French Almond Croissants Bakery Style Recipe

I absolutely adore this recipe because it transforms day-old croissants into a delicious almond-filled delight that feels like you’re indulging in a gourmet pastry from a Parisian bakery. Plus, with the rich almond flavor and satisfying crunch from the sliced almonds, it’s the perfect treat to impress friends at brunch or to savor on a cozy morning with a cup of coffee!

Creating these French Almond Croissants at home, with ingredients such as stale croissants, almond flour, and almond extract, brings a bakery-level treat into my kitchen. I love how the simple syrup makes the croissant so moist and how the sliced almonds give it such a wonderful crunch.

A dusting of powdered sugar tops it all off. My only complaint is that these are too delicious to only have sometimes!

Ingredients

• Almond Flour: High in protein, low in carbs, adds nutty flavor.
• Granulated Sugar: Sweetens, provides energy, enhances flavor.
• Unsalted Butter: Adds richness, creamy texture, enhances flavor.
• Sliced Almonds: Adds crunch, healthy fats, provides protein.
• Almond Extract: Boosts almond flavor, intense aroma, aromatic.
• Simple Syrup: Moistens croissant, adds sweetness, glaze finish.
• Powdered Sugar: Lightly sweetens, decorative touch, final dusting.

Ingredient Quantities

• 4 large croissants, preferably day-old
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (100g) almond flour
• 1/4 cup (25g) all-purpose flour
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 1/4 cup (30g) sliced almonds
• 1/2 cup (120ml) simple syrup (1/4 cup water and 1/4 cup sugar, boiled and cooled)
• Powdered sugar, for dusting

Instructions

1. Set your oven to 350°F (175°C) to preheat. Prepare a baking sheet by lining it with parchment paper.

2. In a medium bowl, beat the soft butter with the granulated sugar until creamy.

3. Combine butter, sugar, and baking powder in a bowl. Beat until light and fluffy. Add almond flour, all-purpose flour, eggs, almond extract, and salt. Mix until smooth and well combined to form the almond cream.

4. Cut the croissants in half from top to bottom and place the bottom halves on the prepared baking sheet.

5. Generously moisten the cut sides of each croissant half with simple syrup.

6. Apply a good amount of almond cream to the bottom half of each croissant.

7. Reattach the croissant tops and slather on some more almond cream.

8. Distribute the sliced almonds evenly over the croissants, which are topped with almond cream.

9. Place in the oven that has been preheated to 350 degrees Fahrenheit. Bake for 15 to 20 minutes, or until almond cream appears set and the tops of whatever you are baking are golden brown.

10. Take the dish out of the oven, allow it to cool a little, and then before serving, give it a light coating of powdered sugar.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium mixing bowl
5. Electric mixer or whisk
6. Measuring cups and spoons
7. Spoon or spatula
8. Knife
9. Pastry brush
10. Cooling rack
11. Sifter or fine-mesh strainer (for dusting powdered sugar)

FAQ

• Q: Can I use fresh croissants for this recipe?Use croissants that are at least a day old, since they hold up better to the syrup and filling, but fresh can work if necessary.
• Q: Are there substitutes for almond flour?You can use finely ground blanched almonds instead of almond flour, if you have none. Do not opt for all-purpose flour, as it will alter not only the taste but also the texture.
• Q: Can I make the almond filling in advance?A: Sure, you can make the almond filling a day ahead. Keep it in the fridge, and let it warm up to room temperature before you use it.
• Q: How do I store leftover almond croissants?A: Keep them in a sealed container at room temperature for no more than 2 days; keep them in the fridge for a longer shelf life. Reheat before serving for optimal texture.
• Q: Can I freeze almond croissants?A: Yes, they can be frozen post-baking. They should be allowed to cool completely, wrapped individually, and then placed in the freezer. When reheating from frozen, use a 350°F (180°C) oven for about 10 minutes.
• Q: Is there a non-alcoholic alternative to almond extract?You can use almond flavoring or essence, but their flavor might be less intense. If you’re concerned, check the label to see if there’s alcohol in the flavoring.
• Q: Can I make this recipe gluten-free?A: To make it gluten-free, you must have gluten-free croissants and then swap the all-purpose flour in this recipe with a gluten-free flour blend.

Substitutions and Variations

Four large croissants, ideally made from scratch.
For a dairy-free alternative, use 1/2 cup (115g) of coconut oil instead of unsalted butter.
Coconut sugar or honey can replace 1 cup (200g) of granulated sugar for a different flavor profile.
1 cup (100g) of almond flour can be replaced by hazelnut flour in equal amounts for a unique taste.
1 teaspoon almond extract can be replaced with vanilla extract for a subtler flavor.
1/4 cup (30g) sliced almonds may be traded for walnuts or pecans, chopped, to alter the dish.

Pro Tips

1. Use Day-Old Croissants For the best texture, use croissants that are slightly stale. This helps them absorb the simple syrup and almond cream without becoming too soggy.

2. Layering the Almond Cream Be generous with the almond cream on both the bottom and top halves of the croissants. This ensures a rich almond flavor and helps the sliced almonds adhere better.

3. Simple Syrup Application Use a pastry brush to evenly moisten the cut sides of the croissants with simple syrup. This not only adds sweetness but also keeps the croissants moist during baking.

4. Almonds as a Topping Lightly toast the sliced almonds before topping the croissants. This enhances their flavor and adds a delightful crunch once baked.

5. Baking Time and Temperature Keep an eye on the croissants as they bake. If they start browning too quickly, cover them loosely with aluminum foil to prevent burning while allowing the almond cream to set properly.