📝 About This Recipe
The almond croissant, or 'croissant aux amandes,' is the crown jewel of French reduction cooking, originally created by Parisian bakers to give day-old pastries a second, more glorious life. Each pastry is deeply soaked in a delicate vanilla-rum syrup, filled with a rich, velvety almond frangipane, and topped with toasted sliced almonds for a satisfying crunch. The result is a decadent, buttery masterpiece with a soft, custard-like interior and a perfectly crisp, golden exterior.
🥗 Ingredients
The Foundation
- 6 pieces Large Butter Croissants (ideally 1-2 days old for best syrup absorption)
Simple Soaking Syrup
- 1/2 cup Water
- 1/4 cup Granulated Sugar
- 1 tablespoon Dark Rum or Amaretto (optional, for depth of flavor)
- 1/2 teaspoon Vanilla Extract
Almond Frangipane Filling
- 1 1/4 cups Almond Flour (super-fine blanched almond flour is best)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 cup Granulated Sugar
- 1 large Egg (at room temperature)
- 1/2 teaspoon Almond Extract (gives that classic bakery aroma)
- 1/4 teaspoon Salt (fine sea salt)
Topping & Garnish
- 1/2 cup Sliced Almonds (raw, skin-on or blanched)
- 2 tablespoons Powdered Sugar (for dusting after baking)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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2
Prepare the soaking syrup: In a small saucepan over medium heat, combine the water and 1/4 cup sugar. Bring to a simmer until the sugar is fully dissolved, then remove from heat and stir in the rum (if using) and vanilla extract. Set aside to cool slightly.
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3
Make the frangipane: In a medium mixing bowl, cream together the softened butter and 1/2 cup sugar using a whisk or electric mixer until pale and fluffy, about 2 minutes.
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4
Add the egg, almond extract, and salt to the butter mixture. Beat until well combined and smooth.
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5
Fold in the almond flour using a spatula until a thick, spreadable paste forms. Ensure there are no dry pockets of flour remaining.
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6
Using a serrated knife, slice the day-old croissants horizontally, but do not cut all the way through; leave them hinged like a book.
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7
Generously brush the inside of each croissant with the soaking syrup. Don't be afraid to be liberal; the syrup prevents the pastry from drying out during the second bake.
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8
Spread about 2 tablespoons of the almond frangipane inside each croissant, smoothing it to the edges.
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9
Close the croissants and spread another tablespoon of frangipane across the top of each. This acts as the 'glue' for the sliced almonds.
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10
Press a handful of sliced almonds into the frangipane on top of each croissant, ensuring they are well-adhered.
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11
Place the prepared croissants on the baking sheet and bake for 18 to 22 minutes, or until the frangipane has puffed up and the almonds are a deep golden brown.
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12
Remove from the oven and allow to cool on the pan for at least 10 minutes. This allows the internal almond cream to set into its signature custard texture.
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13
Once cooled slightly, use a fine-mesh sieve to dust the croissants generously with powdered sugar before serving.
💡 Chef's Tips
Use stale croissants; fresh ones are too soft and will collapse under the weight of the syrup and cream. If your frangipane is too soft, chill it in the fridge for 15 minutes before spreading to prevent it from leaking out too much. For an extra crunch, toast your sliced almonds for 3-4 minutes in the oven before applying them to the top. Don't skip the salt in the frangipane; it balances the sweetness and enhances the nutty almond flavor. If you don't have almond flour, you can pulse blanched almonds in a food processor with a tablespoon of the recipe's sugar until fine.
🍽️ Serving Suggestions
Serve warm alongside a dark roast Café au Lait for the ultimate Parisian breakfast experience. Pair with a side of fresh raspberries or sliced strawberries to cut through the richness of the almond cream. A small glass of cold freshly squeezed orange juice provides a bright citrus contrast. For a brunch spread, serve these as the sweet 'centerpiece' alongside savory quiche or soft scrambled eggs.