Dessert French

Croissant aux amandes (almond croissants)

Name: Croissant aux amandes (almond croissants) recipe
Yield: 4
Cuisine: /french
Ingredients: 55g caster sugar; 300g croissant; 35g almond; Pure icing sugar, to dust; 100g unsalted butter, softened; 110g caster sugar; 2 eggs, at room temperature; 135g almond meal

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P66 Croissant aux amandes (almond croissants)

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by Anneka Manning

ANNEKA MANNING, CHEF

Jun 02, 2023

“Perfect for an indulgent breakfast or brunch, this classic recipe is the ultimate way to revive day-old croissants once they’ve lost their hallmark outer crispness.” – Anneka Manning

1/4 cup (55g) caster sugar
4 large (300g) day-old croissants
1/3 cup (35g) flaked natural almonds
Pure icing sugar, to dust

Frangipane

100g unsalted butter, softened
1/2 cup (110g) caster sugar
2 eggs, at room temperature
1 1/3 cups (135g) almond meal

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

For the frangipane, place butter, sugar and 1/2 tsp fine salt in the bowl of a stand mixer fitted with the paddle attachment and beat for 3 minutes or until pale and creamy. Beat in the egg until well combined. Beat in the almond meal until just combined. Cover and set aside until required (see note).
3.

To make the syrup, combine the caster sugar and ⅓ cup water in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil, then remove from the heat.
4.

Cut croissants in half horizontally and brush generously inside and out with the syrup. Place croissant bases on the prepared tray and spread each with about 1/4 cup frangipane. Top with the croissant tops. Evenly spread remaining frangipane over the croissant tops, and sprinkle with the flaked almonds.
5.

Bake for 20 minutes or until heated through and tips of croissants are crisp. Serve warm or at room temperature dusted liberally with icing sugar.

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Recipe Notes

“For extra flavour, spread each croissant base with a tablespoon of marmalade, or jam of your choice, before the frangipane, or sprinkle the frangipane inside each with 15g chopped dark chocolate before covering with the croissant tops.”

The frangipane and syrup can be made up to 2 days ahead. Keep in separate airtight containers in the fridge. Stand the frangipane at room temperature until a spreadable consistency, before using. Use syrup straight from the fridge.