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Whip Up Your Weekend: Almond Croissants

(WPDE)

You can impress your guests with this simple almond croissant recipe!

Ingredients:

  • 4 day-old medium croissants
  • 3 Tbsp sliced almonds
  • Powdered sugar for dusting
  • 1 Tbsp sugar
  • 1 Tbsp vanilla
  • ¾ Cup water
  • ¼ cup granulated sugar
  • ½ cup almond meal/almond flour
  • Pinch of salt
  • ½ stick unsalted butter, super soft
  • 1 large egg

Directions:

Make the Syrup:

  • In a small saucepan, combine ½ cup water, 1 Tbsp sugar and vanilla. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.

Almond Filling:

  • In a bowl combine ¼ cup sugar, ½ cup almond meal and salt.
  • Mix until well incorporated, then blend in the butter.
  • Finally add the egg and mix until the whole mixture is creamy and fluffy with a frosting-like consistency.

Assembling your French Almond Croissants:

  • Preheat the oven to 350° F.
  • Line a cookie sheet with parchment paper.
  • Slice each croissant horizontally like you would for a sandwich.
  • Work with each croissant one by one: dip it into the syrup. The croissant should be wet.
  • Arrange the croissants on the tray cut side up.
  • Spread 2 Tbsp of filling on the bottom half of each croissant.
  • Place the top halves on and spread about 1 Tbsp of almond filling on top. Sprinkle with sliced almonds.
  • Bake for 12 to 15 minutes or until the cream is golden.
  • Dust with powdered sugar before serving.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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