Have some leftover store bought croissants? Why not take a trip to the bakery at home with almond croissants! These deliciously sweet breakfast treats are so simple to make without the hours of work.
Ingredients & Equipment Needed For This Recipe
Ingredients:
Almond Cream:
- Unsalted Butter– Needs to be at room temperature
- Granulated Sugar
- Almond Meal– For a deeper almond flavor, toast the meal for about 15 minutes at 325° F and use when cool.
- Egg– Again, room temperature is best so that it mixes well with the butter and sugar.
- Heavy Cream– This just brings everything together, but can use a milk alternative as well.
Simple Syrup:
- Water
- Granulated Sugar
Equipment:
- Set of Measuring Cups and Spoons or Digital Kitchen Scale if using Metric
- Mixing Bowl
- Small Pot
- Brush or Spoon
- Whisk
- Bread Knife
- Baking Sheet
- Parchment Paper or Silicon Mat
How To Make Almond Croissants
Step One:
Gather together all ingredients needed for this recipe.
Step Two:
Cream butter and sugar together well with a whisk.
Step Three:
Add egg and mix well.
Step Four:
Add almond meal.
Step Five:
Add heavy cream.
Step Six:
Place plastic wrap over top and let chill in the fridge for at least 30 minutes.
Step Seven:
While the almond cream is chilling, make the simple syrup by bringing the sugar and water to a boil for 1 minute.
Step Eight:
Cut croissant in half and brush or spoon the cooled simple syrup onto each half.
Step Nine:
Spoon almond cream onto the bottom half and place the top on top. Let chill in the freezer for 3o minutes.
Step Ten:
Bake at 350° F (180° C) for 15-20 mins.
Step Eleven:
Let cool for 10 minutes and dust with powdered sugar before enjoying!
My Kinda Professional Tips for Almond Croissants
- Let the croissants dry out a little bit before making these. 2-3 days should do it! The simple syrup is meant to rehydrate the pastry. You can use fresh ones but those are better to eat alone IMO.
- This recipe can be easily doubled or tripled for a larger batch size.
- Almond cream can be kept for up to two weeks in an airtight container in the fridge. Pre-made almond croissants can be stored in a zip lock bag in the freezer for up to one month.*See notes in recipe on how to bake.
Almond Criossants
Equipment
- Set of Measuring Cups and Spoons OR Digital Kitchen Scale if using metric
- Medium Mixing Bowl
- Whisk
- Small Pot
- Brush or Spoon
- Bread Knife
- Baking Sheet
- Parchment Paper
Ingredients
Almond Cream
- 1/2 Cup Unsalted Butter, room temperature (113 g)
- 1/2 Cup Almond Meal (50 g)
- 1 each Egg
- 1/4 Cup Granulated Sugar (50 g)
- 1 Tbl Heavy Cream (15 ml)
Simple Syrup
- 1/4 Cup Granulated Sugar (50 g)
- 1/2 Cup Water (118 ml)
Instructions
- Gather together all ingredients needed for this recipe.
- Cream butter and sugar.
- Add almond meal.
- Add egg and mix well.
- Add heavy cream.
- Place plastic wrap over top and let chill in the fridge for at least 30 minutes.
- While the almond cream is chilling, make the simple syrup by bringing the sugar and water to a boil for 1 minute.
- Cut the croissants in half and brush or spoon the cooled simple syrup onto each half.
- Spoon about 2 Tbl almond cream onto the bottom half and place the top on top. Let chill in the freezer for 30 minutes.
- Bake at 350° F for 20-25 mins, until the cream is fully cooked and the croissant is a golden brown.
- Dust with powdered sugar before enjoying!
Notes
Did You Make This Recipe?
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