Almond croissants are the king of all croissants, but they are so expensive!
I’m going to show you how to make your regular croissants taste like they came out right away Parisian bakery!
Flaky and buttery croissants filled with a Sweet and sticky frangipaneTop it with a crunchy and pulpy addition and finish with Grated almonds and a dusting of confectioners’ sugar. I can’t think of anything better to drink with a cup of coffee in the morning.
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I love making them for breakfast or weekend brunch.
I like to use nice big croissants, but you can replace them with smaller croissants if you prefer. If using smaller croissants, the filling and coating should be enough for 6-8.
📋 What do we need?
📺 Watch how it is prepared
Full recipe with detailed steps on the recipe card at the end of this post.
👩🍳Professional tip This recipe is perfect for croissants that are a little stale. Simply dunk them in the sugar/water glaze for a few more seconds and it will totally revive these croissants to taste fluffy and fresh!
Finish with a good dusting of confectioners’ sugar before serving.
They can be served immediately, or at an air-conditioned temperature. They also reheat really well, so they’re great to make!
The filling will be lovely and enough when the croissants come out of the oven. If you prefer it to be a little drier, just add less frangipane to the inside of the croissant and more on top of the croissant.
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Easy recipe for almond croissants
How to turn regular croissants into almond croissants
Instructions
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Preheat the oven to 175c/350f fan.
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Make a slit, lengthwise, in each of the croissants along the outside.
4 big store bought croissants – or fresh ones
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Prepare the glaze first. Place the glaze ingredients in a small pan and bring to a boil. Simmer for a minute or two until the sugar melts, turn off the heat and allow to cool slightly.
120 ml (half a cup) of water, 1 tablespoon fine golden sugar, 1 teaspoon vanilla extract
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Now prepare the frangipane. Place the ground almonds, butter and sugar in a bowl and beat together with a wooden spoon.
90 grams (¾ cup) ground almonds, 60 grams (4 tablespoons) soft (but not melted) unsalted butter, 100 grams (½ cup) fine golden sugar
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Add in the salt, egg and almond extract and mix until combined.
1 pinch of salt, 1 small egg, ½ teaspoon of almond extract
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Carefully dip (but do not soak!) each of the croissants in the glaze and let the excess drip off. It will be very watery, but don’t worry, this glaze is only there to add a little moisture to the croissants and to make the outside a little crispier when cooked.
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Place the croissants on a baking tray. Take a tablespoon and a half teaspoon of the frangipane mixture inside the croissants.
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Spread the rest of the frangipane on top of the croissants.
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Sprinkle the chopped almonds on top and put the croissants in the oven for 12-14 minutes – until the top is golden and crispy (the inside should be hot, but it won’t crumble – it will be like cream paste).
4 tablespoons of flaked almonds
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Remove from the oven and allow to cool slightly, then sprinkle with confectioners’ sugar and serve.
1 tablespoon of confectioners’ sugar
✎ Notes
A note about eggs:
Once cooked, the frangipane in the middle of the croissants will be warm and soft.
The egg may not be cooked all the way through, so if you can’t eat a raw egg, then I recommend cooking longer, until the croissant filling is hot in the middle.
This may take an additional 5-10 minutes, and you will need to cover the croissants for the last part of cooking, so that the croissants do not overcook on the outside.
Can I get ahead of them?
Yes. Prepare the croissants and cook them according to the recipe. Then cool, cover and refrigerate for up to two days. Reheat in the oven, uncovered, for an hour 175c/350f fan for 6-8 minutes, until hot throughout.
Substitution of ingredients
- Replace the ground almonds with ground pistachios or cashews
- Replace 30 grams (¼ cup) of the ground almonds with 4 tablespoons of desiccated coconut
How to increase and decrease this recipe
This recipe is hard to scale down, as it only uses one small egg. However, you can store the cooked croissants, covered, in the fridge for up to 2 days, so hopefully 4 will be eaten!
You can double or triple the recipe, keeping the same ratio of ingredients. Be careful not to overload the baking pan when cooking in the oven. They should still take the same amount of time to cook.
The nutritional information is per serving of croissant (based on each store-bought croissant approximately 240 calories).
diet
Calories: 660KKLCarbohydrates: 63Gprotein: 13GFat: 41GSaturated fat: 16GPolyunsaturated fat: 3GUnsaturated fat: 10Gtrans fat: 1GCholesterol: 111mgsodium: 248mgpotassium: 162mgfiber: 5GSugar: 38Gvitamin: 858IUVitamin C: 0.1mgcalcium: 106mgiron: 3mg
This recipe was first published in April 2017. Updated in October 2022 with some recipe changes, additional tips, some blog maintenance and a recipe video.
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