Description

A French pastry classic, this Almond Croissant recipe is simple and delicious, a perfect breakfast or brunch pastry!

Ingredients

Scale

6 croissants

For the Almond Pastry Cream:

1 1/2 cup (165 g) almond flour
11 Tbsp. (155 g) unsalted butter
3/4 cups (150 g) white sugar
3 large eggs (150 g)
1 tsp. vanilla or almond extract (optional)

For the Syrup:

1/2 cup water
1/4 cup sugar
1/4 cup dark rum (optional)

Toppings:

Sliced Almonds
Powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375˚F and line a baking sheet with parchment paper. Place an oven rack in the center of the oven.

For the Simple Syrup:

In a small saucepan, heat the water and sugar until the water is simmering and the sugar has dissolved. Set it aside to cool.

For the Almond Pastry Cream:

In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.

Add in the almond flour and beat until it’s completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture.

Store the almond pastry cream in the refrigerator in an airtight container. It will keep for up to a week before using.

Baking the Almond Croissants:

Slice each croissant in half and place them on the parchment lined baking sheet. Use a pastry brush to spread simple syrup over the inside of both the top and bottom.

Spread 2-3 tablespoons of the almond pastry cream over the bottom half. Set the top on it, then brush it again with the simple syrup. Sprinkle sliced almonds over the top of each croissant.

Bake them for 15 minutes, or until the tops are toasted. Remove them from the oven and allow them to cool slightly. They are delicious as they are, but can be dusted with powdered sugar before serving.