Almond Croissant
A croissant filled with almond cream and topped with flaked almonds and powdered sugar.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The almond croissant is thought to have originated as a way to repurpose unsold croissants from the previous day, dipping them in syrup and filling them with almond cream before baking again. This resourceful adaptation gave rise to a beloved pastry.
Almond croissants are a common sight in French bakeries and cafes, enjoyed as a breakfast treat, a mid-afternoon snack, or even a dessert.
Bakery Staple
Almond croissants are a ubiquitous item in boulangeries and patisseries throughout France, readily available and enjoyed by people of all ages.
Café Culture
They are often paired with coffee or tea, making them a popular choice for a leisurely break or social gathering in a café.
Repurposing Tradition
Reflects the French culinary tradition of minimizing waste and creatively utilizing leftover ingredients.
The almond croissant offers a delightful combination of buttery, flaky pastry with the rich, nutty flavor of almonds and a hint of sweetness.
The base is a classic croissant, characterized by its layers of buttery dough. The interior is filled with frangipane, a sweet almond cream made with ground almonds, butter, sugar, and eggs. The exterior is typically topped with sliced or flaked almonds, which add texture and intensify the almond flavor, and dusted with powdered sugar for visual appeal and added sweetness. Sometimes the croissants are soaked in a simple syrup, often flavored with almond or orange, to add moisture and further sweetness.
Fresh Croissant Base
While almond croissants can be made with day-old croissants, using slightly stale croissants allows for better absorption of the frangipane and syrup.
Homemade Frangipane
Making the frangipane from scratch with high-quality almond flour will significantly enhance the flavor and texture of the filling.
Baking Time
Pay close attention to the baking time to ensure the croissant is heated through, the frangipane is cooked, and the almonds are toasted but not burnt. If they are getting too brown, you can loosely cover them with foil.
Syrup Soak
Soaking the croissants in simple syrup before filling adds moisture and enhances the overall sweetness. Almond or orange-flavored syrup complements the almond flavor well.
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