Almond Croissants With Almond Cream Filling
Since I first published this almond croissant recipe in 2020, it continues to be one of the most popular recipes on the blog. And rightfully so. I mean, does it get any better than taking day-old buttery croissants made at home, and reviving them with a wildly delicious almond cream filling that takes only 15 minutes to make?
FEATURED REVIEW
“This is a great recipe. I make them all of the time. I actually have added an equal amount of vanilla and today I used a duck egg for added richness. Thank you for sharing this recipe. I have literally made a 1,000 of these” ★★★★★ Steven
These Almond Croissants Will Make You Popular
They will also become your breakfast BFF.
Buttery, almondy, delicously … all the ‘ly’ words you can think of – that’s these croissants. Scaled for a smaller batch of 10 croissants (just the right amount for me and my pastry-loving husband), you’ll have enough to spoil your friends at brunch, plus a couple extra just for you.
I’ve made these dozens of times, evolving the filling from a classic French frangipane into something smoother, creamier, and easier (with step-by-step photos below to prove it). Best of all, my filling packs an intense almond flavor that I love.
Spoiler: I recommend an extra splash of almond extract to drive home the flavor.
And, if you’re like me, and you love a rich, buttery, and flaky pastry, check out the pinwheel Danish pastries or the cherry puff pastry turnovers for a couple more breakfast recipes to indulge in!
I truly hope you enjoy them – they are such a treat!
Let’s Make The Creamy Almond Filling
Add the butter and sugar to the work bowl of a stand mixer. Beat on medium-high speed until smooth and creamy.
Next, add the egg, flours, and almond extract.
Continue to beat until smooth and creamy. The cream will resemble a thin cookie dough.
Generously spread it on sliced day-old croissants. And don’t forget to spread some on top!
Place a few sliced almonds on top and bake for about 15 minutes – or until the cream has melted and created a sugar shell on top of the croissant.
Tip! For a pretty presentation, I like to sprinkle my almond croissant with a little powdered sugar. Serve the croissants warm and watch them disappear fast!
Do You Have To Use Day-Old Croissants?
You don’t. If you want to make your croissants and stuff them with almond cream, it’s just one additional step:
- Before you shape your croissant dough – Add a generous line of almond cream at the wide end of the croissant triangle, then roll. You could even take it a step further and spread on more almond cream all along the croissant triangle, then roll.
I have tested both methods, and my preference is to use day-old croissants because I find the almond cream is more pronounced and creamy. But let’s be honest, either way, you’ll end up with a ridiculously good pastry.
I mean … look at that gooey, buttery interior!
Did You Make It? Let’s Hear About It!
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I love hearing when you make one of my recipes – and these croissants are a reader favorite! Join the conversation in the comments below and let me know if you made your own croissants or used store-bought pastries. More importantly, how many did you devour before others noticed you made almond croissants? 🙂
Almond Cream Filled Croissants
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
Ingredients
- 10 to 12 Day Old Homemade Flaky Croissants (or store-bought)
Almond Cream Filling
- 8 tablespoons (1 stick) unsalted butter (room temperature)
- ½ cup granulated sugar
- 1 cup blanched almond flour
- 1 tablespoon all-purpose flour
- ¼ teaspoons salt
- 1 large egg (room temperature)
- ¼ teaspoon almond extract
- sliced almonds, to garnish (optional)
- powdered sugar, to garnish (optional)
Instructions
- Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line 2 baking sheets with parchment paper.
- Split your day-old croissants in half. Set aside on the prepared baking sheets.
Almond Cream Filling
- In the work bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium-high speed until smooth and creamy. Add the almond flour, ap flour, salt, egg, and almond extract and beat until smooth and creamy.8 tablespoons (1 stick) unsalted butter, 1/2 cup granulated sugar, 1 cup blanched almond flour, 1 tablespoon all-purpose flour, 1/4 teaspoons salt, 1 large egg, 1/4 teaspoon almond extract
- Spread about 2 tablespoons of the almond cream filling on the bottom half of each croissant. Put the tops on and spread about another tablespoon of almond cream on top of the croissants. Sprinkle the tops of each croissant with the sliced almonds. Use as much or as little of the filling as you like inside and on top of the croissants.sliced almonds, to garnish, 10 to 12 Day Old Homemade Flaky Croissants
- Bake for 12 to 15 minutes until the tops and almonds are golden brown. Cool slightly on a wire rack before serving and sprinkle with a light dusting of powdered sugar.powdered sugar, to garnish
Notes
- Day Old Croissants – You can make homemade croissants or use store-bought croissants. The bake time in the recipe card does not include bake time if you make homemade croissants.
- Almond Flour – I prefer almond flour because it is ground finer and without the skins. You can use almond meal instead.
- Nut Flours – Other nut flours – like hazelnut or chestnut – would also work! Use different flavor extracts to enhance the selected nut flour.
- Using On Day Of Croissants – You can add the almond cream filling the day you make the original croissants. After you cut the croissant triangles, spread a generous line of the cream on the long end of the dough triangle, then roll. You can also spread some on top of the rolled croissant. Then follow the instructions to proof and bake the original croissants.
- Storing and Freezing – Croissants are best the day they are baked! However, they will last for up to 2 days at room temperature. Beyond that, cover tightly and refrigerate for up to a week. You can also freeze tightly wrapped croissants for up to 3 months, and thaw at room temperature. I recommend reheating leftover croissants in the oven at 325F degrees for 5 minutes.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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Hello. I’ve just made these and I have about a cup of leftover filling. Do you know can I freeze this to make more later? I haven’t tasted them yet. They’re still in the oven but they smell divine. Thanks for the recipe!
Hi Amy – I think freezing it would be fine. When your ready to use the leftovers, I’d thaw it in the refrigerator. Hope you loved the croissants!
Hi! I can’t seem to find the “blog post” you mention for adding to “day of” fresh croissants. Can you help me out? 😀
Hi Mina – there is a link in the recipe card itself – it goes to this recipe for my croissants. https://butterandbliss.net/homemade-flaky-croissants/
Hope you love them!
Thanks Erin! I am so excited to try these out! Do I do anything different for adding the almond filling to fresh “day of” croissants? Thanks for the help!!
There are a couple ways to use the almond cream the day you make the croissants. 1. add the almond cream to the croissants before you bake them: once you cut the croissant dough into triangles, add a generous line of the almond cream on the long end of the triangle, then roll the croissant. you can also spread some on top of the shaped croissant. then follow the instructions to proof and bake. 2. add the almond cream to baked croissants: follow the instructions to bake the croissants. split the croissants in half and spread the cream on the halves, and on top, then follow the instructions to bake. I personally prefer option 2 because the almond cream is much more prounced and gooey! Enjoy!
Easy to make! So delicious
Thank you for trying the recipe Pam!
Just made these with leftover jumbo croissants. I was able to make 7. They are HEAVENLY! I’ve had these one other place, at Starbucks. These homemade ones are off the charts delectable!
Yay!! Thank you so much Pam for trying the recipe and the kind words! Happy new year!
Easy and delish!
Thank you Michelle!
This is a great recipe. I make them all of the time. I actually have added an equal amount of vanilla and today I used a duck egg for added richness. Thank you for sharing this recipe. I have literally made a 1,000 of these.
Thank you Steven! So glad you enjoy the recipe and thank you for visiting the blog!
awesome thank you. quick question, can the filling be made ahead of time and stored in the fridge or freezer?
Hi Gladys – thank you! I think that would be just fine. If you freeze it, I would thaw it in the refrigerator.
First recipe I’ve seen without a simple syrup. If I can cut the sugar somewhere I will. 😂 Thank you for sharing this wonderful recipe.
Thanks so much Vanessa!
HURRAH!!! I love almond croissants, and can’t find them where I live. I cheat and use Costco croissant, then make the filling. Fabulous! Thank you so much for this recipe!
Thank you Lucy! So happy you enjoyed the filling for the croissants – it is hard resist!!