Almond croissants baking is a delightful experience that combines the rich, buttery layers of a classic croissant with the sweet, nutty flavor of almonds. As I embarked on my journey to perfect this recipe, I discovered that almond croissants have a fascinating history rooted in French pastry traditions. Originating in the 19th century, these delectable treats were often enjoyed as a luxurious breakfast or a sweet afternoon snack, making them a beloved staple in cafés across France.

What I love most about almond croissants baking is the incredible balance of textures and flavors. The flaky, golden exterior gives way to a soft, almond-infused filling that melts in your mouth. Not only are they a treat for the taste buds, but they also offer a sense of convenience; you can prepare them ahead of time and enjoy them fresh from the oven whenever the craving strikes. Join me as we dive into the art of almond croissants baking, and lets create a pastry that will surely impress your family and friends!

Ingredients:

For the Croissant Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon salt
1 tablespoon instant yeast
1 1/4 cups whole milk, warmed to about 110°F (43°C)
1/2 cup unsalted butter, melted

For the Butter Block:

1 1/2 cups unsalted butter, cold

For the Almond Filling:

1 cup almond flour
1/2 cup powdered sugar
1/4 cup unsalted butter, softened
1 large egg
1 teaspoon almond extract

For Assembly:

1 egg, beaten (for egg wash)
1/4 cup sliced almonds (for topping)
Powdered sugar (for dusting, optional)

Preparing the Croissant Dough

In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast. Make sure to keep the salt and yeast on opposite sides of the bowl initially, as salt can inhibit yeast activity.
Pour the warmed milk and melted butter into the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preparing the Butter Block

While the dough is rising, prepare the butter block. Take the cold unsalted butter and place it between two sheets of parchment paper.
Using a rolling pin, pound the butter into a rectangle about 1/2 inch thick. Aim for dimensions of about 8×6 inches. Once shaped, refrigerate the butter block until the dough is ready.

Laminate the Dough

Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 16×10 inches.
Place the chilled butter block in the center of the dough rectangle. Fold the dough over the butter, encasing it completely. Pinch the edges to seal.
Roll the dough out into a long rectangle, about 24×10 inches. Be gentle to avoid breaking the butter. If the dough resists, let it rest for a few minutes before continuing.
Fold the dough into thirds, like a letter. This is your first turn. Wrap it in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. After the final turn, refrigerate the dough for at least 1 hour or overnight for best results.

Preparing the Almond Filling

In a medium bowl, combine the almond flour, powdered sugar, softened butter, egg, and almond extract. Mix until smooth and creamy. This will be your almond filling.
Set the filling aside while you prepare the croissants.

Shaping the Croissants

Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll it out into a large rectangle, about 24×12 inches.
Using a sharp knife or pizza cutter, cut the dough into long triangles, each about 4 inches wide at the base and 8 inches tall.

Conclusion: