Name: Almond Croissants
Prep time: 15 min
Cook time: 25 min
Ingredients: 125ml/½ cup water; 1 tablespoon caster sugar; 125g unsalted butter, at room temperature (See Recipe Notes); 125g caster sugar; 1 large egg; 125g ground almonds/almond meal; 20g plain/all-purpose flour; ½ teaspoon almond extract; ¼ teaspoon vanilla extract; ¼ teaspoon fine salt; 4 one day old croissants, left uncovered overnight; 4 teaspoons slivered almonds; Sprinkle of icing sugar; Strawberries, raspberries and blueberries

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I’ve been making these Almond Croissants for years now – tweaking the recipe numerous times until I was totally happy. If you love croissants and you love almonds, I feel very confident you with adore these flaky, butter croissants filled and topped with layers of melt in the mouth, soft almondy frangipane and flaked almonds.

**Delicious flaky croissant plus a layer of sweet frangipane**

By using day old shop-bought croissants, this recipe, a mainstay of many French bakeries in France and abroad, are surprisingly quick and easy to make at home. Indeed, I believe the recipe was developed in bakeries as a way to use up and re-sell croissants left unsold from the previous day.

What sort of croissants should you use?

I’m a bit of a croissant snob and only buy them from select tried and tested local bakeries near us. They are so delicious that, more often than not, there are no leftovers! However, we love this recipe so much, that I regularly buy croissants specifically to make it. I’m pleased to say that good quality supermarket croissants work wonderfully well and cost a lot less than those from an artisan bakery! The key is that they are one day old and have been left out, uncovered, overnight before baking.

Why is it important to cook the base first?

Most recipes cook the top and base together. I prefer to start cooking the base and then add the tops after 15 minutes. There is less frangipane on the top of the croissants than in the centre; it therefore cooks more quickly. Cooking the croissants this way ensures everything is cooked at the same time.

How to make Almond Croissants

Collect all your ingredients together:

For the sugar syrup:

125ml/½ cup water
1 tablespoon caster sugar

Frangipane – (NB you will only use half of this. See recipe Notes)

unsalted butter, at room temperature
caster sugar
large egg
ground almonds/almond meal
plain/all-purpose flour
almond extract
vanilla extract
fine salt

Also:

4 one day old croissants, left uncovered overnight
4 teaspoons slivered almonds

To serve:

Sprinkle of icing sugar
Strawberries, raspberries and blueberries

How to make these incredible croissants:

First make the frangipane – you will only use half of the frangipane. Either freeze the remainder for use another time in this or another recipe such as the Rhubarb and Orange Frangipane Galette I posted recently.

Weigh all the ingredients into a bowl and beat with an electric whisk for about 1 minute, or until combined.
Remove half of the frangipane and set this aside for a different purpose. (See Recipe Notes)

NB Ensure the butter is at room temperature and soft enough to beat. (See Recipe Notes)

Make the Almond Croissants:

Make the sugar syrup – use a saucepan big enough so that the croissants can fit in the base.
Put the water and sugar in the saucepan and heat over a moderate heat until the sugar has dissolved. Leave to cool.
Slice the croissants in half horizontally.
Hold the croissants together (as if they hadn’t been cut) and dip the top, bottom and sides in the sugar syrup. The sugar syrup should be all used up and the top and bottom of the croissants, quite wet.
Place the base of the croissants on one baking tray and the tops on another baking tray in the same order.
Divide the frangipane into ⅓ (70g) and ⅔ (150g). Set the ⅓ aside and divide the ⅔ into 4 equal portions.
Spread the cut side of the base of each croissant with one of these 4 portions of frangipane. Bake in the centre of a preheated oven for 15 minutes.
Whilst the bases cook, divide and spread the remaining ⅓ of the frangipane over the tops of the croissants. Scatter over the flaked almonds.
Remove the bases from the oven after 15 minutes and top with the corresponding croissant frangipane top. Put back in the oven for a further 10 – 15 minutes.
Leave to sit for 10 minutes and sieve over icing sugar. Serve! Top tip – they disappear very quickly!

At what temperature should you serve Almond Croissants?

They can be served hot, warm or at room temperature.

What can I serve with the Almond Croissants?

They are delicious served as they are or with some prepared fresh fruit.

What is the best way to store the croissants?

These croissants are best eaten on the day they are cooked. However, any leftovers should be stored covered, in the fridge. Gently warm in the oven before serving.

Can I freeze Almond Croissants?

Ideally freeze these before cooking. Freeze the tops and bottoms separately. When frozen solid, pack them with their corresponding half and store covered in the freezer for up to 3 months. Cook as above allowing an extra minute or 2 when cooking both the base and the tops.

Whilst they are best eaten on the day they are cooked, you can also freeze them, covered, after they have been cooked, for up to 3 months. Defrost and heat in the oven before eating.

Made this recipe?

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