If you’re a café or bakery regular, you might assume almond croissants are too elaborate to make at home. The truth is that they’re deceivingly easy to make. Almond croissants are a delicious way for bakeries to reinvent leftover croissants from the day before—and you can, too.
This simple recipe takes store-bought croissants and, just like your favorite bakery, adds homemade almond frangipane and rum simple syrup for cafe-style almond croissants without the line. With this recipe you can enjoy them from home, still warm from the oven.
Give Croissants a New Life
Most of us haven’t dared make homemade croissants, let alone almond croissants. But I’m here to tell you that these almond croissants are bakery-worthy and are incredibly easy to make thanks to a key shortcut: using store-bought croissants.
If you’ve ever found yourself with more croissants than you know what to do with from a certain big-box store, this is the answer. In fact, it is exactly what bakeries do with their day-old croissants. Not only is this a good way to revamp leftover croissants, it’s a total upgrade.
How to Make Almond Croissants
Almond croissants are made of three components: croissants, rum simple syrup, and frangipane.
I wouldn’t recommend using fresh artisan croissants from your favorite bakery unless you just happen to end up with leftovers. Store-bought croissants actually work best for this recipe as they soak up more syrup.
The simple syrup (a mixture of sugar, water, and rum) couldn’t be easier, and the frangipane (almond cream) is quick to whip up, providing a soft, almond-flavored filling and crispy top for the croissants. No special equipment needed.
Make It Ahead
If you know that you’ll have leftover croissants later in the week, or if you want to get ahead for tomorrow’s breakfast, all of these components can be prepared ahead of time and assembled just before baking.
Store simple syrup in an airtight container in the refrigerator for up to one month (a handy tip if you like to make homemade cocktails). Frangipane keeps in the refrigerator for up to one week. Let the frangipane come to room temperature before using for easier spreading.
For the best flavor and texture, serve these almond croissants within a few hours of baking. I recommend making ahead and storing the different components and then assembling and baking only as many croissants as you think you’ll need.
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Preheat the oven to 350°F.
Position a rack in the center of the oven and preheat the oven. Line a baking sheet with a silicone baking mat or parchment paper.
Make the simple syrup:
To make the simple syrup, add the granulated sugar, water, and rum to a small saucepan. Set over medium heat and cook, swirling the pan occasionally, until the sugar completely dissolves, 1 to 2 minutes. Set aside to cool while preparing the frangipane.
Combine the dry ingredients:
To make the frangipane, whisk together the almond flour, all-purpose flour, and salt in a medium mixing bowl. Use the whisk to break up any large clumps in the almond flour.
Combine the butter and powdered sugar:
In a large mixing bowl, combine the softened butter and powdered sugar with a rubber spatula until smooth.
Assemble the frangipane:
Add the egg and almond extract to the butter mixture and stir until fully incorporated. The mixture will break and separate at first, but keep stirring and it will come back together into a smooth batter.
Fold in the almond flour mixture with a rubber spatula until fully combined and smooth.
Prepare the croissants:
Slice the croissants in half horizontally with a serrated bread knife. Brush the cut side of each half generously with the simple syrup, or give them a quick dip, cut side down. Use up all of the syrup.
To assemble, use 2/3 of the frangipane to spread an equal amount on the bottom half of each croissant, about 2 1/2 tablespoons per croissant. Replace the tops, sandwiching the filling. Use the remaining 1/3 of the frangipane to spread over the top of each croissant, about 1 1/2 tablespoons per croissant.
Sprinkle a small handful of the sliced almonds on the top of each croissant, gently pressing them in so they stick to the frangipane.
Bake the croissants in the preheated oven for 20 minutes, or until the almonds have started to toast and the frangipane on top starts to brown at the edges. Serve warm or at room temperature.
These are best served on the same day they are made.
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