We love almond croissants - crispy croissants from the bakery with a sweet almond filling. We discovered this great recipe for them from Clotilde at Chocolate and Zucchini and they've become a favorite weekend breakfast indulgence. And you don't even have to make your own croissants.
Just split a couple day-old croissants and stuff them with an easy filling of almonds, butter, sugar and eggs and bake. Clotilde soaks hers in a sugar syrup to keep them moist, which is delicious, but we actually prefer the croissants toasted and crispy on top and sweetly soft in the middle. So good!
Almond Croissants
serves two
2 1-day-old croissants
1/4 cup sugar
1/2 cup almond meal
1/2 teaspoon vanilla extract
4 tablespoons butter
1 egg
Powdered sugar
Sliced toasted almonds
Preheat oven to 350ºF and line a baking sheet with parchment. Cut the croissants in half lengthwise, then split them in half like a sandwich. Put sugar, almond meal, vanilla, butter, and egg in a food processor and blend until creamy. Put the filling in the croissants and put the tops back on. Bake for about 18 minutes or until the filling is set and not gooey. Dust liberally with powdered sugar and toasted almonds. Serve warm.
Yummy, sounds delish, will have to try it out next weekend.
view Sarah's profile
Oh, that's just how we used to make them when I worked at a french bakery in high school. I had totally forgotten! I think we actually lightly dipped the tops in thick sugar syrup first, too.. partially to keep them softer and partially to make the almonds stick.
view Married ...with Dinner's profile
Oh my gosh. From-scratch almond croissants are my absolute favorite indulgence, ever. I'd try that recipe in a pinch if if it weren't impossible to find a decent croissant in my neighborhood. like ever.
Despite that, real cultured butter is easy to find, and I've had great luck using it with the Joy of Cooking croissant recipe.
If you have more self control than I and are able to save some to give away, the lucky recipients will fall to their knees in awe of your mad pastry skills.
view splatgirl's profile
I made ten dozen this morning in the cafeteria: they were quite a hit! Photo here. I used plain sliced almonds instead of toasted almonds, which worked out ok: make sure to get toasted almonds, though, if possible.
view Mike D's profile