Almond Croissant
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 6 servings
- Ingredients
- 6
About this dish
Croissants split, filled with almond cream, spread with a little more on top, and pressed with sliced almonds return to the oven for a second bake.
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Slightly stale croissants work well: French bakeries first made these to rescue day-old stock. Paris bakeries now make them on purpose with freshly baked croissants too. As they bake, the cream melts into a moist, marzipan-like filling, the almonds turn golden and crisp, and the bottoms go a little sticky.
Ingredients
Instructions
- 1
Soften 80g butter until it gives under a finger, not melted.
Slice 6 croissants deeply through the middle with a serrated knife, keeping the hinge intact if possible, and brush away loose crumbs so the filling spreads evenly.
- 2
Beat the softened butter with 80g sugar for about 2 minutes, until paler and creamy.
Scrape the bowl once or twice; reducing the gritty sugar texture now helps the eggs blend without splitting the cream.
- 3
Add the 2 eggs one at a time, mixing fully after each addition.
Fold in 100g almond flour until no dry pockets remain and the frangipane is thick enough to hold soft ridges from a spoon.
- 4
Spread 1 to 2 tablespoons of almond cream inside each croissant, then close it gently.
Keep the edges thinner than the center so the filling sets inside instead of leaking heavily during baking.
- 5
Spread a thin layer of the remaining almond cream over the tops and press on 50g sliced almonds.
The cream should act like glue; press lightly but firmly so the almonds do not fall off as they toast.
- 6
Bake in a 180 degree Celsius preheated oven for about 15 minutes.
Remove when the almonds are golden, the tops feel set, and the base is slightly sticky from caramelized cream; cool briefly before serving.
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