How to Make Almond Croissants

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Give plain croissants an indulgent twist by reinventing them into fuss-free French almond croissants. Guaranteed to please all palates and preferences, these almond croissants are twice-baked until golden -- made moist with a sweet brandy syrup, generously filled with a rich frangipane cream, topped with slivered almonds and dusted in light shower of confectioner's sugar. By following these easy steps, you can create the classic French patisserie-style croissant aux amandes at home.

Homemade almond croissants are a delicious treat.
Homemade almond croissants are a delicious treat. (Image: Thalia Ho)

Ingredients: For the Croissants

  • 1 batch master croissant dough (alternatively, you can use 6 store-bought plain croissants)
  • 1/2 cup slivered almonds
  • Confectioner's sugar, for final dusting

Ingredients: For the Frangipane Cream Filling

  • 2 cups almond meal
  • 1 cup sugar
  • 3/4 cup + 2 tablespoons butter, room temperature
  • Pinch of sea salt
  • 1 teaspoon almond essence
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons whole milk

Ingredients: For the Brandy Syrup

  • 1/2 cup sugar
  • 1/3 cup water
  • 2 tablespoons brandy

Step 1: Baking the Croissants

Bake the plain croissants as directed in the master recipe.

Start with your plain croissants.
Start with your plain croissants. (Image: Thalia Ho)

Tip

    • Alternatively, you can use store-bought croissants.

Step 2: Splitting the Croissants

When the croissants are cool, split each one in half.

Cut the croissants evenly through the center.
Cut the croissants evenly through the center. (Image: Thalia Ho)

Step 3: Preparing the Frangipane Cream

In the bowl of a stand mixer fitted with the paddle attachment, or with electric handheld beaters, beat the butter on medium speed until creamy. Add the almond meal and sugar, and mix to incorporate. Add the salt, almond essence, vanilla extract and eggs, and mix until incorporated. Finally, add in the milk, processing the mixture until light and fluffy. Set this aside, ready for assembly.

Beat the butter until creamy.
Beat the butter until creamy. (Image: Thalia Ho)

Step 4: Making the Brandy Syrup

Combine the sugar and water in a small saucepan set over medium heat, stirring until the sugar dissolves. Add the brandy, and then remove the pan from the heat.

Dissolve the sugar over medium heat.
Dissolve the sugar over medium heat. (Image: Thalia Ho)

Step 5: Moistening the Croissants

Moisten both cut sides of the croissants with the brandy syrup.

Use a brush to coat the croissants with the brandy syrup.
Use a brush to coat the croissants with the brandy syrup. (Image: Thalia Ho)

Step 6: Spreading the Frangipane Cream

Generously spread the bottom half of each moistened croissant with three-quarters of the frangipane cream.

Spread the frangipane cream on the bottom halves.
Spread the frangipane cream on the bottom halves. (Image: Thalia Ho)

Step 7: Topping the Croissants

Replace the top halves of the croissants, and then spread the remaining quarter of frangipane cream on top.

Top off the croissants with the remaining frangipane cream.
Top off the croissants with the remaining frangipane cream. (Image: Thalia Ho)

Step 8: Adding Slivered Almonds

Sprinkle each croissant with slivered almonds, and then arrange them on a parchment-lined baking tray.

Add slivered almonds.
Add slivered almonds. (Image: Thalia Ho)

Step 9: Finishing the Croissants

Bake the croissants in a 350 F / 170 C preheated oven until crispy and hot throughout and the frangipane cream is beginning to turn golden -- roughly 15 to 20 minutes.

Bake the croissants until golden.
Bake the croissants until golden. (Image: Thalia Ho)

Step 10: Serving the Croissants

Serve the almond croissants warm on the day they are made, lightly dusting them with confectioner's sugar.

Dust the croissants with confectioner's sugar and serve warm.
Dust the croissants with confectioner's sugar and serve warm. (Image: Thalia Ho)
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