Low Sodium Croissant aux Amandes
Indulge in a bakery-style treat with these Low Sodium Croissant aux Amandes, a healthier twist on the classic French almond croissant. Crafted with unsalted butter and minimal sodium, this recipe retains all the light, flaky layers and rich almond flavor you love, while being mindful of your dietary needs. The dough is carefully laminated with buttery layers for that signature flaky texture, and each croissant is filled with a smooth almond cream made from almond flour, powdered sugar, and a hint of almond extract. Topped with an irresistible sprinkle of sliced almonds and baked to golden perfection, these croissants are perfect for an elegant breakfast or sophisticated brunch. With simple ingredients and a time-tested technique, this recipe turns your kitchen into a Parisian patisserie—sans the extra salt!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 500 grams All-purpose flour
- 60 grams Granulated sugar
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 2 units Large eggs
- 5 milliliters Vanilla extract
- 100 grams Almond flour
- 80 grams Powdered sugar
- 5 milliliters Almond extract
- 50 grams Sliced almonds
- 1 unit Egg wash (egg + water)
Instructions
Begin by preparing the dough. In a large mixing bowl, combine 500 grams of all-purpose flour, 60 grams of granulated sugar, and 10 grams of instant yeast.
In a small saucepan over medium heat, combine 250 milliliters of whole milk and 50 grams of unsalted butter, heating gently until the butter is just melted. Allow the mixture to cool slightly.
Add the milk mixture, vanilla extract, and 1 egg to the dry ingredients and mix to form a dough.
Knead the dough on a lightly floured surface for about 10 minutes until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 90 minutes, or until doubled in size.
Punch the dough down and roll it out into a large rectangle, about 1 cm thick. Spread 150 grams of unsalted butter over two-thirds of the dough.
Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, creating layers. Turn the dough by 90 degrees and repeat this rolling and folding process three more times. Chill the dough for at least 30 minutes in the refrigerator between each fold.
Preheat your oven to 200°C (400°F).
After chilling the final time, roll the dough into a large rectangle again and cut into 12 triangles. Roll each triangle from the wide end to form a croissant shape.
To prepare the almond filling, combine 100 grams almond flour, 80 grams powdered sugar, 1 egg, and 5 milliliters almond extract in a bowl until smooth.
Slice each formed croissant to open it slightly and fill with a spoonful of the almond mixture. Brush the tops with egg wash.
Sprinkle sliced almonds over each croissant.
Bake in the preheated oven for about 20 minutes or until golden brown and crispy.
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
Calories |
5063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 936 mg | 312% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 572.2 g | 208% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 157.8 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 864 mg | 66% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 1642 mg | 35% | |
*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.
