An easy recipe for the best Almond Croissant. This recipe uses stale croissants that are filled and topped with almond cream, then sprinkled with almonds and baked. It's so good!
1 or 2 days before: Leave fresh croissants open to the air for 1 or 2 days to make them stale and ready for this recipe. The outside of the croissants should be slightly dry. This will allow them to take on the syrup and still keep shape when baked.
In a saucepan combine 1 cup sugar, 1/2 cup water. Bring to a boil and stirring dissolve the sugar. Remove off the heat, stir in 1 tsp vanilla extract and allow to cool. Set aside.
Tip: this step can be done several days ahead. Just allow to cool and refrigerate in a closed container until needed.
Make the almond cream: (click here to see step by step pictures) in a bowl of a mixer, combine 1/2 cup sugar, 3/4th cup almond flour, 2 Tbsp flour, and 1/2 cup of softened butter. Whip for 2-3 minutes until the mixture is well combined; it will look crumbly. Now add 2 eggs, one at a time, whipping well before adding the next. Set aside.
Tip: this step can be done several days ahead. Once made, refrigerate in a closed container until needed.
Line a large 15"x21" rimmed baking sheet with parchment to prevent sticking when baking.
Preheat oven to 350F with the rack centered.
Add the sliced almonds to a bowl about the width of the croissants. Set aside.
Cut each croissant in half horizontally.
Quickly dip each half on both sides into the syrup ensuring that they're well coated in syrup, but not soggy. Set on the prepared baking sheet, cut side up
Fill with almond cream: Spread about 3 tablespoons of almond cream on the bottom half of the croissant. Cover with the other half. Now spread about 1 tablespoon of the almond cream over the top of the croissant.
Dip the tops of each cream topped croissant into the almond slices, then press and wiggle the croissants to adhere to as many almond slices as possible. Set them back down on the prepared baking sheet, almond slices side up.
Bake in a preheated to 350F oven for about 20 minutes or until the almonds and the croissants are well golden. Then, remove from the oven and allow to cool completely before serving.
Serving suggestion: sprinkle with powdered sugar or drizzle with Nutella.
To drizzle with Nutella, heat the hazelnut spread in the microwave for about 5-7 seconds to warm it just slightly. Then, transfer to a ziplock bag. Snip off the end and drizzle the Nutella on top of each croissant.
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