By Dessert Fix
Almond Croissants
14 steps
Prep:4hCook:20min
This recipe combines the tenderness of homemade croissants, the richness of almond cream filling, and a sweet touch from a sugar syrup coating. The process requires some patience, but the final result is a flaky, moist, and flavorful pastry, topped with almond cream, a sprinkle of sliced almonds, and a dusting of powdered sugar. The harmony of textures and flavors will make your efforts worthwhile.
Enjoy your almond croissants 🥐
Updated at: Thu, 17 Aug 2023 11:30:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories585.4 kcal (29%)
Total Fat35.1 g (50%)
Carbs61.2 g (24%)
Sugars27.4 g (30%)
Protein8.7 g (17%)
Sodium332.9 mg (17%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the cold water while mixing until a dough forms. Knead the dough for around 10 minutes until it becomes smooth and elastic. Cover the dough with a cloth and let it rest for 30 minutes at room temperature.
Step 2
Roll the dough into a rectangle on a lightly floured surface. Place the cold butter between two pieces of parchment paper and pound it with a rolling pin until it's a rectangle, about 1/3 the size of the dough.
Step 3
Place the butter on the bottom two-thirds of the dough. Fold the uncovered third of the dough over the middle third, then fold the bottom third over that. You should have three layers of dough and two layers of butter.
Step 4
Roll out the dough again into a rectangle, then fold it in thirds, just like before. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 5
Repeat this process twice more, for a total of three folds and rests, always starting with the open ends of the rectangle facing you.
Step 6
After the final rest, roll out the dough one last time into a large rectangle. Cut triangles out of the dough, then roll each triangle up, starting from the wide end, to form a croissant shape.
Step 7
Allow the croissants to proof for 1 to 2 hours until they're puffy and light.
Step 8
While the croissants are proofing, prepare the almond cream. Mix together the almond flour, sugar, softened butter, and egg until well combined.
Step 9
For the sugar syrup, combine sugar and water in a pot over medium heat. Stir until the sugar completely dissolves, then remove from heat and set aside to cool.
Step 10
Preheat your oven to 200°C (390°F). Bake your proofed croissants for 15 to 20 minutes until they're golden brown.
Step 11
Once out of the oven, while the croissants are still warm, carefully dip each croissant into your cooled sugar syrup, ensuring it's well coated. Let them drain on a wire rack.
Step 12
After the croissants have cooled slightly, slice each croissant in half but not all the way through, and fill with a spoonful of almond cream.
Step 13
Place a small dollop of almond cream on the top of each croissant, sprinkle with sliced almonds, and dust with powdered sugar to finish.
Step 14
Your Almond Croissants are now ready to serve! Enjoy these warm, freshly baked pastries with a cup of your favorite hot beverage for a truly indulgent breakfast or afternoon tea experience.
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