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Almond Croissants

Crisp, flaky, buttery almond croissants that are absolutely delicious and a cinch to make!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch
Cuisine French
Servings 8 Croissants

Equipment

  • Pastry brush
  • Piping bag or a spoon
  • Baking trays

Ingredients
  

  • 8 Croissants
  • Flaked Almonds
  • Icing Sugar

Almond Syrup

  • 100 g caster sugar 1/2 cup
  • 125 ml water 1/2 cup
  • 1 tsp vanilla extract
  • 1 tsp almond extract (1/2 tsp almond paste)

Almond Croissant Filling

  • 115 g softened butter 1/2 cup
  • 100 g caster sugar 1/2 cup
  • 1 egg
  • 1 tsp vanilla paste or extract
  • 2 tsp almond extract (1 tsp almond paste)
  • 1/4 tsp salt
  • 100 g ground almonds / almond meal 1 cup
  • 25 g plain flour 2 tbsp

Instructions
 

Almond Syrup

  • Make the syrup by boiling together the sugar and water in a saucepan until, all the sugar completely dissolves
  • Then take off the heat and add in vanilla extract and almond paste and stir

Almond Croissant Filling

  • Whisk together the soften butter and sugar till light and fluffy
  • Crack in the egg and combine
  • Before adding the vanilla, almond paste or extract, ground almonds, salt and flour and mix to fully combine
    (Place into a piping bag if using one)

Making the Almond Croissants

  • Preheat an oven at (180°C / 360°F / gas mark 4)
  • Slice open the croissants and place onto a lined baking tray
  • Brush the cut sides of the croissants generously with the syrup
  • Pipe or spread the almond filling into the croissants and place on the croissant tops
  • Coat the top of the croissants with the almond syrup using a pastry brush
  • Pipe on some more almond filling and press on lots of flaked almonds and bake for 12 - 15 minutes until the croissants are golden brown
  • Once baked, sift on some icing sugar and enjoy!

Notes

  • Any left over syrup is great in an iced coffee!
  • Use parchment paper - to line the trays, this will make clean-up easier and ensure that croissants won't stick
  • Store the almond croissants - in a airtight container or plastic bag and store at room temperature, they should last for about 3 days
  • If you don’t have stale croissants - simply slice them open and place them cut side up to dry out for 15 minutes
  • If you don't like that strong almond flavour - simply add less almond extract / paste, or you could even leave it out!
Keyword Croissants, Pastry