Easy French Almond Croissants
Serves 6
10 mins prep
10 mins cook
20 mins total
These almond croissants are buttery, crisp, filled with plenty of rich almond frangipane filling, and topped with lots of sliced almonds. There’s so much almond flavor and they’re made using leftover croissants for an extra easy recipe. The filling tastes like a floral, rich, and gooey almond custard. These croissants will make you feel like you just visited a fancy French bakery! You need less than TWENTY MINUTES and they're the perfect breakfast and brunch treat.
Vanilla Almond Syrup
Almond Frangipane Filling
Assembly
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Vanilla Almond Syrup
In a medium saucepan, combine water, sugar, vanilla, and almond extract. Bring to a simmer and turn off. Stir to dissolve sugar.
⅕ 1 water⅕ 2 granulated sugar⅕ 1 pure vanilla extract⅕ ½ almond extract
Almond Frangipane Filling
In a large bowl (or stand mixer or food processor), combine butter, sugar, eggs, salt, and almond extract. Have the butter very soft to make it easier to blend. Blend with an electric mixer or whisk vigorously with a wire whisk.
⅕ ½ unsalted butter⅕ ½ granulated sugar⅕ 2 large eggs⅕ ¼ sea salt⅕ 1 almond extractAdd almond flour and blend with a mixer or wooden spoon until creamy and mostly smooth.
⅕ 1 almond flourTransfer to a piping bag or a large disposable zippered bag with the end cut off. Or skip this step.
Assembly
Preheat oven to 375°F (190°C). Line a large baking tray with parchment paper.
Cut croissants in half (like for a sandwich). Dip both halves briefly in the syrup and lay out on a tray or baking sheet.
⅕ 6 large croissantsSpread or pipe almond filling onto the bottom halves of the dipped croissants. Distribute evenly and make sure to leave about ¼ cup of filling in the bowl for topping the croissants.
Place the top halves over the almond filled bottoms and spread a thin coating of filling on top of each croissant. Generously sprinkle with sliced almonds and press them in gently so they stick.
⅕ ½ sliced almondsBake the croissants on a parchment lined baking sheet for 10-12 min, or until bottoms and tops are crisp and golden.
Sprinkle baked croissants with powdered sugar and serve while warm or at room temperature.
⅕ 3 powdered sugar
