Almond Croissant

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Almond Croissant

Created by The French Pastry School

The French Pastry School

Yield: 18 Almond Croissants

For the Almond Cream:

Ingredients

  • 180g   Butter, 82%
  • 200g  Confectionery sugar
  • 1g        Sea salt
  • 180g   American Almond® blanched almond powder
  • 10g     Pastry cream powder or cornstarch
  • 120g   Whole eggs

Directions

  1. Mix the butter and confectionery sugar in a stand mixer with a paddle attachment.
  2. Add the salt, nut powder, and pastry cream powder.
  3. Gradually add the eggs until the mixture comes together.
  4. Store in the refrigerator or freezer.

For the Almond Syrup:

Ingredients

  • 250g         Water
  • 300g         Granulated Sugar
  • 25g            American Almond® blanched almond powder
  • 2 drops    Almond extract
  • 15g            Orange water

Directions

  1. Bring to a boil the water, sugar, almond powder, almond extract, and orange water.
  2. Cover with plastic wrap and let the syrup infuse over a bain marie for 15 minutes.
  3. Cool the syrup and store in the refrigerator until needed.

For the Assembly:

Ingredients

  • 18        Croissants
  • 100g    American Almond® sliced almonds
  • 100g   Confectionery sugar

Directions

  1. Cut each croissant in half horizontally and dip the halves in the syrup. Let the croissants drip on a wire rack to remove the excess syrup. Transfer them to a sheet pan lined with parchment paper.
  2. Spread a 1/8-inch layer of almond cream in the middle of the bottom half of each croissant.
  3. Cover with the top halves and pipe a small amount of almond cream on the top of each croissant. Sprinkle with sliced almonds and confectioners sugar.
  4. Bake the croissants for approximately 20 minutes until golden brown at 160ºC / 320ºF. Dust the baked croissants with additional confectioners sugar.
  5. Cool and serve.

Recipe courtesy of American Almond® – www.americanalmond.com