Description
You can totally make bakery-style almond croissants in just 25 minutes! This easy, cheat’s version uses store-bought croissants and a few baking cupboard staples to make the French pastry classic with minimal effort.
Remember, if you’re looking for US measurements, just use the ‘Units’ section below and click on ‘US’.
Ingredients
For the vanilla syrup –
- 1/2 cup caster sugar (or use regular white sugar)
- 1/2 cup water
- 2 teaspoons vanilla extract
For the almond frangipane –
- 60g almond flour
- 2 tablespoons caster sugar (or use white sugar)
- 1/2 teaspoon salt
- 60g butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
For the croissants –
- 6 croissants
- 1/2 cup flaked almonds
- 1/2 cup icing sugar
Instructions
- Make the vanilla syrup. Start by heating your oven to 180C/350F fan and line two oven trays with baking paper. Add 1/2 cup sugar, 1/2 cup of water and 2 teaspoons of vanilla extract into a small pot over low heat. Stir until the sugar dissolves, then remove from the heat and set aside.
- Make the almond frangipane. Add the 2 tablespoons of sugar, ½ teaspoon of salt and 60g of softened butter to a bowl. Using a spatula, beat the butter, sugar and salt until pale and fluffy. Add the egg, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract and 60g of almond flour and mix again until a thick paste forms.
- Form the almond croissants. Slice your almond croissants in half, lengthways. Carefully dunk the cut sides of the croissants into the vanilla syrup, then place them on the prepared baking trays with the cut sides facing up. Smooth a good tablespoon of the almond frangipane onto the bottom half of each croissant, then place the top side on top. Using a pastry brush (or a spoon), brush the tops of the croissants with the vanilla syrup. Smooth another tablespoon of the almond frangipane down the middle of the croissants. Scatter the flaked almonds over the exposed frangipane.
- Bake the almond croissants. Transfer the trays to the oven and bake for 15 minutes, until the croissants are crispy, and the almonds are looking golden brown. Finish with a dusting of icing sugar (use a sieve or strainer to do this) and serve while warm, crispy and gooey.
Notes
STORAGE INSTRUCTIONS: The croissants will keep well for 3 days in an airtight container at room temperature. Just give them a quick blast in the microwave, or pop them in the oven at 180C/350F fan for 8 minutes to freshen up.
FREEZING INSTRUCTIONS: Let them cool completely, then transfer to zip-lock bags and pop them into the freezer. They’ll be fine for at least 3 months, and all you have to do is heat them from frozen for 10 minutes at 180C/350F fan.
VARIATIONS: Turn them into chocolate almond croissants by adding a couple of squares of your favorite chocolate on top of the almond frangipane inside the croissant before baking them. To mix things up, add 1/4 cup of desiccated coconut to the almond frangipane when you add the almond flour.
INGREDIENT NOTES: If you can’t find almond extract, just use more vanilla extract in its place. To soften your butter quickly, just pop it in the microwave at 10-second intervals. You want it to be soft and easily spreadable, but not melted.
- Prep Time: 10
- Cook Time: 15
- Category: baking
- Method: oven
- Cuisine: french
Nutrition
- Serving Size: 1 croissant
- Calories: 661
- Sugar: 40.2g
- Sodium: 681.4mg
- Fat: 35.4g
- Saturated Fat: 13.1g
- Unsaturated Fat: 17.8g
- Trans Fat: 0g
- Carbohydrates: 66.1g
- Fiber: 4.8g
- Protein: 13.3g
- Cholesterol: 121.7mg
Keywords: almond croissants