Almond Croissants With Almond Cream Filling
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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?
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“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 — even with store-bought croissants — I know, gasp. The filling is simple and comes together fast, with step-by-step photos below to prove it. Best of all, it 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!
The Filling In An Almond Croissant
The classic French term for the filling is frangipane — which is essentially the same as almond cream. Butter, sugar, almond flour, egg, and almond extract to enhance flavor are baked into something smooth, rich, and intensely nutty. The difference is mostly semantics and geography.
A note on simple syrup: many traditional recipes brush the croissants with a simple syrup before filling. I skip it — the cream is rich enough to do the job on its own.
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 both cut sides of sliced day-old croissants. Sandwich it back together, then spread more cream on top. A bit of dark chocolate tucked on the filling before closing the croissant is on my list to try.
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!
Look at that gooey, buttery interior!
Do You Have To Use Day-Old Croissants?
The day-old rule came out of simplicity and economics. In French bakeries, almond croissants are traditionally made from day-old croissants that didn’t sell the day before, and rather than throw them out, they get revived with almond cream, sliced almonds, and a second trip through the oven.
Some may argue the result is better than the original, but I’ll let you be the judge. Crisp, caramelized, and rich with almond flavor in a way that a fresh croissant simply can’t replicate. Honestly, one of the better culinary accidents to come out of a Parisian boulangerie.
That said, no, you don’t have to use day-old croissants. 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 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.
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
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, about 2 minutes.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
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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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Great recipe! Used leftover croissants from Costco. I used 1/2 Tbsp of almond extract. My oven would either need lower temp or shorter cooking time so watch them when you’re first trying this recipe because mine turned out just shy of burnt. Still edible (and the filling was delicious) but not ideal. So I’ll be adjusting my oven in the future.
Thanks for trying the recipe Rebecca!
I see your recipe doesn’t call for the sugar syrup, is it not necessary?
Hi Stephanie – Granulated sugar is in the almond cream filling mixture. Is that what you are referring to?
Like some other recipes call to dip the croissant in syrup. Then add the almond cream mixture,
Ok. No, I don’t do that for this recipe.
Oh my goodness, these look just incredible! Croissants are my favorite guilty pleasure, and I’ve never tried an almond version. Something tells me I’m going to be hooked instantly. I can’t wait to try them!
Thanks so much Kim! One of my favorites on the blog. Hope you enjoy them!
I meant to add that I saved the paste and only did two this first time, and will do two more tomorrow. This way the paste keeps longer in the frig, and you can pull out the plain croissants out of freezer and use paste as needed.
Erin,
I made these today, but before adding the egg, I added lots more almond extract to give a much richer almond flavor. Like I added at least 1-2 TBS which made them extra yummy. I did make the mistake of using too much cream in between which oozed out as it cooked, but that tasted good as a cut off anyway. Thanks for this recipe!
Thanks so much Charles! So glad you enjoyed the croissants! I tend to sneak in more almond extract whenever I can too!
How many days are these good for?
2, maybe 3 days. They will get soft and lose their flaky texture, but still taste good!
Can I use store bought Almond Paste
You can. It won’t be as creamy as the homemade, but it will work!
I bought some almond paste from Amazon, and have to agree that it doesn’t come close as using this recipe…but….I would strongly recommend adding way more almond extract. I used about 1-2 TBS extract to give a much richer flavor. I tasted the paste before adding egg to get a more robust flavor.
Why does this recipe say it takes 14 hours? I can’t see anything in the instructions that indicate a 14 hour process
If you choose to make your own croissants.
Hi, Erin!! I’ve been wanting to make these for such a long time!! Today was the day. Bought my croissants on Clearance on Friday. It took me a short time to combine my filling ingredients and popped them in the oven. Icing sugar to finish the look. They LOOK Zane TASTE amazing!! Thanks, Erin!!!
You’re very welcome Marlene – thank YOU for visiting the blog and trying the recipe!!
I made these for a friend that wanted some for her birthday. We also went to a French bakery and had some. THIS was much better!!!! The flavor was incredible!!! So easy with day old croissants. I am making them again right now! Going to make with mini croissants, too.
Thank you so much Chris – this makes me so happy to hear! Glad you enjoyed the recipe and thank you for visiting the blog!