Almond Cream Filled Croissants
In just 15 minutes, this recipe turns my smaller batch of day-old croissants (or use store-bought!) into 10 bakery-style almond croissants with smooth almond cream filling spread inside and out.
Servings: 10 Croissants
Calories: 428kcal
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
Calories: 428kcal | Carbohydrates: 39g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 78mg | Fiber: 3g | Sugar: 17g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg