MAKE-AT-HOME ALMOND CROISSANTS

While we don’t serve an almond croissant like this in our shops (we have our beloved Bear Claws in their stead), taking regular croissants and transforming them into these iconic pastry shop treats takes less than half an hour of hands on time. The croissants are sliced, brushed with a vanilla simple syrup, and filled with an almond frangipane before being re-stacked, topped with flaked almonds, and baked for a few minutes. Once they’ve cooled slightly, they’re ready to be dusted with icing sugar and enjoyed! Throw these together to impress and take all the credit——we won’t tell anyone that we made the actual croissants if you don’t.

Makes 6

Active Time: 20 mins

Total Time: 35 mins

Equipment: 1 baking tray, baking paper, small pot, pastry brush

YOU’LL NEED:

6 Grizzly croissants

Simple Syrup

1/3 cup (79 g) water

1/2 cup (112 g) caster sugar

1/2 tsp. vanilla bean paste

Frangipane

6 Tbsp. (85 g) butter, room temperature

1/3 cup (75 g) caster sugar

1 egg, room temperature

2/3 cup (65 g) ground almonds

1 Tbsp. (17 g) dark rum (or replace with 1 tsp. vanilla bean paste)

1/2 tsp. flaky salt

Topping

6 Tbsp. (45 g) flaked almonds

Icing sugar, for dusting

METHOD:

Preheat oven to 170°C. In a small pot, combine all Simple Syrup ingredients and heat over medium until sugar is dissolved. Remove from heat and set aside.

In a large bowl with a wooden spoon, beat together butter and sugar until well combined. Add egg and beat for an additional minute until lightened. Add almond flour, rum, and salt. Mix until well combined. 

Brush the inside cut surface of both croissant halves with simple syrup. Spread 1 ½ tablespoons frangipane across the bottom half of the croissant. Place the top half of the croissant on top of the bottom half with the frangipane. Brush the top surface with more simple syrup, spread a ½ tablespoon dollop of frangipane across the top and sprinkle 1 tablespoon flaked almonds over the top, lightly pressing almonds to encourage the flakes to stick. Place croissant on a baking tray lined with baking paper. Repeat with remaining croissants, frangipane, syrup, and almonds.

Bake for 12-14  minutes. Allow to cool slightly before dusting with icing sugar.