📝 About This Recipe
Born from the French tradition of 'recycling' day-old pastries, the Almond Croissant is a masterpiece of textures, featuring a shattering, buttery exterior and a luscious, soft frangipane heart. Each pastry is soaked in a delicate vanilla-rum syrup before being filled with rich almond cream and topped with toasted flaked almonds. This recipe elevates the humble croissant into a decadent, bakery-style treat that is both nutty and deeply aromatic.
🥗 Ingredients
The Pastry Base
- 6 pieces Day-old Croissants (Large, high-quality butter croissants; stale works best)
Vanilla-Rum Soaking Syrup
- 1/2 cup Water
- 1/4 cup Granulated Sugar
- 1 tablespoon Dark Rum (Optional; can substitute with orange juice)
- 1 teaspoon Vanilla Bean Paste (Or pure vanilla extract)
Almond Frangipane Filling
- 1/2 cup Unsalted Butter (Softened to room temperature)
- 1/2 cup Granulated Sugar
- 1 cup Almond Flour (Super-fine blanched almond flour)
- 1 large Egg (At room temperature)
- 1/2 teaspoon Almond Extract (For that classic bakery aroma)
- 1/4 teaspoon Salt (Fine sea salt)
- 1 tablespoon All-purpose Flour (Helps stabilize the cream)
Topping & Garnish
- 1/2 cup Sliced Almonds (Raw, blanched flaked almonds)
- 2 tablespoons Powdered Sugar (For dusting after baking)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line a large 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, sugar, and rum. Bring to a gentle simmer until the sugar is fully dissolved. Remove from heat, stir in the vanilla bean paste, and set aside to cool slightly.
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3
Make the frangipane: In a medium mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 2-3 minutes.
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4
Add the almond flour, salt, and all-purpose flour to the butter mixture. Stir until well combined.
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5
Whisk in the egg and almond extract. Beat the mixture until it is smooth and creamy. If the mixture feels too soft, chill it in the fridge for 10 minutes to firm up.
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6
Using a serrated knife, slice each croissant horizontally, but do not cut all the way through—leave a 'hinge' on one side so it opens like a book.
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7
Generously brush the inside and the top of each croissant with the vanilla-rum syrup. The croissant should be damp but not dripping wet; this moisture prevents it from burning during the second bake.
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8
Spread approximately 1.5 to 2 tablespoons of the almond frangipane inside each croissant, smoothing it out to the edges.
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9
Close the croissants and spread a thinner layer (about 1 tablespoon) of frangipane across the top. This acts as the 'glue' for the 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 15-18 minutes. Look for the frangipane to set and turn golden brown, and the sliced almonds to become toasted.
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12
Remove from the oven and let them cool on a wire rack for at least 10 minutes. This allows the internal almond cream to set into its custardy texture.
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13
Once cooled slightly, dust generously with powdered sugar through a fine-mesh sieve before serving.
💡 Chef's Tips
Always use stale croissants; fresh ones are too soft and will turn soggy when the syrup and cream are added. Don't skip the rum or vanilla in the syrup, as this provides the depth of flavor that mimics high-end French patisseries. 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. Be careful not to over-bake; the almond cream should be set like a soft custard, not dry and cakey. Store leftovers in an airtight container for 2 days and reheat in a 300°F oven for 5 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm with a dark-roast Café au Lait for the quintessential Parisian breakfast. Pair with a side of fresh raspberries or a tart berry compote to cut through the rich almond sweetness. Enjoy as a decadent brunch item alongside a glass of chilled Champagne or Prosecco. Accompany with a dollop of crème fraîche for an extra touch of tangy creaminess.