Double-Baked Almond Croissants
User Reviews
5
Double-Baked Almond Croissants
Description
This recipe revitalizes day-old croissants by slicing them and layering with a frangipane mixture composed of creamed butter and sugar, eggs, vanilla and almond extracts, and almond flour. Applying simple syrup inside moistens the croissants to complement the rich almond filling. The topping of remaining frangipane with flaked almonds adds extra texture and flavor during baking at 350°F for 25-30 minutes.
The finished croissants showcase a tender, slightly crisp exterior with a deeply flavored almond center. The balance of the sweet syrup and nutty filling softens the croissant naturally while enhancing its layers with almond aroma.
They make an appealing breakfast pastry or afternoon snack pairing well with coffee or tea. The simplicity of the ingredients and method allow for a sophisticated and elegant dessert presentation.
Ingredients
Simple Syrup:
- ¼ C granulated sugar
- ¼ C water
Frangipane:
- 4 croissants day-old
- 3 tablespoon butter softened, salted
- ½ C granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 C almond flour
Garnish:
- ¼ C almonds flaked
- powdered sugar
Instructions
Make the syrup:
- In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Remove from heat.
Make the frangipane:
- In a medium bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, vanilla, almond extract and stir to combine.
- Next, add in the almond flour and use a spatula to incorporate the mixture.
Assemble:
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Slice the croissants in half lengthwise (not cutting it completely through).
- Brush the sugar syrup on the insides of each croissant.
- Divide the frangipane filling into 4 and place about ¼ of the mixture on one half of the croissant. (Leave about 2 tablespoon of the filling for brushing on the tops).
- Place the top back on.
- With the remaining frangipane, smear about ½ tablespoon onto the tops of the croissants.
- Sprinkle the top with flaked almonds.
- Bake in the oven for 25-30 minutes until the filling is baked through. (Place a piece of foil to cover at around 15 minutes if the tops are browning too quickly).
- Remove from oven. Let cool.
- Dust with powdered sugar and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 374mg | 16% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
