This was an amazing but also terrible idea on my part. Because they’re way too delicious.
I’ve had almond croissants on my to-make list ever since we came across this amazing bakery down in Monterey. We happened to snag some of theirs right out of the oven and they were uh-maze-balls. A little bit creamy in the center, caramelized on the outside…they were pretty rich, but so so good. I didn’t know it would be so easy to re-create that deliciousness at home!
My rating: 10/10
Why: Tastes like what I remember of that Monterey bakery, seriously good.
Makes about 12 small croissants
- 12 small croissants
- sliced almonds
- powdered sugar
- 1 cup water
- 2 Tbsp sugar
- 3 Tbsp almond liquor such as Disaronno (opt.)
- 1/2 cup sugar
- 1 cup almond flour
- pinch salt
- 1/2 cup unsalted butter, diced
- 2 eggs
Make the syrup by pouring all of the ingredients into a small saucepan and setting over medium heat. Let that come to a simmer, stirring. Simmer for about 1 minute until the sugar is dissolved. Place in a clean bowl to let it cool.
For the cream, pour the sugar, almond flour and salt in a food processor. Pulse a couple times to combine. Then while you have the processor running, add half of the butter a few pieces at a time. Wait until that is completely mixed, then add 1 egg. Again wait until completely combined before doing the same again with remaining butter and egg. Set aside.
Heat oven to 350F and line a large pan with parchment paper. Prep a large plate with a couple of paper towels.
Slice open croissants, leaving a hinge on one side. Dip each in the syrup, coating well, and place on the paper towel-covered plate to soak up excess liquid.
Transfer one croissant to your pan and fill the inside generously with cream. It’s okay if it oozes out slightly. Then spread a a layer of cream on the top and sprinkle with sliced almonds. Do the same for the rest of the croissants.
Bake for 15 minutes until the edges start to golden and the cream is set. Let cool for just a couple of minutes and then sprinkle with powdered sugar. Best eaten warm, but are also great heated up later or even cold. They keep for about a day.
Recipe adapted from HERE.