Almond Croissants Recipe
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.
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.
Notes
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.
See the Variations section of the blog post to make these almond croissants as mini almond croissants, to make using puff pastry sheets or with pistachio flour.
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