Almond Croissants

Name: Almond Croissants
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: France
Ingredients: 250 g of flour; 10 g of fresh yeast; 125 ml of milk; 100 g of sugar; 5 g of salt; 200 g of butter; 100 g of almond flour; 1 eggs; A few drops of almond extract; almonds (sliced)

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These homemade croissants are filled with almond cream and sprinkled with sliced almonds. 🥐 The laminated yeast dough requires several folds and chilling rests.

Total time: 48 min
Prep: 30 min
Cook: 18 min
Rest: 2 h
Difficulty: Medium
Per person: €1.25

By the CookinBreak team

Nutrition facts

per serving · estimate

290kcal

Protein6 g8%
Carbs25 g35%
Fat18 g57%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an extra touch of indulgence, you can lightly dust your almond croissants with powdered sugar just before serving. It adds a touch of sweetness and a pretty look to your delicious pastries. Serve them warm with a good coffee for an even more delicious breakfast or snack! 🥐☕️✨

Freezing : Can you freeze this recipe?

Yes

Very well raw (before the final proof) or baked. Raw: up to 1 month, individually wrapped. Baked: up to 2 months, wrapped, thaw and reheat.

Storage : How long does it keep?

Keeps 1 to 2 days at most in an airtight container at room temperature or in the refrigerator; the crispness fades quickly.

Making ahead : Can you make it the day before?

Yes

The croissant dough can be made and left to rise slowly in the refrigerator overnight. The almond cream can also be made ahead and keeps 2-3 days in the fridge.

Reheating : How do you reheat it?

Reheat 5-8 minutes in the oven at 160-170°C to bring back the crispness. Air fryer possible. Microwave not recommended (softens the dough).

Variations

Replace the almond extract with vanilla extract or orange zest.
Use ground hazelnuts instead of almond flour for a different cream.
Add a few chocolate chips to the almond cream.

Mistakes to avoid

Using butter that is too soft: the dough turns greasy and the layers merge. The butter must be cold.
Skipping the folds: they create the layers. Fold in thirds, turn a quarter turn and let the dough rest between each fold.
Taking the croissants out too early: the dough stays raw inside. Bake 15 to 20 minutes, until golden and crispy.

Frequently asked questions

Can you replace fresh yeast with dry yeast?

Yes, use about a third of the weight, so 3 to 4 g of dry yeast for 10 g of fresh yeast. Mix it directly into the flour or dissolve it in the warm milk, following the instructions on the packet.

How do you make a good almond cream?

Mix the almond flour, sugar, egg, softened butter and almond extract until you have a smooth cream. Keep it in the refrigerator while the dough rests: well chilled, it will be easier to spread.

Why fold the dough in thirds?

Folding in thirds, followed by a quarter turn, stacks layers of dough and butter. Repeated twice with a rest in between, it gives a laminated dough that puffs up and turns light when baked.

How do you get nicely golden croissants?

Lightly brush them with milk or beaten egg before baking and sprinkle with sliced almonds. Bake 15 to 20 minutes at 180 °C on a baking sheet lined with parchment paper, until a nice golden color.