A French pastry classic, this Almond Croissant recipe is simple and delicious, a perfect breakfast or brunch pastry!
- 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)
- Sliced Almonds
- Powdered sugar
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.