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Finished and plated dish: Almond Cream Filled Croissants
Fotografía del plato terminado: Almond Cream Filled Croissants
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Almond Cream Filled Croissants

Por Álvaro (RecetAI)•Actualizada recientemente
France
Dreamy Desserts, Guilt-free Brunch, Oven Baked
TraditionalKid FriendlyVegetarian
  • 4
    servings
  • 756 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Butter croissants (day-old)

    4 units

  • Almond flour (very finely ground almonds)

    100 g

  • Unsalted butter (at room temperature, softened)

    100 g

  • Granulated white sugar

    100 g

  • Free-range eggs (size L, at room temperature)

    2 units

  • Dark rum or Amaretto liqueur

    2 units

  • Pure vanilla extract

    1 unit

  • A pinch of fine sea salt

    1 unit

  • Raw sliced almonds

    50 g

  • Water (for the syrup)

    100 ml

  • White sugar (for the syrup)

    50 g

  • Powdered sugar (for final dusting)

    2 units

Utensils needed

    About this recipe

    Croissants aux Amandes originated in French bakeries (boulangeries) as a brilliant recycling technique to utilize unsold croissants from the previous day.

    A day-old croissant, which has lost its crisp freshness, is the ideal candidate because its slightly dried-out crumb acts as a perfect sponge.

    When lightly soaked in a simple syrup, filled with a luxurious almond cream (frangipane), and subjected to a second baking, it emerges as a completely new beast: a deeply browned, crispy, and caramelized exterior, adorned with toasted sliced almonds, hiding a dense, buttery heart with an intense nutty aroma.

    Instructions

    1
    Step 1

    Step 1

    Prepare the simple syrup. In a small saucepan, heat the 100 ml of water with the 50 g of sugar over medium heat until the sugar dissolves completely and it begins to simmer gently. Remove from heat immediately, add one tablespoon of dark rum (or Amaretto) and let it cool.
    2
    Step 2

    Step 2

    Prepare the almond cream (similar to frangipane). In a medium bowl, beat the softened butter together with the 100 g of granulated sugar until a pale, creamy paste forms. It is essential that the butter is very soft but not melted. Add the two eggs one at a time, beating well and waiting for the first one to integrate before adding the second.
    3
    Step 3

    Step 3

    Add the almond flour, the remaining tablespoon of liqueur, the vanilla, and the pinch of salt to the bowl. Mix gently with a spatula until everything is perfectly combined into a smooth, dense cream. Do not overmix at this point to avoid introducing excess air.
    4
    Step 4

    Step 4

    Preheat the oven to 180°C. Using a serrated knife, cut each stale croissant in half horizontally, as if you were making a sandwich. Using a pastry brush, moderately soak the inner halves of the croissants (both the base and the top) with the prepared syrup. They shouldn't drip, just become moistened to rejuvenate the crumb.
    5
    Step 5

    Step 5

    Spread a generous layer of almond cream in the center on the base of each soaked croissant and close them, pressing lightly with their respective tops. Then, spread another thin layer of cream over the outer surface of the top of each raw croissant.
    6
    Step 6

    Step 6

    Sprinkle or stick mounds of raw sliced almonds onto the cream spread on the top of the croissants. The natural glue of the cream will hold them in place. Place them on a baking sheet lined with parchment paper and bake for 15 to 18 minutes in the middle of the oven. They are ready when the cream is golden brown and puffed up, and the sliced almonds are toasted. Let them cool completely on a wire rack and dust them generously with powdered sugar.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Almond Cream Filled Croissants, con ingredientes: Butter croissants (day-old), Almond flour (very finely ground almonds), Unsalted butter (at room temperature, softened), Granulated white sugar, Free-range eggs (size L, at room temperature).

    Composición final humorística de Almond Cream Filled Croissants con Butter croissants (day-old), Almond flour (very finely ground almonds), Unsalted butter (at room temperature, softened), Granulated white sugar, Free-range eggs (size L, at room temperature)
    Imagen final de la receta Almond Cream Filled Croissants, ingredientes: Butter croissants (day-old), Almond flour (very finely ground almonds), Unsalted butter (at room temperature, softened), Granulated white sugar, Free-range eggs (size L, at room temperature)

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