Saturday, April 10, 2021

Almond Croissants the Easy Way

Almond Croissants

After discovering how easy it is to make almond brioche, I decided to use the almond cream on some Sam's Club croissants to create some almond croissants. I can't even tell you how amazing these things are. Sweet, buttery, crispy, soft, decadently delicious. The fact that they are so easy makes them dangerous to anyone trying to eat healthy. Just so you know.

Give these a try. If you like almond croissants at all, you'll thank me.

Almond Croissants
--Adapted from Oh Crumb!

  • 5 tablespoons butter
  • 1/3 cup granulated white sugar
  • 1/3 cup packed light brown sugar
  • 3/4 cup almond flour (from blanched almonds)
  • 2 tablespoons all purpose flour
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/4 to 1/2 teaspoon vanilla extract
  • 7 large croissants
  • 1 cup (approx) sliced almonds, toasted
  • powdered sugar
  • Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • In a stand mixer fitted with a whisk attachment, mix the butter with the white sugar and brown sugar until smooth.
  • Add the almond flour and mix until incorporated.
  • Add cornstarch and flour and mix until incorporated.
  • Add egg and almond and vanilla extracts and mix on medium speed until completely incorporated.
  • Slice each croissant in half horizontally.
  • Spread about 1 1/2 to 2 tablespoons of the almond cream onto the bottom half of a croissant, close the croissant, and then spread another 1 1/2 to 2 tablespoons of almond cream all over the top of the croissant. Repeat with remaining croissants.
  • Press about 2 tablespoons of sliced almonds evenly on the top of each croissant and press lightly so almonds stick.
  • Bake at 350 degrees for about 15 minutes, or until almond cream is bubbled is starting to brown along with the sliced almonds.
  • Slide parchment onto a cooling rack and allow to cool for at least 5 minutes before sprinkling with some powdered sugar.
  • Tastes best after cooled to room temperature.
  • Refrigerate any leftover almond cream and seal leftovers in an airtight container or zip top bag.
Makes 7 large croissants

Finished almond cream

No comments:

Post a Comment

Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)