Almond Croissant

Published on December 6, 2020 in Bakery By Vincenzo Prosperi

How to Make Almond Croissant

Almond croissants are crescents of absolute heaven. These flaky morsels are filled with the most luscious almond cream and you cannot go past their nutty flavor or golden exterior. What is the secret to getting them beautiful and crisp on the outside while moist and fluffy on the inside? All is revealed in this episode of my baking series, cooking once again alongside master baker Anthony Silvio. Watch this recipe to learn how to create the most divine tasting almond croissant and easily recreate the pastry in your very own kitchen.

Watch Almond Croissants Video Recipe:

How to Make ALMOND CROISSANT Recipe like a Baker

Anthony’s Top Tips To Make Almond Croissant

BEST method to add it

Hold the piping bag in one hand and roll it down half way over your fist, creating a well in the middle. Then add the almond cream using a spatula by pushing up against your thumb.

Slow and Low

In mixing your ingredients such as the almond meal and flour, be sure to beat it slowly on a low speed until it is all mix together.

Nutty and Golden brown

To make sure that your almond croissants is ready, the almond flakes will turn nutty and golden brown. Ready to serve!

Almond Croissant

Vincenzo's Plate

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Prep Time 10

Cook Time 25

Total Time 35

Course Baking, Breakfast

Cuisine French

Equipment

bowl
Stand mixer or Hand mixer
2 Tablespoon
Piping bag or use a zip lock bag
Baking Tray
Baking Paper
Spatula
Hand held saucepan
Sharp knife
Serrated bread knife

Ingredients

1 Orange
1 Lemon
250 grams Room temp water 8.8oz
250 grams White sugar 8.8oz
1 shot Amaretto di Saronno
250 grams Butter 8.8oz
250 grams Caster sugar 8.8oz
250 grams Almond meal 8.8oz
150 grams Plain flour 3.5oz
4 whole Organic eggs
Dollop vanilla bean paste
Flaked Almonds
2 Day old croissant trust me!

Instructions

HOW TO MAKE THE ALMOND CROISSANT SYRUP:
Almond croissants are soaked in sweet syrup so we start with this! Pour the water and sugar into the hand held saucepan and add a piece of lemon and orange peel (just cut a piece using a sharp knife).
Boil this for 3-4 minutes then turn off and allow to cool before adding the shot of Amaretto (Di Saronno) and stirring through.
Leave for 1hr until fully cooled (or put in the fridge to speed process up!)
Once cooled, pour into a large bowl.
HOW TO MAKE THE ALMOND CREAM:
Cream together butter with sugar and a dollop of vanilla bean paste using a stand mixer at medium speed.
Mix through one egg at a time, beating the ingredients as you add each egg.
Next add the almond meal and flour before beating slowly on low speed until it is all incorporated.
HOW TO ASSEMBLE THE CROISSANT
Prepare a tray with baking paper on top.
Cut the croissant on an angle using a serrated bread knife, from the outside and ¾ through – don’t cut all the way to the end!
Gently open the croissant and lay flat.
Using both of your hands, hold the croissant open with the inside part facing down and soak in the bowl of syrup for 1 sec.
Hold the croissant above the bowl, let it drip and then close it gently and let it drip for a further 20 seconds on each side or until it stops dripping.
Place the almond croissant onto the tray (open) and repeat steps 2-6 with each croissant.
Fill each croissant with almond cream using the piping bag covering the entire base.
Close the almond croissant and pipe one straight line of almond cream over the top (down the middle) before dunking it into a plate of flaked almonds.
Repeat steps 7-8 for your desired number of croissants.
Place the tray of almond croissants in the oven at 180°C/356°F for 25 minutes or until almond flakes turn nutty/golden brown.
E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Keyword bakery style croissants, easy croissant recipes, easy homemade croissants, french pastry recipe, Homemade croissants, sweet breakfast pastries

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