ALMOND CROISSANTS
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
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.
BEST ALMOND CROISSANT RECIPE
The most incredible almond croissant recipe, just like you would find at a French bakery. Flaky golden croissants are filled and topped with almond cream and sliced almonds. A delicious morning pastry to go with your favorite beverage.
Provided by Jessica Gavin
Categories Dessert
Time 2h20m
Number Of Ingredients 14
Steps:
- Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar.
- Remove from the heat and let steep for 1 hour.
- Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine. Set aside until ready to assemble croissants.
- Sift the almond flour into a medium bowl. Break up any lumps remaining in the sieve and add to the bowl. Add the all-purpose flour and whisk together.
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. On medium-low, warming the bowl as needed, until the butter is the consistency of mayonnaise and holds a peak when the paddle is lifted.
- Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. Scrape down the sides and bottom of the bowl.
- Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Scrape the bottom of the bowl to incorporate any dry ingredients that may settle.
- Add the eggs and mix on low speed until combined and smooth, about 30 seconds. Transfer to a covered container. Press a piece of plastic wrap against the surface to prevent skin from forming. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. The cream can be refrigerated up to 4 days.
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- Spoon the cooled almond cream into a pastry bag fitted with a ½-inch plain tip or large re-sealable plastic bag with the tip cup off (after filling). Spread the almonds in a shallow bowl.
- Cut the croissants horizontally in half, as if slicing them open to make sandwiches. Brush the cut-side of each one with 1 ½ teaspoon of almond syrup.
- Pipe 2 to 3 tablespoons almond cream onto the bottom half of each croissant, and spread it evenly with a small offset spatula. Place the top halves back on and gently press together.
- Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. If using larger croissants, feel free to add more almond cream into the filling and on top of the croissant.
- Dip the tops of the croissants into the almonds, coating the cream generously, and press down to compact. Arrange the croissants on the prepared sheet pan.
- Bake for 15 to 20 minutes (depending on the size of croissants), until the nuts are golden brown. Don't worry if some of the almond cream drips on the paper. Set the pan on a rack to cool thoroughly.
Nutrition Facts : Calories 992 kcal, Carbohydrate 84 g, Protein 26 g, Fat 67 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 318 mg, Fiber 11 g, Sugar 52 g, UnsaturatedFat 16 g, ServingSize 1 serving
ALMOND CROISSANTS
A French pastry classic, this Almond Croissant recipe is simple and delicious, a perfect breakfast or brunch pastry!
Provided by Rebecca Neidhart
Number Of Ingredients 11
Steps:
- For the Almond Pastry Cream:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the soft butter and sugar together until they are well combined and fluffy, about 3-4 minutes.
- Add in the almond flour and beat until it's completely combined. Next, mix in the eggs and almond extract, if using, and beat until it is a cohesive, smooth mixture.
- Store the almond pastry cream in the refrigerator in an airtight container. It will keep for up to a week before using.
ALMOND CROISSANTS RECIPE BY TASTY
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
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
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ALMOND CROISSANTS | FOOD & WINE
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Category CroissantTotal Time 1 hr 35 mins
- Preheat oven to 350°F. Spread 1 cup of the sliced almonds in an even layer on a small rimmed baking sheet. Bake in preheated oven until golden brown, 8 to 10 minutes, stirring halfway through cook time. Let cool to room temperature, about 15 minutes.
- Pulse cooled toasted almonds in a food processor until finely ground, about 12 pulses. Add almond paste and sugar; process until mixture resembles fine meal, about 15 seconds. Add egg, butter, brandy, vanilla, and salt; process until mixture is smooth and creamy, 2 to 3 minutes, stopping occasionally to scrape down sides of bowl. Transfer mixture to an airtight container. Cover and chill until mixture is firm, at least 30 minutes or up to 4 days. (If refrigerating more than 30 minutes, uncover and let stand at room temperature 15 to 30 minutes before using.)
- Preheat oven to 375°F. Spread 2 tablespoons almond paste mixture onto cut side of each croissant bottom. Sandwich with croissant tops. Spread 1 tablespoon almond paste mixture onto top of each assembled croissant. Sprinkle croissants evenly with remaining 1/2 cup sliced almonds (about 1 tablespoon each), pressing gently to adhere.
- Arrange croissants on a large rimmed baking sheet. Bake until sliced almonds on top turn light golden brown, 5 to 8 minutes. Let croissants cool on baking sheet 15 minutes. Garnish with powdered sugar. Almond croissants are best eaten the day they are baked.
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