Almond Croissant is a flaky, buttery croissant which has a warm almond frangipane filling and is topped with flaked almonds and icing sugar. I use store-bought one-day old croissants in this recipe. A delicious freshly baked croissant with a cup of coffee in the morning tastes heavenly, must try recipe!
- 10 bought croissants
- 1/2 cup flaked almonds
- icing sugar, for dusting
- 1/2 cup caster sugar
- 250ml water
- 250g almond meal
- 250g butter
- 250g caster sugar
- 3 eggs
- Line a large baking tray with baking paper. Pre-heat oven at 200C or 180C fan-forced.
- To make the sugar syrup, in a saucepan on medium heat, stir water and sugar together until sugar dissolves. Bring it to a boil and set aside.
- For Frangipane, beat room temperature butter and sugar until light and fluffy, takes about 3-4 minutes.
- Add eggs one at a time, beating after every addition until fully combined.
- Mix almond meal thoroughly and transfer mixture to a piping bag.
- Cut croissants in half horizontally. Brush both sides generously with sugar syrup and put a thick layer of frangipane on bottom side and put the other side on top.
- On the top of croissant, put a seam of frangipane and add flaked almonds to it.
- Transfer croissants to prepared baking tray and bake for 18-20 mins or until the frangipane is set and golden.
- To finish, dust with icing sugar.
Make sure your butter and eggs are at room temperature.
This recipe makes 10 croissants.
You can half it if making less or like me, freeze the frangipane filling in an airtight bag. Take it out a night before you want to bake fresh croissants and thaw overnight in the refrigerator. Croissants taste the best on the day they are baked.
They taste so good paired with a hot beverage like hot chocolate, tea or coffee.
Aa jao bhai garma garm “Almond Croissants” tayyar hain!!