I LOVE Almond Croissants. L-O-V-E! It needs to be professed from the highest mountain how good these things really are. It’s kind of a common joke among chefs that Almond Croissants are the crack of the pastry world – totally addicting and if you see one, you have to have it.
These babies are moist and sweet and have such a great almond flavor that you will make them again and again. When making these delectable beauties, day-old croissants are the best. It soaks up the warm simple syrup and gets it all gooey and sugary. If you are hell-bent on making your own croissants for this – by all means – I didn’t have the time or energy to do so this go-around. I get my croissants from a little French bakery I used to work at. The Master Baker, Denny, is a friend of mine, and makes THE best croissants in town. I learned how to make these from him, but use my own almond filling recipe.
Almond Croissants
A Love and Confections original recipe
Almond Croissant Ingredients:
– 12 day-old Croissants
– 500 grams Sugar
– 500 grams water
Almond Cream
– 100 grams Sugar
– 195 grams Butter, room temperature
– 30 grams Bob’s Red Mill Almond Flour
– 250 grams Eggs (5 large eggs), room temperature
– 115 grams Flour, sifted
– Powdered Sugar, for topping
– Heat the oven to 350F. Line 1 or 2 sheet pans with parchment paper
– Slice the Croissants horizontally in half, starting at the fattest part. Do not slice completely through, leave the tips attached.
– Combine the first measure of Sugar and Water in a medium saucepan and heat until the sugar has dissolved and a simple syrup has formed.
– Dip the Croissants into the simple syrup, making sure the insides of the croissants get soaked. Be careful because the syrup is hot – you may want to use a few layers of gloves. Squeeze the syrup from the croissants and place cut side up on the sheet trays.
– Combine Almond Paste, second measure of Sugar, Butter and Almond Flour in the bowl of a stand mixer with the paddle attachment. Mix the ingredients on medium, stopping and scraping down the sides of the bowl every few minutes.
– While on low, add in the Eggs one at a time, making sure the Egg is thoroughly mixed in before adding the next. Scrape the sides of the bowl to ensure that everything is mixed properly
– Add in the Flour and mix on low until incorporated.
– Scoop the Almond Cream into a piping bag fitted with a large tip. Pipe a generous amount onto one side of each croissant.
– Close the croissants and pile a dollop on top.
– Bake for 25-30 minutes, or when the Almond Cream filling looks cake-like and not liquid.
– Let it cool, then dust with Powdered Sugar.
– Any leftover Almond Cream can be put into freezer bags and frozen for future use. Thaw in refrigerator.
Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers
Beverages
Brunch Egg Recipes
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos
Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms
Brunch Dessert Recipes
Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks
Until next time,
LOVE & CONFECTIONS!
Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.
