Description
Start your morning like a Parisian with these Flaky French Almond Croissants. Buttery croissants are brushed with a light syrup, filled with rich almond cream, topped with sliced almonds, and baked until golden. Finish with powdered sugar for a bakery-style breakfast that pairs perfectly with coffee.
Ingredients
4–6 day-old croissants
150 g almond flour (finely ground)
150 g powdered sugar (plus more for dusting)
50 g granulated sugar
1 large egg
1 tsp almond extract
50 g sliced almonds
150 ml water
Pinch of salt
Instructions
1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Make the syrup: warm the water and granulated sugar in a small saucepan until the sugar dissolves; cool slightly.
3. Make the almond cream: mix almond flour, powdered sugar, egg, almond extract, and a pinch of salt until smooth and spreadable.
4. Slice croissants horizontally. Lightly brush or spoon syrup onto the cut sides (moist, not soggy).
5. Spread a generous layer of almond cream inside each croissant and close.
6. Spread a thin layer of almond cream on top of each croissant, then sprinkle with sliced almonds.
7. Bake 15–18 minutes, until golden and fragrant.
8. Cool 5–10 minutes, then dust with powdered sugar and serve warm.
Notes
Day-old croissants work best because they absorb syrup without falling apart.
Avoid over-soaking: a light brush of syrup gives moisture while keeping the pastry flaky.
No almond extract? Swap with vanilla extract for a gentler flavor.
Optional twist: add a little orange zest to the almond cream for a bright, citrusy note.
Storage: keep in an airtight container up to 2 days; reheat in the oven to bring back crispness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 420
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 55 mg