Easy Almond Croissants (VIDEO)
User Reviews
5
Easy Almond Croissants (VIDEO)
Description
The recipe for Easy Almond Croissants calls for day-old croissants to be sliced and lightly soaked with a syrup made from water, rum (or vanilla extract as an alternative), and granulated sugar. This moistens the croissants enough to absorb flavor while preventing sogginess. The almond cream filling is prepared from almond meal combined with sugar, salt, softened butter, and eggs beaten to a thick, frosting-like consistency.
The croissants are halved and spread generously with almond cream on the bottom halves before being topped with their original tops, then baked until the exterior turns golden and the almond cream bakes into a tender filling. Sliced almonds are added on top for texture and finish. This recipe transforms slightly stale croissants into a dessert with a moist, rich almond flavor and flaky exterior.
Using day-old croissants helps ensure the filling absorbs the syrup properly without the pastry falling apart, resulting in a balanced texture between crispness and tenderness. Alternative flavoring options include substituting rum with vanilla extract.
Ingredients
- 8 Croissant day-old, medium to large
- 1 cup water
- 1/4 cup rum or substitute with 1 tsp vanilla extract, golden
- 2 Tbsp granulated sugar
- 1 cup almond meal or almond flour
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 2 egg room temperature, large
- 8 Tbsp butter unsalted, softened
- 1/4 cup almonds sliced
- confectioners sugar to dust
Instructions
To Make the Soaking Syrup:
- 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.
How to Make Almond Cream Filling**
- 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 Assemble Easy Almond Croissants:
- 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.
Notes
- Allow croissants to rest uncovered at room temperature overnight to achieve a slightly dry, day-old texture needed for soaking.
User Reviews
Overall Rating
5
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