Almond croissants are the ultimate sweet breakfast for lazy days. Ready in no time, they come out fresh from the oven directly to your table.
I hope you all had a great weekend. In France, it was a weekend full of celebrations with the tradition of galette des rois (Kings Cake). To make the festivities last a little bit longer, let’s start the week with some delicious half-homemade almond croissants. As for the galette, they involve puff pastry and almond filling, although they are way easier and quicker to prepare.
I’m sure you have had almond croissants before. We find them in bakeries, either plain (i.e. with almond filling) or with chocolate (i.e. with almond and chocolate). One thing you might not be aware of however, is that almond croissants are actually one-day old croissants. Because they are not fresh from the oven, they lost their crispness, hence bakeries can’t sell them anymore. Croissants are then sliced horizontally, garnished with almond filling and baked a second time. A new croissant version is now born.
Of course, you could prepare your own almond croissants from scratch, starting by making the puff pastry for your croissants. I am telling you right away, this is not what I am suggesting with my recipe today. The reason is simple: making croissants is such a long, demanding, technical and tiring process that it is not worth your effort to use them for almond croissants. You want to use them fresh and crispy.
So if you are looking for a croissant recipe, this is not what you are going to find here. If you happen to have leftovers however, you might find my recipe useful. Let’s call it cheat-recipe or simply almond croissants – the easy way. This is also how French people do most of the time: they first go to the bakery to purchase croissants, and the following day they prepare almond croissants for breakfast.
Other French baking recipes you might enjoy for breakfast:
- French Brioche à Tête
- Easy French Pains aux Raisins
- Chocolate Chip Vanilla Custard Brioche (Brioches suisses)
- French Petits Choux “Chouquettes”
Really, you don’t have much to do. The almond filling is ready in no time with the bare minimum of effort (all you have to do is whisking, basically). Garnish the croissants, brush with the syrup with a few slivered almonds, and bake until the filling is set. The result is immediate and the entire house smells beautifully!
- 8 one-day-old croissants
- 7 Tablespoons (100g) butter, softened at room temperature
- ½ cup (100g) sugar
- 2 large eggs
- 1 cup (100g) almond flour
- 1 teaspoon vanilla extract
- 3 Tablespoons hot water
- 2 Tablespoons sugar
- 1 teaspoon rum (optional)
- 1-2 Tablespoon(s) slivered almonds
- Powdered sugar
- In a medium-sized bowl, beat the softened butter with sugar. Add the eggs, one at a time, whisking vigorously until pale and fluffy. Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine.
- Refrigerate for 30 minutes. The mixture must be creamy but not too soft or liquid.
- Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
- In a small saucepan, combine water, sugar and rum. Bring to a simmer for a minute and stir until the sugar dissolves. Remove from heat and let cool to room temperature.
- Slice each croissant horizontally like you would for a sandwich and arrange on a baking dish, cut side up. Spread about 2 tablespoons of almond filling on the bottom half of each croissant. Place the top halves, brush with the syrup and sprinkle with slivered almonds.
- Bake on the center rack for about 15 to 18 minutes, or until golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving.
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