Almond Croissant

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0:30

Makes 6

Medium

We’ve taken the beloved croissant and created an almond croissant recipe that’s filled with a sweet, sticky frangipane and topped with flaked almonds.

Perfect for special brunches with friends and family or when you’re after a taste of indulgence. You may even wish to bake a batch for Mother’s Day.

This specific recipe uses pre-made and bought croissants. However, you can make your own if you feel comfortable doing so!

Content image
Ingredients image

What you'll need...

  • 6 croissants, 2-3 days old
For the frangipane
  • 125g unsalted butter, at room temperature
  • 125g caster sugar
  • 125g ground almonds
  • 25g plain flour
  • 2 eggs
For the sugar syrup
  • 250g water
  • 200g water

Method

  1. Start by making the frangipane. Beat the butter with caster sugar until light and fluffy. Add the ground almonds and mix before adding the plain flour and mixing again. 

  2. Add the 2 eggs one at a time, mixing well between each addition until the cream is light. 

  3. Place to the side until needed or store in an airtight container in the fridge for up to a week. 

  4. Make the sugar syrup. Add water and sugar in a saucepan over a low heat until the sugar has dissolved. Turn up the heat and boil for 3 minutes. Take off the heat and leave to cool. 

  5. Cut the croissants in half lengthways. Brush the cut sides with the sugar syrup so it soaks into the pastry. 

  1. Spread the inside of one half with the frangipane then sandwich the 2 halves back together. 

  2. Once all croissants are filled, use a palette knife to spread a layer of frangipane over the top of each croissant and sprinkle with flaked almonds. 

  3. Place the croissants on a baking sheet and bake in a preheated oven at 190C for 8-10 minutes until the almonds on top are golden brown. 

  4. Serve and enjoy! 

Shop the tools you will need

Secondary image for Silicone Pastry Brush Main image for Silicone Pastry Brush

£3

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