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.
2 ¼cupsalmondssliced, blanched or roasted
½cuppowdered sugarfor dusting
1cupsugarplus 2 more tablespoons
¼cupwaterplus 1 more tablespoon
2tablespoonsalmond flouror almond meal
1cupalmond flouror almond meal, plus 1 ½ more tablespoons
1tablespoonall-purpose flourplus 1 more teaspoon
½cupunsalted butterat room temperature (4.4 ounces)
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.
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.
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.
The croissants are best the day they are baked, but the can be stored in a covered container for up to 1 day.