Description
Delight in these classic French almond croissants, featuring flaky day-old croissants filled with a luscious almond frangipane, lightly brushed with a sweet sugar syrup, baked to golden perfection, and finished with toasted almonds and a dusting of powdered sugar. Perfect for a luxurious breakfast or indulgent treat.
Ingredients
Scale
Main Ingredients
- 4 large croissants (preferably day-old)
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, divided
- 1/2 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Syrup
- 1/2 cup water
- 2 tablespoons sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Sugar Syrup: In a small saucepan, combine 1/2 cup water and 2 tablespoons sugar. Heat it gently, stirring until the sugar fully dissolves. Remove from heat and allow the syrup to cool completely. This syrup will add sweetness and moisture to the croissants.
- Slice Croissants: Carefully slice each croissant horizontally without cutting all the way through, resembling a sandwich. This creates a pocket for the almond filling while keeping the croissant intact.
- Make Almond Filling (Frangipane): In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand mixer or whisk. Add 1 egg, almond extract, almond flour, all-purpose flour, and salt. Mix until a smooth, thick frangipane forms. This flavorful filling combines richness and a nutty almond taste.
- Brush Croissants with Syrup: Lightly brush the inside of each croissant with the cooled sugar syrup. This step adds moisture and a subtle sweetness that complements the almond filling.
- Fill Croissants: Spread about 2 tablespoons of the almond filling inside each croissant and then close them gently. Spread another tablespoon of almond filling over the tops for extra almond goodness.
- Add Almonds and Egg Wash: Sprinkle the sliced almonds evenly over the top of each filled croissant. Beat the remaining egg and lightly brush the edges of the croissants for a shiny, golden finish after baking.
- Bake Croissants: Arrange the croissants on the lined baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the croissants are golden brown and the filling is set.
- Cool and Finish: Allow the croissants to cool slightly on a wire rack. Just before serving, dust them generously with powdered sugar for a beautiful presentation and added sweetness.
Notes
- Day-old croissants are ideal as they hold their shape better and absorb the syrup more effectively.
- You can use either store-bought or homemade croissants for this recipe.
- For an enhanced almond flavor, consider adding a splash of Amaretto to the sugar syrup.
