Almond Croissants Recipe
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Almond croissants have long been one of my all-time favorite French pastries. I love them extra generous with almond filling inside and topped with sliced almonds for that nice crunch. If you’re a fan too, I’ve got all my tips and the full recipe to help you make them at home!
All About Almond Croissants
Originally, almond croissants were a way for French bakers to avoid waste by repurposing day-old croissants. These days, they’ve become a bakery staple you’ll find just about everywhere in France. Personally, their flavor reminds me of the traditional Galette des Rois, a classic French pastry filled with almond cream that’s eaten to celebrate Epiphany in January. In other words, I’m obsessed!
At first glance, almond croissants might seem tricky to make but they’re actually super easy:
- Start with day-old (or fresh) croissants. Slice them in half and generously soak them with a syrup made from water, sugar, and a splash of rum. This brings back their softness.
- Fill them with almond cream, a rich mixture of butter, sugar, eggs, and ground almonds (called “almond meal” in the U.S.). Add another small layer on top.
- Top with sliced almonds and bake for about 15 minutes, until golden and the almondcream has set. Let them cool slightly before serving so the filling firms up.
Good to know: You can use bakery croissants or homemade ones. If you’re feeling adventurous, check out my homemade croissant recipe, everything is explained step-by-step!
Recipe card
Bakery-Style Almond Croissants
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Ingredients
- 6 croissants
For the syrup
- 1 cup water 250 ml
- 2 tbsp sugar
- tbsp dark rum option
For the almond cream
- 7 tbsp unsalted butter 100 g, cut into small cubes and at room temperature
- ½ cup granulated sugar 100 g
- 1 pinch of salt
- 2 eggs at room temperature
- 1 cup almond flour 100 g, also called almond meal in the U.S.
- ¼ tsp almond extract optional
Instructions
Prepare the syrup
- In a small saucepan, combine water, sugar, and rum (if using). Heat over medium heat until the sugar has fully dissolved. Set aside to cool.
- Slice each croissant lengthwise, like a sandwich.
- Use a pastry brush to soak the inside, outside, and ends of each croissant generously with the syrup.
For the almond cream
- In a mixing bowl, cream the softened butter, sugar, and pinch of salt using a spatula or whisk until smooth and uniform.
- Stir in the almond extract if using, then add the eggs one at a time, mixing well after each addition.
- Finally, fold in the almond flour until the mixture becomes a smooth, spreadable paste.
Assembly and baking
- Preheat your oven to 355°F (180°C) convection or 375–390°F (190–200°C) conventional. Line a baking sheet with parchment paper.
- Spread a generous layer of almond cream onto the bottom half of each croissant. You can use a pipping bag if you like.
- Close the top, add a small dollop of almond cream on each croissant, and sprinkle with sliced almonds.
- Bake for 15–18 minutes, until golden brown and the almond cream is set.
- Dust with powdered sugar once cooled slightly. Serve slighty warm or at room temperature.
Notes
Nutrition
Pro Tips for Perfect Almond Croissants
Here are a few tips to make your almond croissants just like in the bakery (or even better!):
- The syrup is key: It rehydrates dry croissants and brings back that bakery-fresh texture. Be generous, especially on the inside, but you likely won’t need all the syrup.
- The almond cream texture matters: It should be smooth and creamy, not runny. If it’s too soft, pop it in the fridge for 30 to 60 minutes to firm it up this makes spreading easier.
- Almond extract: Just a few drops go a long way! It gives that authentic flavor, but too much can be overpowering.
- Watch them closely in the oven: Since croissants are already baked, they’ll brown quickly. Once the almond topping sets and the sliced almonds begin to toast, they’re ready. The almond filling will continue to firm up as they cool.
Variant ideas
Want to change the recipe a little? Here are some delicious ways to switch up your filled croissants:
- Chocolate Lover’s Twist: Swap the croissants for pains au chocolat (chocolate croissants)!
- Hazelnut Version: Replace the almond flour with hazelnut flour for a rich, nutty flavor, think Nutella vibes, but homemade.
- Pistachio Version: Add a spoonful of pistachio paste to the almond cream or replace the ground almonds with ground pistacchios and top with crushed pistachios.
- Alcohol-Free Option: Skip the rum in the syrup and use vanilla extract or a splash of orange blossom water instead.
FAQ
Yes, absolutely! You can prepare them a few hours in advance. Just reheat them in a 320°F (160°C) oven or air fryer for a few minutes before serving to bring back that perfect crispiness.
Definitely! Once baked and fully cooled, wrap them individually and freeze. When you’re ready to enjoy them, reheat straight from frozen—no need to thaw first. The same method works for freezing plain croissants too.
The best way is to pop them into a preheated oven at 320°F (160°C) or an air fryer for 5–6 minutes. Avoid using the microwave, it will make them soft and chewy instead of crisp.
Frangipane is a mix of almond cream and pastry cream (crème pâtissière). In this recipe, I use pure almond cream, it’s quicker to make and has an even more intense almond flavor.
Well, let’s be honest, these aren’t the lightest pastries! Depending on the croissant you use, each almond croissant contains roughly 400–500 calories. But hey, they’re totally worth it. If it’s an occasional treat, there’s no need to feel guilty, just enjoy every bite!
I loved these and so did all my family too, they were delicious!
Thank you, Liz!