Description
This almond croissant recipe transforms day-old croissants into a bakery-style French pastry filled with rich frangipane (almond cream) and topped with crispy sliced almonds. Lightly soaked in a sweet syrup, these croissants are then baked to golden perfection, resulting in a delightful balance of flaky, buttery layers and sweet, nutty filling. Perfect for a luxurious breakfast or a delightful treat with coffee!
Ingredients
Scale
Ingredients
For the Almond Syrup:
- ½ cup water
- ¼ cup granulated sugar
- ½ teaspoon almond extract
For the Frangipane (Almond Cream):
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Croissants:
- 4 day-old croissants
- ½ cup sliced almonds
- 2 tablespoons powdered sugar (for dusting)
Instructions
Instructions
-
Prepare the Almond Syrup
- In a small saucepan over medium heat, combine water and sugar. Stir until the sugar dissolves completely.
- Remove from heat and stir in almond extract. Let the syrup cool before use.
-
Make the Frangipane (Almond Cream)
- In a mixing bowl, beat butter and sugar until creamy.
- Add eggs one at a time, mixing well.
- Stir in almond flour, vanilla extract, and almond extract until smooth.
-
Prepare the Croissants
- Slice each croissant horizontally, keeping one side attached.
- Brush the inside lightly with almond syrup to moisten them.
-
Fill and Assemble
- Spread frangipane inside each croissant.
- Close them and spread a thin layer of frangipane on top.
- Sprinkle with sliced almonds for crunch.
-
Bake to Perfection
- Preheat oven to 350°F (175°C).
- Arrange croissants on a baking sheet lined with parchment paper.
- Bake for 15-18 minutes, or until golden brown and crisp.
-
Final Touch
- Let the croissants cool slightly.
- Dust with powdered sugar before serving.
Notes
- Use day-old croissants: Fresh croissants are too soft and will become soggy when soaked in syrup.
- Adjust sweetness: Reduce sugar in the almond syrup if you prefer a less sweet version.
- Reheating tip: To reheat, warm croissants in a 300°F (150°C) oven for 5-7 minutes—never microwave them, as it makes them soggy.
- Storage: Keep leftovers in an airtight container for up to 2 days at room temperature, or freeze for up to a month.
- Prep Time: 15
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: French
Keywords: almond croissant, French pastry, bakery recipe, croissant recipe, almond cream, frangipane, homemade pastries, breakfast pastry, flaky croissant, pastry baking