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Almond Croissant

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Large croissants
Course: Breakfast, Dessert, Snack
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Simple Syrup
  • 1 cup Water
  • 2 tbsp Sugar
  • 2 tbsp Almond flour/meal
  • 1/2 tsp Vanilla extract/essence
For the Almond Cream Filling
  • 1 cup Almond flour
  • 1 tbsp All purpose flour
  • 1 pinch Salt a big pinch
  • 1/2 cup Unsalted butter (113 gm) softened
  • 1 no Egg large
  • 1/4 tsp Almond essence
  • 1/4 tsp Vanilla extract
Others
  • 4 nos A day or two old croissant or 6-8 medium
  • Silvered almonds for topping
  • Powdered sugar for dusting

Method
 

  1. Boil the ingredients for the simple syrup for 3 - 4 mins and keep aside to cool to room temperature.
  2. In a medium-size mixing bowl, whisk together the almond flour, all-purpose flour, and salt.
  3. Mix in the butter using an electric beater or wooden spoon. Followed by the egg, vanilla extract, and almond essence. Scrape down the bowl using a spatula, beat until everything is well incorporated.
  4. Refrigerate the almond cream for a minimum of 1 hour.
  5. Slice the croissants horizontally in half.
  6. Quickly dip all the slices in the cooled simple syrup, draining away the excess liquid, and place on a baking sheet lined with parchment paper.
  7. Spread approx. 3 tbsp of the almond cream mixture on the bottom half of the croissant and 1 tbsp of the cream on the top of the croissant.
  8. Cover the top with slivered almonds.
  9. Bake in a 325F preheated oven for 16 - 20 mins or until almonds begin to brown on the top. Let cool about 5-10 minutes and then serve.
  10. Dust with powdered sugar before serving.

Notes

  • Almond flour can be made by grinding blanched almonds in a food processor. (I have also used unblanched almonds without any problem but the color will darken a bit.)
  • If you prefer the croissants to be very sweet, you can add up to 1 cup of powdered sugar instead of 3/4 cup.
  • Use a day or 2 old croissants for this recipe.
  • If you have any leftover almond cream filling, it can be stored in the freezer for up to a month.
  • These croissants are best served 10 mins after baking. I like it at room temperature too.
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