Description
These Easy Almond Croissants are a delicious twist on a classic French pastry, featuring day-old croissants soaked in a rum-infused syrup, filled with a rich almond cream, baked to golden perfection, and topped with toasted sliced almonds and a dusting of confectioners sugar. Perfect for breakfast or an indulgent snack, they combine a crispy exterior with a moist, flavorful almond filling.
Ingredients
Scale
For the Croissants and Soaking Syrup
- 8 medium/large croissants (preferably day-old)
- 1 cup water
- 1/4 cup golden rum (or substitute with 1 tsp vanilla extract)
- 2 Tbsp granulated sugar
For the Almond Filling
- 1 cup almond meal/almond flour
- 1/2 cup granulated sugar
- 1/8 tsp salt
- 2 large eggs (room temperature)
- 8 Tbsp (1/2 cup) unsalted butter, softened
- 1/4 cup sliced almonds (for topping)
- Confectioners sugar (for dusting)
Instructions
- Prepare the soaking syrup: In a small saucepan, combine 1 cup water, 1/4 cup golden rum (or vanilla extract), and 2 tablespoons of granulated sugar. Heat over medium heat until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Soak the croissants: Slice each croissant in half horizontally. Place the croissant halves in a shallow dish and gently soak them with the rum syrup, ensuring all pieces absorb some of the liquid without becoming soggy.
- Make the almond filling: In a mixing bowl, blend together the almond meal, 1/2 cup granulated sugar, and salt. Add the softened butter and eggs to the dry ingredients and mix until smooth and creamy.
- Assemble the croissants: Spread a generous amount of the almond filling on the bottom halves of the soaked croissants, then place the top halves back on.
- Bake: Preheat your oven to 350°F (175°C). Place the croissants on a baking sheet lined with parchment paper. Spread remaining almond filling on top of each croissant and sprinkle sliced almonds over. Bake for about 15 minutes or until the almond topping is golden and the croissants are heated through.
- Finish and serve: Remove the croissants from the oven and allow to cool slightly. Dust with confectioners sugar before serving for an elegant finish and added sweetness.
Notes
- Day-old croissants work best because they hold their shape better during soaking and baking.
- You can substitute golden rum with vanilla extract for a milder flavor.
- Make sure eggs are at room temperature to ensure smooth incorporation into the almond filling.
- Watch the croissants closely towards the end of baking to avoid burning the almond topping.
- Serve warm for the best texture and flavor.
