Almond Croissant Filling Recipes

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ALMOND CROISSANTS



Almond Croissants image

Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time 1h

Yield 8 croissants

Number Of Ingredients 11

1 cup/96 grams almond flour
1/2 cup/113 grams unsalted butter, at room temperature
1/2 cup/106 grams packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/3 cup/67 grams granulated sugar
2 tablespoons dark rum
8 stale croissants, halved horizontally
1/2 cup/43 grams sliced almonds

Steps:

  • Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
  • Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
  • Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  • Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
  • Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)



Almond Croissants Recipe (French Bakery Style) image

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 30m

Number Of Ingredients 11

8 one-day-old medium/large croissants, left at room temp uncovered overnight
3 Tbsp sliced almonds
Powdered (Confectioner's sugar for dusting)
2 Tbsp sugar
4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)
1 Cup water
1/2 cup granulated sugar
1 cup almond meal/almond flour
1/8 tsp salt
1 stick (8 Tbsp unsalted butter, room temp, sliced)
2 large eggs

Steps:

  • In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
  • If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
  • If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
  • Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
  • After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
  • Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
  • Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
  • Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
  • Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.

ALMOND CROISSANTS RECIPE BY TASTY



Almond Croissants Recipe by Tasty image

Don't be fooled by these fancy almond croissants because they're a cinch to make! Upgrade store-bought croissants with the delicious almond filling and a dusting of powdered sugar. They'll make a sweet ending to your next brunch.

Provided by Betsy Carter

Categories     Bakery Goods

Time 1h

Yield 6 croissants

Number Of Ingredients 11

1 cup almond, sliced, plus more for topping
1 tablespoon all purpose flour
⅓ cup brown sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cubed
1 large egg
2 teaspoons almond extract, divided
½ cup water
½ cup granulated sugar
croissant, 6 day old
¼ cup powdered sugar

Steps:

  • Preheat the oven to 400°F (200°C).
  • Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
  • In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
  • Add the butter to the food processor and continue processing until a smooth paste forms.
  • Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
  • Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
  • Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
  • Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
  • Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
  • Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
  • Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
  • Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 30 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, Sugar 26 grams

ALMOND CROISSANTS



Almond Croissants image

This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110° to 115°)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds

Steps:

  • In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 296 calories, Fat 16g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 278mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

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