Croissant aux Amandes
Transform your stale croissants into a luxurious French bakery classic with this irresistible recipe for **Croissant aux Amandes** (Almond Croissants). Featuring delicately crisp layers and a creamy almond frangipane filling, these pastries are elevated with a fragrant almond-infused syrup that keeps them moist and decadent. Topped with crunchy sliced almonds and a delicate dusting of powdered sugar, these croissants are baked to golden perfection, making them a delightful centerpiece for brunch, a special breakfast, or an indulgent afternoon treat. With only 30 minutes of prep time, this recipe is the perfect way to revive day-old croissants and experience the elegance of French pâtisserie at home. Keywords: **almond croissants recipe, French breakfast pastry, easy frangipane croissants, homemade almond pastry, baked treats**.
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Recipe Information
Ingredients
- 6 pieces day-old croissants
- 113 grams unsalted butter
- 100 grams granulated sugar
- 2 large eggs
- 150 grams almond flour
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 20 grams all-purpose flour
- 50 grams sliced almonds
- 30 grams powdered sugar
- 120 milliliters water
- 50 grams sugar (for syrup)
- 0.5 teaspoon almond extract (for syrup)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
To make the frangipane, cream together the unsalted butter and granulated sugar in a large mixing bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the almond flour, vanilla extract, almond extract, and all-purpose flour until smooth and set aside.
To prepare the almond syrup, combine water and sugar in a small saucepan over medium heat and stir until the sugar has dissolved. Allow it to come to a boil and then remove from heat. Stir in the almond extract and let it cool slightly.
Slice the day-old croissants in half horizontally, as if you were making a sandwich.
Using a pastry brush, generously soak the interior of each croissant half with the almond syrup.
Spread a generous amount of frangipane onto the bottom half of each croissant, then place the top half over the frangipane.
Spread another thin layer of frangipane over the top of each croissant and sprinkle with sliced almonds.
Place the croissants on the prepared baking sheet and bake in the preheated oven for about 15-20 minutes, or until the frangipane is set and the almonds are lightly golden.
Remove from the oven and allow the croissants to cool on the baking sheet for a few minutes.
Transfer the croissants to a wire rack and dust generously with powdered sugar before serving.
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.7 g | 357% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 395.0 g | 144% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 211.6 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 683 mg | 53% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
