Easy Bakery Style Almond Croissant
About this recipe
Transform stale croissants into a delectable treat with our almond croissant recipe! Repurpose leftover croissants with a simple process that elevates their texture and flavor. A delightful blend of flakiness and almond goodness awaits in this easy and delicious makeover. Perfect for a quick indulgence, our almond croissants promise a delightful twist on what would have been a mundane leftover. Treat yourself to a delightful experience in just a few simple steps!
Ingredients
Sugar Syrup:
- 100g caster sugar
- 50ml water
Almond Cream:
- 125g softened butter
- 200g sugar
- 1 egg
- 200g ground almonds
Croissant:
- 4 croissants
- almond flakes
Sugar Syrup:
- 200g caster sugar
- 100ml water
Almond Cream:
- 250g softened butter
- 400g sugar
- 2 eggs
- 400g ground almonds
Croissant:
- 8 croissants
- Almond flakes
Sugar Syrup:
- 300g caster sugar
- 150ml water
Almond Cream:
- 375g softened butter
- 600g sugar
- 3 eggs
- 600g ground almonds
Croissant:
- 12 croissants
- Almond flakes
Ingredients
Sugar Syrup:
- 3.5oz caster sugar
- 1.7fl oz water
Almond Cream:
- 4.4oz softened butter
- 7oz sugar
- 1 egg
- 7oz ground almonds
Croissant:
- 4 croissants
- Almond flakes
Sugar Syrup:
- 7oz caster sugar
- 3.4fl oz water
Almond Cream:
- 8.8oz softened butter
- 14oz sugar
- 2 eggs
- 14oz ground almonds
Croissant:
- 8 croissants
- Almond flakes
Sugar Syrup:
- 10.6oz caster sugar
- 5.1fl oz water
Almond Cream:
- 13.2oz softened butter
- 21oz sugar
- 3 eggs
- 21oz ground almonds
Croissant:
- 12 croissants
- Almond flakes
Instructions
- In a saucepan, combine sugar and water.
- Bring to a gentle boil, stirring until sugar dissolves.
- Simmer for 2 minutes, then set aside to cool.
- For the almond cream, in a bowl, cream together softened butter and sugar.
- Add the egg and mix until smooth.
- Stir in ground almonds, creating a luscious almond cream and set aside
- Preheat oven to 180°C (350°F).
- Slice each croissant horizontally, creating a top and bottom half.
- Brush the inside of each croissant with sugar syrup.
- Spread a generous layer of almond cream on the bottom half.
- Place the top half back on, pressing gently.
- Brush the top with sugar syrup,remaining cream and sprinkle almond flakes.
- Bake for 10-12 minutes or until golden and crisp.
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