French Almond Croissants (Bakery Style) Recipe
Indulge in these bakery-style French Almond Croissants, featuring layers of flaky, buttery croissant filled with a luscious almond cream, topped with toasted sliced almonds and a dusting of powdered sugar. This recipe transforms day-old croissants into a decadent dessert or special breakfast treat with a fragrant almond filling and a glossy amaretto syrup finish.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Almond Filling
- 8 day-old medium/large croissants, left at room temp overnight, uncovered
- 100g (1/2 cup) sugar
- 1/8 tsp salt
- 1 stick/8 tbsp (115g) unsalted butter, at room temperature
- 1 cup (100g) almond meal/almond flour
- 1 tsp almond extract
- 2 large eggs, at room temperature
- 1 tsp lemon zest (optional)
Syrup
- 4 tbsp (15ml) amaretto or rum
- 2 tbsp sugar
- 1 tbsp water
Topping
- 3 tbsp sliced almonds
- Powdered sugar, for dusting
Instructions
- Prepare the almond cream. In a bowl, cream together the unsalted butter and sugar until smooth. Add almond meal, salt, lemon zest (if using), almond extract, and eggs one at a time, mixing thoroughly after each addition to create a smooth almond filling.
- Slice croissants and fill. Carefully slice each croissant horizontally about halfway through to create a pocket. Spoon or pipe the almond cream generously inside each croissant.
- Top with almonds. Spread sliced almonds on top of each filled croissant, pressing lightly so they adhere to the filling.
- Bake the croissants. Preheat the oven to 350°F (175°C). Place the filled croissants on a lined baking tray and bake for about 20-25 minutes, or until the almond cream is set and the tops are golden brown.
- Make the syrup. While croissants bake, combine the amaretto (or rum), sugar, and water in a small saucepan. Heat gently until sugar dissolves and the syrup slightly thickens, about 5 minutes. Remove from heat and set aside.
- Brush syrup and cool. When croissants come out of the oven, immediately brush the warm syrup over their tops to add shine and moisture. Let croissants cool completely on a wire rack.
- Dust and serve. Once cooled, dust the croissants with powdered sugar for a beautiful finish. Serve fresh for best taste and texture.
Notes
- Using day-old croissants helps them hold their shape and absorb the almond cream without becoming too soggy.
- Almond meal can be replaced with finely ground blanched almonds if almond flour is unavailable.
- The lemon zest is optional but adds a subtle brightness to the almond filling.
- For a non-alcoholic syrup, substitute the amaretto or rum with almond extract diluted in water.
- Store leftovers in an airtight container at room temperature for up to 2 days for best freshness.
