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?
Over the years, I’ve made these croissants dozens of times (at the request of my pastry-loving husband) and evolved the recipe from a classic French frangipane into a filling that is smooth, creamy, and easy to make (I’ve added step-by-step photos below to prove it!) Best of all, my filling packs an intense almond flavor that I love.
Steven commented – “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.” ★★★★★
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 mean … look at that gooey, buttery interior!
Let’s Make The Filling
Add the room temp butter and sugar to the work bowl of a stand mixer. Beat on medium high speed until smooth and creamy.
Add the egg, both flours, and almond extract.
Tip! I love almond extract, and if you’re like me, add an extra splash for a deliciously intense flavor!
Continue to beat until smooth and creamy. The cream will resemble a thin cookie dough. The filling is ready or can be refrigerated for up to one week.
Generously spread it on sliced day-old croissants. And don’t forget to spread it on top as well!
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 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.
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.
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!
💛 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? 🙂
Amazingly Delicious Almond Cream Filled Croissants
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
RECIPE 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. See blog post for recommendation/how to.
- 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 ...
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 the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!