Almond Croissants With Almond Cream Filling
A decadent pastry treat that transforms day-old croissants into rich almond cream-filled delights, topped with toasted sliced almonds and a dusting of powdered sugar for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: undefined
- Total Time: About 35 minutes
- Yield: 10 to 12 filled croissants
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
10 to 12 day-old homemade flaky croissants (or store-bought)
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup granulated sugar
1 cup blanched almond flour
1 tablespoon all-purpose flour
¼ teaspoon salt
1 large egg, room temperature
¼ teaspoon almond extract
Sliced almonds, toasted (optional)
Powdered sugar (optional)
Instructions
- Cream butter and sugar together until light and fluffy.
- Add almond flour, all-purpose flour, and salt; mix until combined.
- Beat in egg and almond extract until smooth and creamy.
- Carefully cut a slit or open croissants slightly and fill generously with almond cream using a spoon or piping bag.
- Place filled croissants on a parchment-lined baking sheet; sprinkle sliced almonds on top if desired.
- Bake at 350°F (175°C) for 15–20 minutes until filling is set and almonds are golden.
- Let cool slightly, then dust with powdered sugar before serving.
Notes
Add 1 teaspoon citrus zest (orange or lemon) to almond cream for a bright twist.
Drizzle melted dark chocolate over baked croissants for extra indulgence.
Substitute almond flour with hazelnut or pistachio flour for a different nutty flavor.
Brush croissants with simple syrup before baking for a glossy finish.
Nutrition
- Serving Size: 1 filled croissant
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
