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.
Step One
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.
Step Two
Splitting the Croissants – When the croissants are cool, split each one in half. Cut the croissants evenly through the center.
Step Three
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.
Step Four
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.
Step Five
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.
Step Six
Adding Slivered Almonds – Sprinkle each croissant with slivered almonds, and then arrange them on a parchment-lined baking tray.Add slivered almonds.