The Ultimate Almond Croissant Recipe

Ingredients

• 1 cup Water (For the simple syrup)
• 1 cup Granulated sugar (For the simple syrup)
• 115 g Unsalted butter (Softened; for the almond filling)
• 115 g Granulated sugar (For the almond filling)
• 115 g Almond flour (For the almond filling)
• 1 Egg (For the almond filling)
• 1 tsp Vanilla extract (For the almond filling)
• 0.25 tsp Almond extract (For the almond filling)
• 0.25 tsp Salt (For the almond filling)
• 4 Stale croissants (Use stale croissants so they hold their shape when sliced and filled; approximately 60 g each)
• Sliced almonds (Optional topping; estimated amount 20 g)
• Powdered sugar (For dusting generously before serving; estimated amount 20 g)

Steps

1. 1

   Combine the water and the simple-syrup sugar in a small saucepan. Set the saucepan over medium heat and bring the mixture to a simmer, stirring until the sugar has dissolved completely.

2. 2

   Remove the syrup from the heat and let it cool to room temperature before using.

3. 3

   Place the softened butter and almond-filling sugar in a mixing bowl. Beat until the mixture is light and fluffy.

4. 4

   Add the egg and stir gently in small circular motions to emulsify it into the butter mixture. Continue until the mixture is smooth and glossy.

5. 5

   Add the vanilla extract, almond extract, and salt. Stir until evenly combined.

6. 6

   Add the almond flour and fold it in until the almond filling is fully incorporated and smooth.

7. 7

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

8. 8

   Slice each croissant in half horizontally, keeping the two halves paired.

9. 9

   Brush both cut sides of each croissant with the cooled simple syrup. Soak the pastry well, but do not drench it.

10. 10

    Spread or pipe a thick layer of almond filling over the cut side of each croissant bottom.

11. 11

    Place the matching croissant tops back onto the filled bottoms.

12. 12

    Spread or pipe another layer of almond filling over the top of each croissant.

13. 13

    If using, sprinkle sliced almonds over the almond filling on top of the croissants.

14. 14

    Arrange the assembled croissants on the prepared baking sheet. Bake for 20–25 minutes, until golden brown, with puffed almond filling that is just beginning to caramelize.

15. 15

    Let the croissants cool slightly for 5–10 minutes. Dust generously with powdered sugar and serve warm.

Notes

The author recommends using stale croissants because fresh croissants can collapse when cut and filled, although freshness is optional. The almond cream is forgiving and can be customized with different sugars, nuts, fruit, or chocolate. The listed simple syrup makes more than the croissants may absorb; brush the pastries generously without drenching them.

Nutrition per serving

• dessert
• pastry
• French
• baked
• vegetarian
• almond
• breakfast
• brunch