Description
Flaky croissants filled with rich almond frangipane, soaked in almond syrup, and topped with toasted almonds and powdered sugar. A decadent treat perfect for breakfast or dessert.
Ingredients
Scale
- 1 package (0.25 ounce) active dry yeast
- 1/4 cup warm water (105-115°F)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (105-115°F)
- 4 cups all-purpose flour, plus more for dusting
- 1 cup (2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
- 1 cup blanched almonds
- 1 cup powdered sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 2 tablespoons rum (optional, but highly recommended!)
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup rum (optional)
- 6–8 day-old croissants (store-bought or homemade)
- Sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar (from the 1/2 cup) to help it along. Let it sit for about 5-10 minutes, until it’s foamy.
- In a large bowl (or the bowl of your stand mixer), combine the remaining sugar, salt, and warm milk. Stir until the sugar is mostly dissolved.
- Add the activated yeast mixture to the milk mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. If using a stand mixer, use the dough hook.
- Turn the dough out onto a lightly floured surface. Flatten it into a rectangle. Place the cold, cubed butter in the center of the rectangle. Fold the dough over the butter, encasing it completely.
- Gently roll the dough into a long rectangle, about 1/4 inch thick. Fold the dough into thirds, like a letter. This is called a “single turn.” Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Repeat the rolling, folding, and refrigerating process two more times, for a total of three single turns. Make sure to chill the dough for at least 30 minutes between each turn.
- After the third turn, wrap the dough tightly and refrigerate for at least 4 hours, or preferably overnight.
- On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the dough into long triangles.
- Starting at the base of each triangle, gently roll it up towards the point. Place the croissants on a baking sheet lined with parchment paper, with the point tucked underneath.
- Cover the croissants loosely with plastic wrap and let them proof in a warm place for about 2-3 hours, or until they have doubled in size.
- Preheat your oven to 375°F (190°C). Brush the croissants with an egg wash (1 egg beaten with 1 tablespoon of milk). Bake for 15-20 minutes, or until golden brown. Let them cool completely on a wire rack.
- Preheat your oven to 350°F (175°C). Spread the blanched almonds on a baking sheet and toast them for about 8-10 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn easily. Let them cool completely.
- In a food processor, grind the toasted almonds until they are finely ground. Be careful not to over-process them, or they will turn into almond butter.
- In a medium bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the egg, almond extract, and rum (if using) until well combined.
- Gently fold in the ground almonds until just combined. Do not overmix.
- Cover the bowl with plastic wrap and refrigerate the almond filling for at least 30 minutes.
- In a small saucepan, combine the water and granulated sugar.
- Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Remove from heat and stir in the rum (if using).
- Let the syrup cool completely before using.
- Preheat your oven to 350°F (175°C).
- Using a serrated knife, carefully slice each croissant horizontally, almost all the way through, like you’re making a sandwich.
- Brush the inside of each croissant with the almond syrup. Be generous, but don’t soak them completely.
- Spread a generous amount of almond filling inside each croissant.
- Spread more almond filling on top of each croissant.
- Sprinkle the tops of the croissants with sliced almonds.
- Place the croissants on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the almond filling is golden brown and bubbly.
- Let the croissants cool slightly on a wire rack. Dust with powdered sugar before serving.
Notes
- Use cold butter when making the croissant dough.
- Don’t overwork the dough.
- Proof properly before baking.
- Day-old croissants work best.
- Feel free to experiment with different flavors in the almond filling.
- Prep Time: 45 minutes
- Cook Time: 15 minutes