissants in half lengthwise. Brush the inside of each piece of croissants with the cooled syrup.
- Spread 2 tablespoons of the almond paste filling across the bottom piece of the croissants. Place the top half of each croissant on top of the almond filling. Brush the tops of the assembled croissants with more syrup.Spread one tablespoon of almond filling on top of each croissant and top with sliced almonds.
5. Bake the french bakery style almond croissants for 15 -18 minutes or until the almond filling is set and golden brown. Cool the almond filled croissants on the baking sheet for 3 - 4 minutes. Dust with powdered sugar and serve.
How To Store and Make Ahead
- Store: Transfer any leftover almond croissants in an airtight container in the at room temperature the day they are made or fridge for up to 2 days. These croissants are best enjoyed the same day they are made.
- Make Ahead: Prepare the simple syrup and store in the fridge for up to one week. Prepare the almond frangipane or almond filling and store in the fridge for up to one week. The almond filling can also be stored in the freezer for up to three months. Make sure to thaw the filling to room temperature before using.
M’s Expert Tips
- Use day old croissants: Fresh bread always tastes amazing, but for this croissant recipe, it’s best to use 1 - 3 day old bread. Older bread cuts better and has a sturdier surface for the filling. Don’t worry about the baked almond croissants being dry, the simple syrup returns moisture baked into the croissants.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly and easily resulting in a smoother almond paste filling.
- Resist the urge to overfill the croissants. Spread about 2 tablespoons of almond filling inside the croissants and no more than 1 tablespoon on top.
- Serve with a dusting of powdered sugar. A light dusting of powdered sugar really makes these bakery style croissants look even more bakery worthy.
FAQs
I love enjoying almond croissants warm after they have finished baking. Feel free to enjoy them cold from the fridge or at room temperature as well.
Almond filling or frangipane is a simple creamy filling made from ground almonds, eggs, butter, sugar and almond extract.
As of this recipe posting, both stores do sale their own versions of almond croissants. However, this recipe for almond croissants is far better than anything you can buy at the store and are almost as quick and easy to make.
Other Easy Breakfast Recipes
If you try this Almond Croissants Recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Almond Croissants Recipe
Equipment
- 1 sauce pan
- 1 pastry brush optional
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium cookie scoop (2 tablespoons) optional
- 1 knife
- 2 large baking sheets
- 2 sheets parchment paper
Ingredients
Rum Syrup
- 1 cup (240 ml) water
- ¼ cup (50 g) granulated sugar
- 4 tablespoons (60 ml) rum or 1 teaspoon rum extract
- 1 teaspoon vanilla exttract
Croissants and Almond Filling
- 1 cup almond flour
- 2 tablespoons (15 g) all purpose flour
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- ½ teaspoon almond extract
- 2 eggs, room temperature
- 8 day old croissants
- ¼ cup sliced almonds for topping optional
- ¼ cup (30 g) powdered sugar for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Line 1 - 2 baking sheets with parchment paper.
- Make the simple syrup. Pour the water and sugar into a saucepan. Bring the water, sugar and rum to a simmer over medium heat until the sugar dissolves and the alcohol burns off. This takes about 5 - 6 minutes. (If you are using rum extract, stir this in at the same time as the vanilla extract). Remove the pan from the heat, stir in the rum extract (if using) and vanilla extract until well combined. Pour the syrup into a heat safe bowl or cup to cool to room temperature.1 cup (240 ml) water, ¼ cup (50 g) granulated sugar, 4 tablespoons (60 ml) rum, 1 teaspoon vanilla exttract
- Make the almond filling for croissants. In the bowl of a stand mixer fitted with whisk attachment mix the almond flour, flour, salt and sugar until well combined. On medium speed whisk in the butter, eggs, almond extract for 2 - 3 minutes or until light and fluffy.1 cup almond flour, 2 tablespoons (15 g) all purpose flour, ½ teaspoon salt, ½ cup (100 g) granulated sugar, ½ cup (113 g) unsalted butter, room temperature, ½ teaspoon almond extract, 2 eggs, room temperature
- Slice the day old croissants in half lengthwise. Brush the inside of each piece of croissants with the cooled syrup.8 day old croissants
- Spread 2 tablespoons of the almond paste filling across the bottom piece of the croissants. Place the top half of each croissant on top of the almond filling. Brush the tops of the assembled croissants with more syrup. Spread one tablespoon of almond filling on top of each croissant and top with sliced almonds.¼ cup sliced almonds for topping
- Bake the french bakery style almond croissants for 15 -18 minutes or until the almond filling is set and golden brown. Cool the almond filled croissants on the baking sheet for 3 - 4 minutes. Dust with powdered sugar and serve.
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