Give plain croissants an indulgent twist by reinventing them into fuss-free French almond croissants. Guaranteed to please all palates and preferences, these almond croissants are twice-baked until golden — made moist with a sweet brandy syrup, generously filled with a rich frangipane cream, topped with slivered almonds and dusted in light shower of confectioner’s sugar. By following these easy steps, you can create the classic French patisserie-style croissant aux amandes at home.
Ingredients: For the Croissants – 1 batch master croissant dough (alternatively, you can use 6 store-bought plain croissants),1/2 cup slivered almonds,Confectioner’s sugar, for final dusting.Ingredients: For the Frangipane Cream Filling – 2 cups almond meal,1 cup sugar,3/4 cup + 2 tablespoons butter, room temperature,Pinch of sea salt,1 teaspoon almond essence,1 teaspoon vanilla extract,2 large eggs,2 tablespoons whole milk.Ingredients: For the Brandy Syrup – 1/2 cup sugar,1/3 cup water,2 tablespoons brandy.Step 1: Baking the CroissantsBake the plain croissants as directed in the master recipe.
Splitting the Croissants – When the croissants are cool, split each one in half. Cut the croissants evenly through the center.
Making the Brandy Syrup – Combine the sugar and water in a small saucepan set over medium heat, stirring until the sugar dissolves. Add the brandy, and then remove the pan from the heat.Dissolve the sugar over medium heat.
Moistening the Croissants – Moisten both cut sides of the croissants with the brandy syrup.Use a brush to coat the croissants with the brandy syrup.
Topping the Croissants – Replace the top halves of the croissants, and then spread the remaining quarter of frangipane cream on top.Top off the croissants with the remaining frangipane cream.
Adding Slivered Almonds – Sprinkle each croissant with slivered almonds, and then arrange them on a parchment-lined baking tray.Add slivered almonds.