almond croissants

These Easy Almond Croissants are the best way to use leftover croissants! Your kitchen will smell like a French bakery!

Easy Almond Croissants (VIDEO)

medium/large croissants (day-old*)

water

golden rum (or substitute vanilla

Tbsp sugar

almond meal/ almond flour

sugar

salt

eggs (room temperature)

Tbsp unsalted butter

almonds

Confectioners sugar (to dust)

In a small saucepan, combine 1 cup water, 1/4 cup rum and 2 Tbsp sugar. Stir and bring to a simmer then remove from heat and cool to room temperature.

To Make the Soaking Syrup:

In a large mixing bowl, combine 1 cup almond meal, 1/2 cup sugar and 1/8 tsp salt. Stir until combined. Add 1/2 cup softened butter and beat with an electric mixer on medium speed until blended.

Add eggs one at a time then increase to medium high speed and beat until thick, fluffy and frosting like in consistency.

How to Make Almond Cream Filling**

Preheat oven to 350˚F and line a cookie sheet with parchment paper or silpat.

Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup. They should be moist but not soaking well. Arrange them on prepared baking sheet. Remove the tops, keeping them paired with their bases.

Spread 2 Tbsp of almond cream over the bottom half of each croissant, cover with the top halves and spread another 1 Tbsp of almond cream over each one. Sprinkle tops with sliced almonds and bake at 350˚F for about 15 - 18 min or until cream is golden. Transfer to wire rack and cool to room temp or until just warm. Just before serving, dust with powdered sugar. These are best served the day they are made.

How to Assemble Easy Almond Croissants:

Almond Croissants Recipe (French Bakery Style)

one-day-old medium/large croissants, left

Tbsp sliced almonds

Powdered (Confectioner's sugar for dusting)

almond meal/almond flour

(8 Tbsp unsalted butter, room temp, sliced)

eggs

In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

How to Make the Syrup:

If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.

If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.

How to Make the Almonds Filling:

Preheat the oven to 350° F . Line a cookie sheet with parchment paper.

After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.

Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.

Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.

Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.

Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

Assembling your French Almond Croissants:

These easy almond croissants taste worthy of a French bakery, but thanks to a store-bought croissants shortcut, you can have buttery, sweet croissants with minimal effort.

Almond Croissants

almond extract

day old croissants

unsalted butter, room temperature

egg, room temperature

almond meal

vanilla extract

Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.

Slice your stale croissants in half lengthwise and place on the baking sheets with the cut sides up

In a microwave safe bowl combine the water and sugar and microwave for 1 minute, stirring the mixture well until the sugar crystals have completely dissolved. If they haven&#8217;t dissolved yet, place back in the microwave for 30 seconds. Stir in the almond extract. Set aside.

In a medium bowl combine the butter, egg, almond meal, granulated sugar, almond extract, vanilla extract and salt. Beat together until smooth.

Use a pastry brush to generously coat the cut sides of the croissants.

Spread about 1 Tablespoon of the almond filling on the bottom halves of each croissant and place the top halves on top to sandwich the croissants back together.

Brush the tops of the croissants with simples syrup and then top each croissant with another heaping Tablespoon of the almond filling, using a spoon or butter knife to spread over the top.

Top each croissant with sliced almonds, pressing the almonds into the topping to make sure they stick.

Bake for 12 to 15 minutes into the preheated oven or until golden brown.

I love your blog so much!! Would you ever consider adding the weighted measurements  to your recipes? I find it so much easier than whipping out my cups etc!

These were super easy and delicious. My whole family loved them.

Made these today and they were delicious!! Looked just like the picture. We’re saving this recipe and are sure to make it for years to come! Thank you for creating/sharing :)

These put the almond croissants from Starbucks to shame! They are quite beginner friendly as well:)

Use my easy croissant dough to make these heavenly almond croissants. Perfect for breakfast or brunch! This recipe will need some advance prep as the dough needs to chill and the croissants need time to rise. Best start a day in advance!

Quick Method Almond croissants

g (⅓ cup) unsalted butter (room temperature)

75 g (⅓ cup) sugar

75 g (½ cup + 2 tbsp) ground almonds

plain flour

250 g (2 cups) strong bread flour

150 g (⅔ cup) cold unsalted butter

120 ml (½ cup) skimmed milk

tbsp sugar

½ tsp yeast

g (scant 1 cup) flaked almonds

150 g (1 ½ cups) icing sugar (sifted)

tbsp milk or water (as needed)

tsp vanilla extract (optional)

Beat the butter and sugar together for several minutes in a stand mixer until white and fluffy.

Stop the mixer and scrape them bottom and sides. Add the egg and whisk until thoroughly combined.

Fold in the ground almonds, flour and almond extract. Transfer to a piping bag and put in the fridge until you are ready to use. The frangipane can be prepared up to a day in advance.

Make the filling (frangipane)

Warm your milk until it is tepid. Add the sugar and yeast and stir to combine. Let it stand until the yeast is frothy and milk has cooled completely.

Put your flour and salt in a food processor fitted with a metal blade. Add the cubed butter and briefly pulse – the butter should be in fairly chunky pieces. You can also do this by hand – use two knives to chop the butter into the flour.

Put the flour/butter in a large bowl and add the milk/yeast mixture. Gently combine using a spoon until the dough just comes together. If the dough is too crumbly add a little water, a few drops at a time.

Turn the dough out of a lightly floured work top and briefly knead/press together to form a square. Wrap in cling film and put in the freezer for 30 minutes or until cold but still pliable.

Lightly dust your worktop and rolling pin with flour. Roll your dough out to a long rectangle.

Fold the top third towards the middle and then the bottom third over the top to form a square.

Flip the dough over so the seams are underneath. Roll it out again repeating steps 5 &amp; 6 three more times. The dough will become more elastic as you are rolling and folding. If the butter becomes too warm, wrap the dough and pop in the freezer to firm it before continuing.

After the final rolling and folding the dough should be a square shape. Wrap it twice with cling film and put in the fridge for a couple of hours or, ideally, overnight.

Take the dough out of the fridge and leave for 10 minutes. Roll the dough out to a long rectangle, roughly three times as long as it is wide and at least 4mm thick. Trim the edges with a pastry scraper.

Cut the dough into triangles about 30cm/12in long and 8cm/3in at the base. Score a small slit in the centre of each triangle base. (See below for how to create croissant twists).

Gently stretch the corners and tip and place about 1 tbsp of frangipane near the base of the triangle. Loosely roll the dough up and gently twist the ends to form a crescent shape. Place, tip side down, on a large tray lined with baking paper. Repeat with the rest of the dough, spacing the croissants slightly apart on the tray.

Place the tray in a large plastic bag and let the croissants rise for 2 hours at room temperature.

Make the Croissant Dough

Preheat the oven to 200C | 400F. Brush the croissants with the egg wash and sprinkle with flaked almonds.

Bake for 15-20 minutes or until the croissants are a nice golden brown. Cool on a wire rack.

Bake!

Put the icing sugar in a bowl and stir in the milk and vanilla until you have a smooth, thick but pourable glaze. Drizzle or pipe the glaze over the croissants and dust with icing sugar before serving.

There will be some inevitable oozing of the frangipane in the oven. Trim any filling that spills out of the croissants (it will puff up) and eat while no-one&#039;s looking!

Glazing

Easy Almond Croissants using store-bought puff pastry. Perfect for Christmas morning breakfast!

Easy Almond Croissants

unsalted butter

almond paste

flour

puffed pastry (you will need 2 sheets)

egg, lightly beaten

Preheat oven to 400F.

Beat together butter, sugar, and almond paste until...

Beat together butter, sugar, and almond paste until combined.

Add 2 eggs, one at a time, reserving...

Add 2 eggs, one at a time, reserving the 3rd egg for the egg wash. Then add the almond extract.

Add flour slowly until just combined.

Cut out a 3 x5 square of puffed...

Cut out a 3 x5 square of puffed pastry. Place 2 tablespoon of almond paste in the center. Take one corner and fold it over the cream, and then take the other corner and fold it over the top.

At this stage, you could cover with plastic...

At this stage, you could cover with plastic wrap and place your tray in the fridge overnight. And then the next morning proceed as follows.

Lightly beat 1 egg, and then with a...

Lightly beat 1 egg, and then with a pastry brush, brush the egg wash over the pastries. Sprinkle with 1 tablespoon of almonds

Place in the oven 20 mins until puffed...

Place in the oven 20 mins until puffed and golden brown.

https://www.youtube.com/watch?v=Up7GqJ_XC8M

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Learn how to make Easy Almond Croissants using store-bought puff pastry. An wonderful Christmas Morning Breakfast Idea!



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RECIPE FOR EASY ALMOND CROISSANTS
Makes 12

Ingredients
¼ cup of unsalted butter
¼ cup powdered sugar
4 oz of almond paste (* see link below for how to make almond paste)
3 eggs, separated
½ teaspoon almond extract
3 tablespoon flour
1 package puffed pastry (you will need 2 sheets)
1 egg, lightly beaten
¾ cup sliced almonds

METHOD:
Preheat oven to 400.

Beat together butter, sugar and almond paste until combined.  

Add 2 eggs, one at a time, reserving the 3 egg for the egg wash.  Then add the almond extract.

Add flour slowly until just combined.

Cut out a 3 x5 square of puffed pastry. Place 2 tablespoon of almond paste in the center.  Take one corner and fold it over the cream, and then take the other corner and fold it over the top.

At this stage you could cover with plastic wrap and place your tray in the fridge overnight. And then the next morning proceed as follows.

Lightly beat 1 egg, and then with a pastry brush, brush the egg wash over the pastries. Sprinkle with 1 tablespoon of almonds

Place in the oven 20 mins until puffed and golden brown.

**HOW TO MAKE YOUR OWN ALMOND PASTE
http://candy.about.com/od/nutcandyrecipes/r/Easy-Almond-Paste.htm

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Beth's Almond Croissant Recipe | ENTERTAINING WITH BETH

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