The most incredible almond croissant recipe, just like you would find at a French bakery. Flaky golden croissants are filled and topped with almond cream and sliced almonds. A delicious morning pastry to go with your favorite beverage.
Hello! You have just stumbled upon one of my all-time favorite recipes, flaky, nutty, creamy almond croissants. These beautiful crescents are first made with lots of TLC to create all of the incredible laminated layers and then filled with the most luscious almond cream.
Indeed, they are undeniable my culinary kryptonite. So where do all the poor croissant orphans go when no one wants them? Not to fear, they get a makeover and become even more awesome as tasty almond croissants!
My favorite version of almond croissants is from Bouchon Bakery, the artisanal boulangerie created by the culinary mastermind Thomas Keller. He doesn’t just fill the inside with a smidge of almond paste, no way!
Chef Keller creates a rich nutty almond cream that he generously supplies inside each croissant. Then if that wasn’t enough, he pipes the tops of each sweet butter pastry with more cream, oh yeah! Sliced almonds decorated the tops and baked until a crispy light golden brown, and the cream warm and custardy. It’s so amazing and addicting!
Knowing that I have an obsession for pastries, my thoughtful Aunt Lynette brought me a whole box of almond croissants from Bouchon Bakery in Las Vegas during their first visit to see baby James. She certainly knows how to make a hungry mama happy!
I was so excited to make this at home but also nervous that I might not be able to pull it off. When the Bouchon Bakery cookbook was published, I ordered one as soon as I could. I’ve been dying to replicate this almond croissant recipe, and I was ready to give it a go! I have to say, with just a few tiny tweaks it was so good, especially fresh out of the oven when still warm, oozy and crisp!
Busy Mom Alert! I must admit something; I didn’t have the chance to make the croissants from scratch. My local bakery sold some gorgeous butter croissants, and I let them sit for a day in the pastry box. I didn’t cover the croissants in an airtight plastic bag or container because that will give the pastries more of a chewy texture instead of dry on the surface.
It’s all about the almond cream filling! It’s a mixture of almond flour or meal, all-purpose flour, sugar, butter and eggs, that simple. The combination will rock your taste buds, especially since it’s piped in between each croissant like a sandwich, and then again on top and sprinkled with sliced almonds for more flavor and crunch.
Make sure not to forget to make the almond syrup, it adds a little bit of moisture and sweetness to each bite, so don’t be shy when you’re adding it on. I decided to add just a little bit of almond extract to the syrup because I enjoy a good distinctive almond flavor and didn’t think the soaking of the almond meal alone would give it enough oomph.
When the timer went off, and I opened the oven door for the first time, I was in amazement. I couldn’t believe how gorgeous and fragrant the almond croissants appeared, I was in heaven! I couldn’t wait to dig in, but I had just enough restraint to let them cool, top them with some powdered sugar and take a quick picture.
Oh my, you have to eat them warm from the oven! I even let my son James who is 9 months old have his first croissant experience, he smiled with each bite, and I loved seeing the crumbles all over his face and hands.
You will never go back to regular croissants again after you make this almond croissant recipe, trust me. Almond croissant, you are my food soulmate!
Are you looking for more scrumptious pastries to make at home? Try my chocolate profiteroles or luscious dark chocolate salted caramel tart.
Why are day-old croissants used?
Day-old croissants are used because giving the pastries time to be exposed to the air overnight allows them to stale and dry out a bit more. This makes the pastries more stable for cutting, filling, and re-baking the next day for your enjoyment. Avoid covering them in an airtight plastic container, because that will make them less crisp and chewier the next day.
BEST Almond Croissant Recipe
Ingredients
Almond Croissants
- 4 croissants, day old
- 2 ¼ cups almonds, sliced, blanched or roasted
- 2 cups almond cream, cold
- almond syrup
- ½ cup powdered sugar, for dusting
Almond Syrup
- 1 cup sugar, plus 2 more tablespoons
- ¼ cup water, plus 1 more tablespoon
- 2 tablespoons almond flour, or almond meal
- ¼ teaspoon almond extract, optional
Almond Cream
- 1 cup almond flour, or almond meal, plus 1 ½ more tablespoons
- 1 tablespoon all-purpose flour, plus 1 more teaspoon
- ½ cup unsalted butter, at room temperature (4.4 ounces)
- 1 cup powdered sugar, plus 1 ½ more tablespoons
- ¼ cup eggs, plus 2 more teaspoons
Instructions
Almond Syrup
- Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
- Remove from the heat and let steep for 1 hour.
- Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine. Set aside until ready to assemble croissants.
Almond Cream
- Sift the almond flour into a medium bowl. Break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. On medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted.
- Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl.
- Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may settle.
- Add the eggs and mix on low speed until combined and smooth, about 30 seconds. Transfer to a covered container. Press a piece of plastic wrap against the surface to prevent skin from forming. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. The cream can be refrigerated up to 4 days.
Almond Croissants
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Spoon the cooled almond cream into a pastry bag fitted with a ½-inch plain tip or large re-sealable plastic bag with the tip cup off (after filling). Spread the almonds in a shallow bowl.
- Cut the croissants horizontally in half, as if slicing them open to make sandwiches. Brush the cut-side of each one with 1 ½ teaspoon of almond syrup.
- Pipe 2 to 3 tablespoons almond cream onto the bottom half of each croissant, and spread it evenly with a small offset spatula. Place the top halves back on and gently press together.
- Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. If using larger croissants, feel free to add more almond cream into the filling and on top of the croissant.
- Dip the tops of the croissants into the almonds, coating the cream generously, and press down to compact. Arrange the croissants on the prepared sheet pan.
- Bake for 15 to 20 minutes (depending on the size of croissants), until the nuts are golden brown. Don’t worry if some of the almond cream drips on the paper. Set the pan on a rack to cool thoroughly.
Notes
- The croissants are best the day they are baked, but the can be stored in a covered container for up to 1 day.
Tatiana Vinzant says
Hi I’m not sure if you’re still responding to people but what if you don’t have a mixer to mix it in and your doing this all by hand? Also is the almond flour and flour mixture separate when you do the butter part? Also if I did have a stand mixer how would I warm the butter while it was in there? Thank you so much
Jessica Gavin says
HI Tatiana- I haven’t tried making it by hand, but if think if you have the butter at room temperature and softened, it would not be too difficult to mix. For the warming of the butter, just make sure it’s soft but not melted. I usually leave it out on the counter for about an hour for so. You whisk the almond and flour separate from the butter, and then add to the butter mixture later.
Nani says
If you want to expedite the time to make butter soft but not melted, put it still in the wrapper 12 sec In the microwave. Works wonders
Jessica Gavin says
Thanks for the helpful tip Nani! Some brands have shiny metal wrappers, so make sure not to microwave those.
Mona says
These are the best things i have ever eaten, made them for fathers day last year and making them again this weekend for fathers day as requested by 3 generations of men. Have also made them inbetween that time. So so good
Estela says
A few months ago I actually put a request on Facebook for recommendations on bakery around town with croissants filled with almond paste. Not one! I absolutely ? almond croissants but can’t find any around town. I was thrilled to find your recipe and can hardly wait to try it!
Susan says
Hi Estela, Almond Cream-filled Croissants are a big tradition in The Big Easy, better known as New Orleans, LA! A company I worked for would order several dozen of these delicious pastries freshly baked from a New Orleans Bakery, divided up by a dozen in each box, then our courier would arrive at 9:00am to pick up our order and deliver one or two dozen to our best customers in Louisiana, Mississippi and Alabama right before Christmas each year! Everybody loved and appreciated them?
Kathryn Arndt says
Almond croissants are one of my favorites. This was better than any bakery I’ve tried! And amazingly simple too!
Thanks!
Jessica Gavin says
Thank you for your feedback Kathyrn!
Matt says
The taste was great.
I think my store-bought croissants must be way too small, since the listed ingredients made too much syrup and cream.
I’ll halve the recipe next time.
Jessica Gavin says
The croissants I used were pretty large in size. You can use the leftovers to make some more! Never can have too many almond croissants.
Mary says
I made these for Mother’s Day and they were perfectly delicious! We loved them! Thanks for the great recipe!
Janeth says
Hi Jessica,
Thank you for sharing this recipe, I cannot wait to try it. I was reviewing it to make sure I had all the ingredients in my pantry and noticed the measurement for the eggs and said “Huh?” I’m assuming you used eggs from a carton?
Jessica Gavin says
Hi Janeth- You can use eggs from a carton of whish together about 2 eggs and measure out the quantity listed. Great question!
Janeth says
Thank you so much for your reply.. I can’t wait to make these this weekend. ?
Happy Friday!
Sivan says
Hi thank you so much for the recipe. I have a quick question before making. If I buy ready croissants and put the almond cream on top how can I cook it through so it’s safe to eat (raw eggs) without burning the ready baked croissant.
Jessica Gavin says
Yes, I use croissants that have already been baked. Just make sure to follow the temperature recommendation for baking the almond croissants in the recipe.
Cheryl says
The almond syrup was a disaster. One fourth cup water to one cup sugar? It hardened up like cement. I redid it 50/50 like a simple syrup for beverages. They turned out awesome the second time. Yummmmy.
Jessica Gavin says
I appreciate your feedback, Cheryl! How long did you simmer the syrup just to dissolve the sugar?
Cheryl says
Just a few minutes to bring it to a boil, then I let it simmer just a minute or two. I am making them AGAIN tomorrow for our neighborhood Ladies Breakfast Club. Everyone just drools over them! “The Best Thing I Ever Ate” worthy!?
Jessica Gavin says
Thanks for letting me know! Enjoy the croissants 🙂
Sandra says
Question about the eggs in the almond cream, is it raw? I don’t understand about warming the bowl. I have a silver bowl on my stand mixer. You do end up cooking it in the croissant yes? I can’t wait to try!
Jessica Gavin says
hi Sandra- Yes, the almond cream is raw and will bake inside the croissant. As long as the butter is at room temperature, don’t worry about warming. You just don’t want super cold butter that will get lumpy when mixed.
Scott says
Excellent recipe! Have made it many times because everyone in the house begs me to make them. The only change I made is for the syrup. I had the same problem as other people in that the syrup turned into a brick as soon as it cooled. I only heated it until it dissolved but happened each time. Finally I increased the water to about 50/50 and it worked great. Love a recipe I know by heart!!! Keep up the good work!