Easy Almond Croissants French Bakery Style Recipe

I absolutely adore this almond croissant recipe because it combines the flaky, buttery goodness of store-bought croissants with a rich, homemade almond cream that’s ridiculously easy to whip up. Plus, the hint of almond liqueur in the syrup gives it a sophisticated twist that feels like a sweet little indulgence, perfect for treating myself or impressing friends at brunch!

This Easy Almond Croissant recipe brings the French bakery experience to my kitchen. It’s as simple as using store-bought croissants and turning them into something sublime, a pastry filled with all the goodness of almond flour, granulated sugar, butter, and a hint of almond and vanilla extracts.

They’re rich, and delicious doesn’t quite do them justice. The sliced almonds add just the right amount of crunch, and a dusting of confectioners’ sugar completes the experience.

Ingredients

Almond Flour:
Loaded with good fats and protein, almond flour gives the pain au chocolat a nutty taste and a moist texture.

Granulated Sugar:
Provides sweetness, balances tastes, and caramelizes in the oven for a golden finish.

Unsalted Butter:
Delivers abundant, creamy taste and assists in producing a light, flaky, tender pastry.

Eggs:
Add dampness and richness, while assisting in the binding of the almond filling.

Vanilla Extract:
Improves the general flavor expression with comforting, fragrant accents.

Almond Extract:
Almond flavor intensified; depth and aromatic sweetness added to the croissants.

Sliced Almonds:
Offer a crisp consistency and amplify the nutty taste of the croissants.

Ingredient Quantities

• 8 store-bought croissants
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/3 cup sliced almonds
• Confectioners’ sugar for dusting
• 1/2 cup water
• 2 tbsp granulated sugar (for the syrup)
• 1 tbsp rum or almond liqueur (optional)

Instructions

1. Set your oven to 350°F (175°C) to preheat, and get a baking sheet ready by lining it with parchment paper.

2. In a bowl, combine the almond flour, 1/2 cup granulated sugar, and softened butter, and mix until smooth.

3. Add each egg one at a time, ensuring that it is mixed well before adding the next. Once all the eggs are in the bowl, mix in the vanilla and almond extracts.

4. Combine 1/2 cup water, 2 tablespoons granulated sugar, and rum or almond liqueur in a small saucepan to create the syrup. The next steps are straightforward: heat the mixture until the sugar has completely dissolved, and then remove it from the heat and allow it to cool.

5. Cut the croissants in half horizontally without completely separating the two halves.

6. Generously brush the syrup on the insides of the croissants.

7. Inside each croissant, spread around 2 tablespoons of the almond mixture, then reclothe them.

8. Place a slim coating of the almond mix on each croissant, then add a sprinkle of sliced almonds.

9. Position the filled croissants on the baking sheet you’ve prepared and place them in the oven. Let them bake for a quarter of an hour to 20 minutes, watching carefully toward the end. When they’re done, they should be golden, and the topping of sliced almonds and turbinado sugar should be set.

10.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Measuring cups
6. Measuring spoons
7. Hand mixer or whisk
8. Small saucepan
9. Spoon or spatula
10. Brush (for applying syrup)
11. Knife (for cutting croissants)

FAQ

• Q: Can I use homemade croissants instead of store-bought?Homemade croissants are an option, but make them that much more special; they simply require more preparation.
• Q: What can be substituted for almond flour?Almond flour can be used, but it must be ground very finely. Blanched almonds or all-purpose flour can be used, but the flavor will not be as distinct.
• Q: Is there an alternative to rum or almond liqueur in the syrup?Sure, it can be substituted for a teaspoon of almond extract or simply omitted, if you prefer.
• Q: How should the croissants be stored after baking?The almond croissants can be kept at room temperature and stored in an appropriate container for 2 days (certainly no longer!). You could also freeze the croissants if you wish to keep them for a longer period.
• Q: Can I make the almond filling in advance?Q: Can I prepare the almond filling a day ahead? And if so, should I keep it at room temperature or in the refrigerator until it’s time to use it?
• Q: Is there a way to reduce the sugar in this recipe?A: It is possible to lessen the sugar in the filling and syrup a bit, but you’ll be messing with the flavor and feel of the final product since the sugar’s role is a crucial one.

Substitutions and Variations

Buy-your-own croissants: If you desire, make your own croissants to eat and use in Breton dishes.
Almond flour: Substitute hazelnut flour for a nutty, flavorful alternative.
Butter, unsalted: Use coconut oil for a dairy-free version.
Granulated sugar: Exchange with coconut sugar for a fuller, caramel-like flavor.
Vanilla extract can be used as a non-alcoholic substitute for rum or almond liqueur.

Pro Tips

1. Revive Stale Croissants If your croissants aren’t fresh, you can revive them by preheating your oven to 300°F (150°C) and warming them for about 5 minutes before starting the recipe. This will help them regain a bit of their original texture and crispness.

2. Enhanced Flavor For an extra flavor boost, toast the almond flour lightly in a dry skillet over medium heat for a few minutes, stirring frequently, until golden and aromatic. Allow it to cool before mixing in with the other ingredients.

3. Syrup Absorption Ensure the croissants absorb the syrup well by allowing them to sit for a minute or two after brushing with the syrup. This helps to infuse the flavored moisture more deeply into the pastry.

4. Prevent Overbaking Keep a close eye on the croissants during the last 5 minutes of baking to prevent overbaking. If they are browning too quickly, you can loosely cover them with aluminum foil to ensure the interior bakes without burning the almond topping.

5. Serving Tip For a gourmet presentation, dust the croissants with confectioners’ sugar just before serving. This adds a lovely touch and complements the croissants’ sweetness.