French Almond Croissants (Print Version)
# Ingredients:
→ Croissants and Toppings
01 -
8 croissants, day old, kept uncovered at room temperature overnight
02 -
Powdered sugar for sprinkling
03 -
3 tablespoons almond slices
→ Sweet Syrup
04 -
4 tablespoons rum (optional, or swap with 1 teaspoon vanilla)
05 -
1 cup water
06 -
2 tablespoons sugar
→ Almond Mixture
07 -
1/8 teaspoon salt
08 -
2 large eggs
09 -
1/2 cup fine sugar
10 -
1 stick of butter (unsalted, softened, and sliced)
11 -
1 cup almond meal or flour, or use 2/3 cup whole blanched almonds instead
# Instructions:
01 -
Heat up a small saucepan with 1 cup water, 2 tablespoons sugar, and 4 tablespoons rum. Simmer gently for a minute, stirring until the sugar melts. Let it cool to room temperature once done.
02 -
For whole almonds, pulse them with 1/2 cup sugar and 1/8 teaspoon salt in a food processor until crumbly. Toss in the sliced butter and blend till smooth. Add the eggs one at a time, whipping it until velvety. If using almond meal or flour, blend it with the sugar and salt in a mixing bowl. Then, beat in the butter followed by the eggs, gradually, until it’s light and fluffy.
03 -
Turn the oven to 350°F (175°C) and line a baking tray with parchment. Slice croissants in half, like you’re making sandwiches. Dip each one quickly into the cooled syrup, covering all sides lightly without soaking. Lay croissants on the tray cut-side up. Add 2 tablespoons of almond mix to each bottom half, sandwich with the tops, and spread 1 tablespoon of almond filling on each top. Sprinkle some almond slices over them.
04 -
Bake on the middle rack for 15 to 18 minutes – they’ll be golden and the almond layer will get toasty. Let them cool on a rack until warm or at room temp. Dust a little powdered sugar over the top before serving.
# Notes:
01 -
For the best flavor and texture, enjoy these croissants on the same day you prepare them.