Description
Homemade almond croissants that combine flaky pastry and rich almond filling for an indulgent treat.
Ingredients
Scale
- Almond Syrup:
- 1 cup sugar
- 1/3 cup water
- 3 tbsp almond flour
- 1/2 tsp almond essence
- Almond Cream:
- 1 1/4 cups almond flour
- 1 tbsp all-purpose flour
- 3/4 cup butter, room temperature
- 1 cup powdered sugar, sifted
- 1/4 cup eggs (about 1 large egg)
- 1/2 tsp vanilla extract (optional)
- Croissants:
- 4 stale or day-old croissants
- Toppings:
- 2 1/4 cups sliced or slivered almonds (toasted)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Prepare Almond Syrup: Combine sugar, water, and almond flour in a pot over medium heat, simmer until sugar dissolves. Cool, strain, stir in almond essence, and set aside.
- Make Almond Cream: Mix almond flour and all-purpose flour in one bowl. Beat room temperature butter until creamy, add powdered sugar and beat until fluffy. Mix in eggs and vanilla, then fold in the flour blend. Refrigerate for at least 2 hours.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Slice Croissants: Cut each croissant in half horizontally and brush with almond syrup.
- Fill and Assemble: Spread almond cream on the bottom half of each croissant, then press the top half back on.
- Top and Bake: Add more almond cream on top, press into sliced almonds, then bake for 15-20 minutes until golden brown.
- Cool and Serve: Cool on a rack for 5 minutes, dust with powdered sugar before serving.
Notes
For the best flavor, ensure you use good quality almond essence and room temperature butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 500
- Sugar: 24g
- Sodium: 100mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg