A flaky croissant filled with almond cream and baked until crisp. It's an irresistible French pastry and a way to use stale croissants. It takes 5 minutes to assemble and makes a fantastic, quick and sweet breakfast or addition to a brunch table.
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French breakfast pastry
Meet a very easy, sweet recipe with almond cream filling. They're the breakfast upgrade you didn't know you needed.
They're like the cool cousin of the classic pastry but a bit fancier, more flavorful, and much tastier with the gooey sweet almond filling. If you like a sweet breakfast, this is your jam.
And it's an idea you can apply to make a plain almond Danish braid if you're out of strawberries.
I find them perfect for spring celebrations (like Easter Brunch or Mother's Day breakfast), but why stop there? They would also be amazing on a chilly afternoon with a cup of coffee or tea.
Ingredient list
- Croissants: the flaky French ones are the best option.
- Almond flour: make your own by processing whole almonds until finely ground. Or buy almond flour online or at the grocery store.
- Unsalted butter.
- Egg white.
- White, granulated sugar.
- Vanilla and almond extracts.
- Powdered sugar.
- Almonds: they're used for the topping. Sliced almonds are traditional, but slivered almonds work just as well.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Simple syrup: some people like brushing the top half with it before spreading the almond mixture. Sometimes, adding some rum for a more sophisticated flavor. I find it extremely sweet, but that's just me.
- Use a different nut, like pistachio or walnut, instead of the almonds when you make the cream filling. And change the name to walnut croissants or pistachio croissants.
- Chocolate: drizzle chocolate ganache on top after you bake it. Make sure it has cooled down completely, or it will melt.
- Citrus: add some orange or lemon zest to the almond filling.
- Spiced: add ground cinnamon or cardamom to the filling.
Steps to make almond croissants
- Base croissant: start with large plain croissants as the foundation. You can use store-bought or make them from scratch if you're up for a baking challenge.
- Almond filling: it can be made ahead and kept refrigerated for a few weeks or frozen for two months.
- Topping: a thin layer of frangipane is spread on the top halves, and slivered or sliced almonds are sprinkled on top of the croissant sandwich. This adds a crunchy texture and enhances the almond flavor.
Cut and fill
Slice the croissants horizontally to create an opening. Generously spread almond filling on the bottom half of each croissant, ensuring an even distribution.
Baking
The croissant will be crisp and the almond filling is gooey and delicious. Follow the recommended baking time and oven temperature.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Prevent soggy pastries: heat the finished pastry enough to be crisp. Half-baked croissants will not regain their crispiness as they should.
Storage
Remember to cool the croissants completely before storing them to prevent condensation, which can lead to sogginess.
- Room temperature (short term): if you plan to consume them within 1-2 days, store in an airtight container or sealed bag to preserve their texture and flavor.
- Refrigeration (extended storage): for up to a week, refrigerate the croissants. Wrap them individually or place them in a sealed container to prevent them from absorbing odors from the fridge. Before serving, bring them back to room temperature or warm slightly in the oven to restore their flakiness.
- Freezing (extended storage): to store almond croissants for up to a month, cover each one tightly with plastic wrap or aluminum foil, and place them in a freezer bag. Thaw frozen croissants in the refrigerator overnight or at room temperature unwrapped, and then reheat them in the oven for a few minutes to restore their crispiness.
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Almond Croissants (flaky French pastry)
Ingredients
- 6 croissants, from the store or bakery
- ⅓ cup sliced or slivered almonds
- 2 tablespoons powdered sugar, to sprinkle on top before serving
For the almond cream (frangipane):
- ½ cup almond flour
- ⅓ cup white granulated sugar
- ¼ cup unsalted butter, at room temperature
- 1 egg white, at room temperature
- 1 teaspoons all-purpose flour
- ⅛ teaspoon almond extract
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (170°C).
- Have ready baking sheet. You can line it with parchment paper for easier clean-up.
- Cut 6 croissants in half. Spread a thick layer of frangipane on one half, covering the whole surface. Close with the other half.
- Spread a thin layer of almond cream on top and cover with ⅓ cup sliced or slivered almonds, pressing lightly to adhere.
- Bake for 10-15 minutes, until they turn slightly golden. Be careful not to burn them!
- Let it cool until barely warm on a wire rack, sprinkle with powdered sugar and enjoy them warm (but not hot).
- Store covered in plastic wrap or an airtight container at room temperature for 1-2 days, 1 week in the fridge or a month in the freezer. Warm briefly in a medium oven before eating to crip them up again.
For the almond frangipane filling:
- Combine ½ cup almond flour and 2 tablespoons powdered sugar in a medium bowl.
- Add ¼ cup unsalted butter, softened and 1 egg white and whisk energetically until well integrated and creamy.
- Add 1 teaspoons all-purpose flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla extract and mix just until combined well.
- Transfer to an airtight container or bowl tightly covered with plastic wrap. Keep refrigerated for a few weeks or frozen for up to a month.
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