Description
These Almond Croissants are a delightful twist on the classic French pastry, featuring a rich almond cream filling and a crisp, buttery exterior. Using day-old croissants soaked with a sweet syrup ensures a perfect balance of moistness and texture, topped with toasted sliced almonds for an irresistible crunch. Ideal for a luxurious breakfast or a special treat with coffee.
Ingredients
Scale
Croissants and Syrup
- 6 large day-old croissants
- 1/2 cup water
- 1/4 cup granulated sugar (for syrup)
Almond Cream Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup finely ground almond flour
- 2 large eggs
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour
Finishing Touches
- 1 large egg (for egg wash)
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Sugar Syrup: In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar. Heat gently over medium heat until the sugar dissolves completely. Remove from heat and set aside to cool. This syrup will moisten the croissants.
- Make Almond Cream: In a mixing bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until smooth and fluffy. Beat in 2 eggs one at a time, then add 1 teaspoon almond extract, 1 cup finely ground almond flour, and 1 tablespoon all-purpose flour. Mix thoroughly until a thick, creamy almond paste forms.
- Prepare Croissants: Slice each day-old croissant horizontally, slicing almost through but keeping the halves attached. Generously brush the interiors with the cooled sugar syrup to add sweetness and moisture.
- Fill Croissants: Spread a few tablespoons of almond cream inside each croissant. Close the croissants gently, then spread a thin layer of almond cream over the top surface.
- Add Toppings: Sprinkle 1/2 cup sliced almonds evenly over the tops. Beat the remaining egg and lightly brush it over the croissant tops to help the almonds stick and create a shiny finish.
- Bake: Place the filled croissants on the prepared baking sheet. Bake for 15 to 18 minutes in the preheated oven until the croissants are golden brown and crisp on the outside.
- Cool and Serve: Remove from oven and allow to cool slightly. Dust with powdered sugar before serving to enhance sweetness and presentation.
Notes
- Using day-old croissants helps them retain shape and absorb the syrup without becoming too soggy.
- For a traditional French flavor, add 1 tablespoon of rum to the sugar syrup before heating.
- Ensure almond flour is finely ground for a smoother almond cream texture.
