Description
This Almond Croissants recipe recreates the classic French bakery style treat at home, featuring flaky croissants filled with a luscious almond cream, topped with sliced almonds and a dusting of powdered sugar. Perfectly textured with a rich almond flavor enhanced by rum or vanilla extract, these croissants are ideal for breakfast, brunch, or a delightful dessert.
Ingredients
Scale
For the Soaking Syrup
- 1 cup water
- 1/2 cup granulated sugar
- 4 tbsp rum (optional, highly recommended) or 1 tsp vanilla extract
For the Almond Cream Filling
- 1 cup almond meal/almond flour
- 1/8 tsp salt
- 2 tbsp sugar
- 1 stick (8 tbsp) unsalted butter, room temperature, sliced
- 2 large eggs
For Assembly and Topping
- 8 one-day-old medium/large croissants, left uncovered at room temperature overnight
- 3 tbsp sliced almonds
- Powdered (confectioner’s) sugar for dusting
Instructions
- Prepare the soaking syrup: In a small saucepan, combine 1 cup water and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves completely. Remove from heat and stir in 4 tablespoons rum or 1 teaspoon vanilla extract. Allow the syrup to cool slightly.
- Make the almond cream filling: In a mixing bowl, combine 1 cup almond meal, 1/8 teaspoon salt, and 2 tablespoons sugar. Add the sliced softened butter and mix with your fingers or a mixer until the mixture looks like coarse crumbs. Beat in the 2 large eggs until a smooth paste forms. Set aside.
- Prepare the croissants: Using a sharp knife, slice the croissants horizontally to create a pocket but be careful not to cut all the way through. Brush the interior with the prepared soaking syrup generously to moisten the croissants without soaking them through.
- Fill the croissants: Spoon the almond cream filling evenly inside each croissant pocket, spreading it out gently.
- Top and bake: Place the filled croissants on a baking sheet lined with parchment paper. Sprinkle the sliced almonds on top of each. Bake in a preheated oven at 350°F (175°C) for about 18 minutes or until the almond cream is set and the croissants are golden brown.
- Finishing touches: Remove from the oven and let cool slightly. Dust the tops generously with powdered confectioner’s sugar before serving for an authentic bakery finish.
Notes
- Use one-day-old croissants as fresh ones are too soft and won’t hold the filling well.
- Rum adds a wonderful depth of flavor but can be substituted with vanilla extract for a non-alcoholic version.
- Make sure your butter is at room temperature for easier mixing of the almond cream.
- Do not over-soak the croissants with syrup to avoid sogginess.
- Sliced almonds can be toasted lightly beforehand for extra crunch and flavor, if desired.
- Store leftovers in an airtight container; best eaten within 2 days for optimal freshness.
