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If you've got 20 minutes, that's all it takes (hands-on time) to put together these Ridiculously Easy Almond Croissants. They look like they came from a fine French patisserie and they're ridiculously delicious too!
This easy almond croissant recipe came about quite serendipitously. I'd requested a few boxes of puff pastry in my last grocery delivery order, not really having a specific purpose for it. I just love having my freezer stocked with this super convenient product. At the same time, I just happened to have almond croissants on my brain. For some reason, I had been remembering the delicious, flaky, frangipane-filled, toasted-almond-topped pastries that Scott and I enjoyed during the seven years that our daughter, Cait, lived in London (yes, the British make EXCELLENT croissants too).
I was actually getting ready to re-test a new blondie recipe (coming up soon!) when the thought hit me: "I wonder if you could make croissants from puff pastry?". I knew it wouldn't be exactly the same as the flaky, multi-layered, laminated dough that classic French (and British) croissants are made from, but I was so intrigued with the idea that I quickly abandoned my blondie project.
Out came the puff pastry as well as butter, sugar, eggs and almond flour to put together an easy frangipane (almond filling). I just had to wait for the puff pastry to thaw a bit. Once it was ready, I simply unfolded the dough (no rolling), cut it into triangles and covered it with the delicious frangipane (sweet almond cream). Then it was simply a matter of rolling up the triangles, croissant-style, brushing them with an egg wash (egg and water) and topping with sliced almonds.
When I peeked in the oven, halfway through the baking time, I was thrilled with the magic that was transpiring. The cold, flat puff pastry dough was living up to its name, puffing up beautiful and taking on a golden hue. Ten minutes later I pulled them out, anxious for these little beauties to cool a bit.
The first bite immediately took me back to England and France and all the little cafés, patisseries and boulangeries we developed a reputation for enjoying so much (our kids say we can sniff out a good bakery like bloodhounds can track their prey). I could hardly wait to bring one to Scott, who was working in his office.
I presented him with the powder sugared-coated confection and said, "Want to take a trip back in time?". He took one bite, rolled his eyes and said, "I think I need a moment of silence". I laughed but I knew just what he meant, they're that good!
I've been playing with the technique ever since and have tweaked and refined it a little along the way. I decided to wait until the last few minutes to add the almonds as they tend to toast too much (aka, burn) in the hot oven if they're added at the beginning. In order to make the almond topping adhere, I simply thin out the leftover frangipane filling with a splash of milk and brush it over the partially-baked croissants before sprinkling with the almonds. They cling to the croissants beautifully and toast a bit during the last few minutes of baking.
Although this recipe is truly ridiculously easy (you don't even have to roll the dough), I wanted to show you clearly how the dough is cut and rolled into croissants. So I had Scott take a few pics of the process. Here you go!
- Unfold thawed (but still cold) puff pastry on a work surface. Divide each sheet into 3 fairly equal size rectangles. I use Pepperidge Farm puff pastry. Each sheet is around 10x15-inches. If you use a different brand, you may need to adjust a bit.
- Cut each rectangle into two long triangles. I use my pastry scraper (a wonderfully versatile kitchen tool) for this, but you could also use a sharp knife.
- Place all of the triangles with the short, flat end facing you. Cut a small slit at this end of each triangle (this will make it easier to roll up pretty-shaped croissants).
- Scoop 2 teaspoons of frangipane onto each triangle. Spread the frangipane over the surface of each triangle.
- Starting at the slit end, roll the dough into croissants, spreading the dough apart a bit at the slit as you start to roll.
- Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan.
A MUST for the Ridiculously Easy Café category
If you're a regular Café reader, you know the deal regarding our Ridiculously Easy recipes. But there are lots of new readers, as well, so I'll take a minute to explain. Here, at The Café, we have a special, beloved-by-our-readers, category of recipes that we call Ridiculously Easy. You can check them all out here and you can read more about them in more detail in this post. But to be concise, our Ridiculously Easy recipes are the ones that make you look like a kitchen rock star (in this particular case, a French kitchen rock star) with minimal effort.
Children will always (well, almost always) tell you the truth
Two of our grandchildren, Emmy and Hayes, spent the night last night. Even in the midst of busy children running through the house, I was able to whip up a batch of these easy almond croissants this morning. They hurried through their scrambled eggs for a promise of one of these warm, sweet treats. They each took a bite and without being asked said, "These HAVE to go on the blog!". So there you have it, "from the mouths of babes".
Put puff pastry, almonds and almond flour on your grocery list if you don't already have them. Take 20 minutes and put together a batch of these Ridiculously Easy Almond Croissants. Expect rave review and perhaps even some requests for "a moment of silence"! Bon Appétit!
Café Tips for making these Ridiculously Easy Almond Croissants
- This recipe calls for puff pastry. The most common puff pastry available here in the States is made by Pepperidge Farm. You'll find it in the freezer section of almost every grocery store. It comes in sheets as well as pastry shells. You want the sheets for this recipe.
- Some specialty stores like Trader Joes and Whole Foods carry other brands of puff pastry. Some puff pastries are made with butter and some with shortening. The all-butter puff pastries are delicious, but with this particular recipe, we're adding a filling made with butter so you'll still get delicious flavor even if you use puff pastry made with shortening.
- Puff pastry is easy to work with, but there are a few tips that are important to know:
- Puff pastry usually comes in a box with individually folded and wrapped sheets of dough. Only thaw what you want to use and keep the rest frozen.
- Puff pastry doesn't keep well in the refrigerator for longer than 24 hours.
- Either thaw the dough in the refrigerator for several hours or thaw at room temperature for 30-40 minutes.
- Wait to unfold the dough until it is thawed so it doesn't crack or tear.
- For optimal baking results, puff pastry likes to stay cold. If you're going to use several sheets, work with one at a time and keep the rest in the fridge, covered with plastic wrap, to prevent the pastry from drying out.
- If your puff pastry gets warm while you're preparing these easy almond croissants, simply pop the unbaked croissants into the refrigerator for 15-20 minutes before baking.
- The almond cream filling (aka frangipane) in these croissants calls for almond flour. Almond flour is ground blanched almonds. You can also use almond meal which is ground unblanched almonds. Almond meal is a little coarser so I really like to use almond flour (although I've seen recipes using both almond flour and almond meal).
- Almond flour is really pricy at my local grocery store (almost $20 for a 2-pound bag) so I like to order it online. If you have Amazon Prime, it's usually on your doorstep the next day.
- Don't try to add too much of the frangipane filling or the croissants can get soggy. Two teaspoons is the perfect amount per croissant.
- These croissants are best on the day they are made. However, you can make them ahead and freeze them, unbaked. Pop them in the oven, frozen and just allow a few extra minutes of baking time. That way you can pull as many as you want out of the freezer and have freshly baked croissants any time you get the whim! (You can also freeze the leftover frangipane to use for brushing the croissants when adding the almonds.)
- I like to serve these croissants, warm, shortly after being baked. If you're serving them later in the day, a short, 10-second stint in the microwave makes them "come alive" again!
Thought for the day:
Be strong and courageous.
Do not be afraid; do not be discouraged,
for the Lord your God will be with you wherever you go. Joshua 1:9
What we're listening to for inspiration:
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Ridiculously Easy Almond Croissants
Ingredients
For the almond cream (frangipane) :
- 3 tablespoons very soft butter
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup almond flour
- 1 tablespoon all-purpose flour
For the egg wash:
- 1 large egg
- 1 teaspoon water
For the croissants:
- 17.25- ounce package of purchased puff pastry, (2 sheets)
For finishing:
- ½ cup sliced almonds
- powdered sugar, for sprinkling
Instructions
For the prep:
- Preheat the oven to 400˚F. Line a 13x18-inch sheet pan with parchment paper.
For the frangipane (almond cream)
- Combine the butter and sugar in a medium-size bowl. Whisk together well. Add the egg and extracts. Whisk again until smooth.
- Add the almond flour and stir to combine. Add the all-purposeflour and stir again until smooth.
For the egg wash:
- Combine egg and 1 teaspoon water in a small bowl. Stir vigorously with a fork until well combined. Set aside.
For the croissants:
- Unfold thawed (but still cold) puff pastry on a work surface. With a dough cutter or sharp knife, cut the dough into 3 equal-size rectangles (see picture above in the post). Cut each rectangle into 2 long triangles.
- Place all of the triangles with the long end, facing you. Cut a small slit at the wide end of each triangle (this will make it easier to roll up pretty-shaped croissants).
- Scoop 2 teaspoons of frangipane onto each triangle. Spread the frangipane over the surface of each triangle.
- Add one tablespoon of milk to the leftover frangipane and set aside.
- Starting at the wide end, roll the dough into croissants, spreading the dough apart a bit at the wide end as you start to roll.
- Repeat this process with the other sheet of puff pastry, then place all of the croissants onto the prepared sheet pan, spacing 1½ inches apart.
- Brush each croissant with the egg wash, lightly but covering all of the exposed surfaces.
- Place in the preheated oven and bake for 15 minutes. Remove from the oven and brush with the diluted frangipane. Sprinkle each croissant with a scant tablespoon of sliced almonds. Return to the oven for another 5-7 minutes or until medium golden brown.
- Remove from the oven and transfer to a cooling rack. Allow the croissants to cool for 10 minutes then sprinkle with powdered sugar. Put on your French bakers hat and serve warm or at room temperature. Bon Appétit!
Notes
Nutrition
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The interiors of these were raw. I left them in for another 20 minutes and still didn't get them cooked through. I noticed in other replies, you mentioned that the interiors were supposed to be moist, but did you mean that the dough was uncooked?
Hi Francine, not sure why your croissants came out raw in the center. They should be moist and a little gooey in the center, as that's the nature of fangipane, but the dough itself should not be raw.
Eight people with powdered sugared lips moaning. What an amazing treat! Made as is...perfect. Thank you, Chris 🙂
Haha! Loved your comment so much, Heidi! Thanks, it made my day!
I would love to make these but the thin light gray font is horrible. The entire website is like this - why make it so difficult to read? (I am not vision impaired.)
Hi Carol, I’m so sorry you’re having trouble reading the font. I haven’t had others complain about this however if you click on the PRINT button in the recipe card, there is an option to increase or decrease the font size. This recipe is delicious! Hope you get a chance to try it!
Difficulty following verbal instruction, "cut a small slit at one end". What??? Where? How Small? A PICTURE would really help.
Also, these are puff pastries, NOT a yeast-based croissant. Better to buy a proper croissant and fill it.
Hi Debi, sorry if the directions sound confusing. If you scroll up through the post you’ll find a picture tutorial that shows each step.
You’re right, this is puff pastry but it’s a super delicious, easy and fun way to get that wonderful almond croissant flavor and a great flaky texture.
I think if I try this recipe again, I'll need to do some adjusting. Initially cooking them for 15 minutes at 400 degrees left them way too done (almost burnt), so the almonds could not properly set. Also, 2 tbsp of the almond spread per croissant was a bit excessive and by the end of it, I was having to only put 1 tbsp on each croissant to have enough for all of them. Overall, if adjustments in the temperature and/or timing are made, as well as the reduced portioning of the spread, I think that this recipe is a great one to keep. Thanks for sharing it!
Hi Jade, so sorry you had trouble with this recipe. Every oven is a little different so, you’re right, you may have to adjust accordingly. Regarding the frangipane filling the amount is just right for us, but feel free to adjust to your taste!
I made this recipe for the first time and it was perfect. Tasted amazing. Will definitely make this again.
Awesome! Thanks for the review, Ria!
Hi Jade,
Perhaps someone has already pointed this out, but I noticed that you said that 2 tbsp of almond spread was excessive. And you are right -- if that were what the recipe called for. If you will check again, you'll see that the recipe calls for 2 teaspoons, not 2 tablespoons. And, viola, mystery solved! Hope you give it another try . . .
Thanks, Dorothy!
These are AMAZING and DELICIOUS!
Awesome! Thanks for letting us know, Jan!
Hi Chris, thank you for brilliant recipe with all the detailed steps. The almond croissants were delightful and will become a brunch staple when I'm hosting. They wow and impress at a fraction of the cost.
Wonderful! Thanks for the review, Ravs!
My daughter loves chocolate croissants - I'm wondering how it would taste to add some cocoa to the frangipane? Thanks!
That sounds wonderful, Elizabeth!
These were incredibly easy and delicious. I made half a batch since I didn’t want to make to many
Awesome! Thanks for the review, Holly!
Is it possible to use almond paste instead of the almond four mixture?
Hi Lyn, yes that will work although it may be a little more difficult to spread.
I really wanted this to work, because I love croissants and I love almond! But, I followed the recipe to a "T" and was disappointed. The inside of the croissants did not "puff"...just kind of moist. My guess was that rolling it up constricted the layers too much. Ideas? I might try again, but just wrap them once....kind of like Trader Joe's does their almond croissants.
Hi Katie, so sorry this recipe did not live up to your expectations. This is a quick , easy rendition of an almond croissant which would normally take many hours to make. That being said, almond croissants have moist interiors because of the Frangipane filling. They are not like a traditional croissant with a flaky light interior. This is meant to be a “taste” of an almond croissant without all the work.
Well, I just had one for breakfast before church and it was pretty good!! I'll give it another whirl. And, someone else in my house likes them because a bunch are gone! Thank you so much!!!
Thanks, Katie!
Way too much work for, at best, a mediocre almond croissant. Will not be making these again.
Hi Chris, so sorry you went through all that work and didn’t enjoy them. So many others have loved them.
I make them to this exceptional recipe, frequently, and I utterly adore them (as does my wife). I would certainly not dream of making them without an egg! Many thanks.
Thanks, Alan! So glad you enjoyed these!
can we do this eggless?
Hi PA, I haven't tried this recipe without eggs. The egg holds the frangipane together and for the wash, helps the almonds to adhere to the dough.
Delicious
Thanks, Angella!
Your post of these almond croissants are so wonderfully comprehensive that I cannot wait to try them! Sincere thanks for this lovely post!
Hope you enjoy them, Cis!
I have now made this recipe 3 times and absolutely adore it. My goal is to make "real" croissants this winter, but I honestly love puff pastry and this works so well. Thank you Chris for a great easy recipe. I, like you love frangipane and there are so many uses for it. Definitely 5 stars from me.
Wonderful! Thanks for letting us know, Erika!
I loved this recipe and just wanted to add a comment here on a easy twist.
I recently purchased some Pisti Pistachio Spreadable Cream from Costco and have used that instead of your recipe filling and its divine also
Thanks, Amanda!
Morning, I love your recipes. My question today is, can I make the almond frangipane the day before and keep it refrigerated until the next morning? I’d like to make the croissants fresh the morning I have my grandchildren. Thanks.
Yes, you can do that, Nadia. Enjoy!
Thanks. I had 12 years without them bc in Miami I tried two and they were too sweet. I used to eat at Cafe Bambi in Maracaibo Venezuela. Now I am happy I can make them.
Enjoy, Nay!
Really delicious and easy! My only complaint is that the time listed wasn't nearly enough time for them to get golden brown. I had to add an extra 10 minutes, and the inner layers were still pretty soft. If you want that crispy flaky croissant experience I would recommend adding an extra 10 minutes to the first baking time, and then just keep an eye on the second bake and take them out when they are a deeper golden brown (think a caramel color).
The actual flavor of the frangipane is delicious though, i will definitely make these again!
Hi Nicole, so happy you enjoyed these. Every oven is a little different so it's best to go with the color rather than the suggested time.
Hi Chris
I want to make these for breakfast tomorrow but I would like to use day old croissant instead of the puff pastry. Would you be able to tell Me how long I should cook them at what temperature so I don’t burn the croissant but also that I cook the almond cream properly?
Hopefully you will read this on time for me.
Hi Chantal, I haven't tested this recipe with day-old croissants so, sadly, I really can't advise you.
Thanks for the quick reply 🙂
Hi! I am searching for a Ridiculously Easy 😉 almond croissant, with actual almond paste filling. Can you please help? Thanks! Much Love!
Hi Cassandra, I don't have a recipe like that at this time. Almond paste isn't that readily available for a lot of our readers - that's why I went with this method.
Hello, we discovered this delicious almond croissant at the breakfast buffet on our Thailand holiday. I immediately had to go in search of a recipe. Thank you so much for this. Here in Thailand, they have doused the almond croissant thickly with frangipani cream. So they don't look quite as nice as yours, but you get even more of the delicious baked cream.
Hope you enjoy them, Angela!
I love frozen puff pastry dough. I can’t wait to try these .I absolutely love anything almond.
Enjoy, Dorothy!
Good morning Nina,
I do NOT make 300 croissants daily, i doNOT have the time. I make yours 3-4 times per year and so happy you made my favorite croissants so easy and delicious. Thank you for that.
Thanks, David!
This is NOT a croissant recipe no matter how simple you may think it is...
I make by hand over 300 croissants daily, using organic flours from Central Milling and great French Beurremont Butter.There is no substitution for doing things the right way...
Bonjour, Denis! BRAVO to you! You are absolutely correct. But these pastries are quite delicious, as you can surmise from these reviews. Sometimes, although it's not the way we would prefer, we have to go with an easier version due to time constraints. That is what this recipe is all about.
I don't know why Denis is typing negatively of this recipe, I just found and joined your page today, and just made these as I love my 6 kids and 3 grands to enjoy the tastes I grew up with being Swedish (almond is everything!!); That said, I do not have a commercial kitchen as he must have to make 300 a day, nor the many extra helping hands to prep, prepare and clean up!! I LOVED this recipe, and yes, I have made croissants by hand and yes, it is a labor of love I would not do everyday...these I could do everyday!!!! Thank you for an easy, economical way for us home bakers with jobs and family to still make foods that make memories 🙂
Your new subscriber 🙂 P.S. I love the verses and songs, they mean much to me as well !!!!
Thank you, Ann! So glad you're enjoying the site 🙂
I struggled to get past and close the 7 pop-ups and media players, that I gave up trying to read your recipe. I understand what "pays" the bills. I feel it's unrealistic to expect your patrons to navigate through this.
Respectfully,
Eugene Fraker
Hi Eugene, sorry for your frustration but, you’re right, everyone has to earn a living and pay their expenses.
The ads are the way we’re able to offer well tested recipes to our readers for free. There is a “jump to the recipe” button on the top of every post though so you don’t have to scroll through the ads if you don’t want. Kind regards, Chris
Followed recipe exactly. Delicious. Might add a bit more sugar next time
Thanks, Lin!
I have made this recipe 4 times now and each and every time it amazes me. It is simple enough to put it together, baked and on the table for a delightful start to the day or o marvelous desert. I followed the recipe as written and wouldn’t change a thing. It’s AWESOME!
Awesome! Thanks so much for letting us know, CJ!
I cant wait to make these Croissants. So easy and seem almost foolproof.
Chris, i have ground almonds in my freezer, can i use in this recipe.
Thank you.
Margaret
. B.C.Canada.
Hi Margaret, you could definitely use frozen ground almonds but they should be the blanched variety for this recipe, not ground up almonds with the skins on.
Thank you Chris...the answer I was hoping to get.
Off i go now to do you know what...BAKE.
Wishing you and yours a very merry and joyous Christmas with many 🙏
Merry Christmas, Margaret!
Hello,
I wanted to make these but it’s a big batch can I make this batch and freeze them or refridgerate them? Could you let me know what’s the best thing to do? Also should I make them full to freeze? Thanks
Hi Shri, that's one of the beauties of this recipe. You can make them completely except for baking. Then pull them out whenever you want to serve them and pop them in the oven without thawing. You'll need to give them a few extra baking minutes but they will come out great. If you're concerned about the time, just pull one or two out ahead of time and see how long they take. Then you'll know exactly how much time you need to plan on.
Is it possible to use premade pure almond paste instead (Solo brand)? How would the recipe be adjust for the use of a pre made almond paste?
Hi Nina, I honestly haven't tried premade almond paste so I can't say for sure how it would work or how to adjust the recipe. If you do try it, let us know!
Did you ever try is woth the solo brand?
Hi Umber, I haven't used a store-bought almond paste as this is so easy to make and is way less expensive.
The amount of deliciousness in these is unheard of! You know how you always wish there was more of the almond inside the croissants? Wish no more! There is just the right amount with this recipe. Easy to make and a real crowd pleaser.
Thanks so much for sharing your review, Lisa!
Hi Chris
Just came across your "Cafe" website and I can't wait to try your "incredible ridiculously easy recipe".
I have just retired and a novice in baking and cooking and am from Malaysia.
I love reading the Bible verses that you quote - a reminder to our Heavenly Father's goodness at tis time.
God Bless!
Jenny Chua
Thank you so much, Jenny! So glad you found us, and I hope you enjoy the recipes!
Followed recipe. Outside was done. Inside was still doughy. If I cooked longer the outside would burn.
Hi JB,
The inside is supposed to be somewhat creamy as it's a frangipane filling. If it was doughy though, your oven may be running a little hot. If you make them again, reduce the heat and bake them a little longer.
Hi Chris!
I made another of your fantastic recipes! Soooo good! Question...is the center of the croissant supposed to be a bit doughy? They were a beautiful brown when I took them out. I baked them in 400 degree oven for 15mins(I used an oven thermometer), did the topping of almonds and back in for 10 mins. They tasted fantastic just wondering about the center.
Thanks, for sharing your review, Tracey! I'm so happy you enjoyed them.
Regarding the center, I've always described authentic French almond croissants as being a little "custardy" in the center. That's the texture of the almond paste, definitely a little different than a regular croissant but super delicious!
Just found this recipe. I love anything almond, cant wait to try them. I especially like the idea of making ahead and freezing. Thank you
I hope you enjoy them, Dorothy!
Hello! I made these and froze the majority for future breakfast treats. I dropped the frangipane in tablespoon dollops onto cling wrap, then froze it along with the croissants. Now I'm questioning that decision... is that the way you do it? Thaw the frangipane and brush it on after the croissants are baked (then pop them back into the oven as the recipe states)? Or do you brush it on before freezing them?
Hi Terri, I think either way would work. I usually brush them before freezing then freeze them uncovered for about an hour. After an hour I put them in a storage bag or container. That way, they don't stick together.
I have no almond flour what do i do thank you vicky
Hi Vicky, I think I would either go with a different recipe as almond flour is a very integral part of this recipe. That being said, if you have blanched almonds you can grind your own almond flour in a food processor.
Hello! Recipe looks delicious, almond croissants are the best! In the UK we can buy ready made ‘croissant pastry’ that is chilled..could I use this instead of puff pastry? I’m assuming so but didn’t know if the texture would be too different.
Lucky you! Yes, that should work great, Danielle!
Hi, I have all the ingredients except for almond flour. I do have almond paste. Can I still make these. Thanks
That should work great, Sharon!
Hi Chris, thank you for such an incredible recipe! I made these to take around to the neighbours on Christmas Eve and they tasted amazing but a lot of the filling leaked out so they didn’t look particularly great. I want to make them again with a bit more almond essence - my daughter’s request - and would so love them to look a bit more like yours. What did I do wrong?
Thanks, Carole! I'm so happy you enjoyed these. I wonder if they got a little too warm before baking. You might want to refrigerate the rolled up croissants for awhile before baking.
To get more almond flavor, just up the extract a little bit. And since every flour is a little different, you could add a little extra flour to the frangipane to keep the filling from leaking.
Thank you so much Chris, I’ll try both of those suggestions. And apologies for not leaving a star rating before. It was the first time I’ve ever commented on a web page. I think your entire site is a resounding 5 stars!
Happy New Year to you,
Carole
Made these to go with afternoon Christmas coffee, and they were so good! Even my French husband approved. 🙂 I could eat the frangipane all by itself. Thanks so much for this easy recipe!
I have all the ingredients and I’m going to bake these tomorrow! Weekend treat:)
Can these be prepared the day before and frozen?
Yes, they can!
Hi how far in advance can I make the frangipane?
Because it involves a raw egg, I would mix up the frangipane right before I'm going to use it.
Thank you for the recipe , they look and are delicious, I’ve posted a pic of ours
A couple questions about the frangipane ?
I found 2 teaspoons to be quite a bit of filling and that left me not enough to brush my second 1/2 dozen at the 15 min interval
I guess I could make another batch and use a little less , ok going in for a second serving lol
Thanks again
Thanks, Michael, for takng the time to leave a review. It has worked well for me to use 2 teaspoons but you may have better results using a little less filling.
Hi… My favorite pastry at Starbucks is their almond croissant. But with Covid there hasn’t been a lot of it incentive to go to the café. I tried your recipe today and for the most part I liked it. However, the almond filling isn’t as sweet & “almondy” as I am accustomed to at Starbucks. Might I add a bit more sugar & extract?
Of course you can adjust this recipe to your taste, Maryjo!
Hi! I'm just now starting to get into attempting to baking and am excited to try these. I was wondering, there's a Cafe around the corner that makes chocolate almond croissants that my friend and I love. I thought it'd be nice to make him some for Christmas! If I wanted to add chocolate to a few would I just add chips to the frangipane? Would I melt them before or just allow the oven to handle that during baking? (Sorry if these are silly questions, I just want to be sure) thank you!
Hi Brianna, I would add some mini chocolate chips or chopped chocolate to the frangipane. Don't melt them ahead, the chocolate will melt nicely in the frangipane.
Chers Chris and Scott,
What a delightful find as I have been trying to figure this out for some time!
I made an orange version of the Mamie cake which I know well from having lived with both of our French grandmothers and alo had 8 great aunts who were fabulous mamie bakers!
Will be trying this recipe soon, but I am going to have to swim 22 laps or a half-mile a day before I become deserving by Sunday. The cake part is the easiest, and the croissants are planned for Sunday. I expect that this is a very good solution to the agony of layers and butter. Best regards with many thanks. Bientot~--Denise LaGasse (no place for the accent in this box: Lah-Gah-Say, family from Aquitaine but I am here in Florida, COVID stuck for the past few months and new moments)
Haha! You made me laugh, Denise! I love that your aunts and French grandmothers made the Mamie cake. You truly know the real deal!
Hope you enjoy the croissants. They're different than authentic French almond croissants but also delicious!
And I know what you mean about swimming. Scott and I swim 40 laps a day to make up for having this food blog! 😂
I just made these yesterday and they are so delicious.
I'd like to call out a modification to the instructions, you don't list the egg & water for the egg wash. I thought I had used the egg in the wrong place, but the recipe actually required 2 eggs!
The only pastry sheets in my store were gluten-free, not too thrilled about the texture.
I print the recipe and I would have loved to have the pictures of how to cut and roll in the printed version. I see I should have put the croissant upside-down, so that the tip was underneath. They looked cute with the little tail to the side.
Great recipe, I now have to try it again, with gluten pastry sheets and arranging correctly on the sheet...at least that's my excuse!
I'm so happy you enjoyed them Edith!
And thanks for pointing out the omission of the 2nd egg. You're totally right about that. I've corrected the recipe.
Regarding having the pictures in the printed version, it's not possible to do that at this time.
Do try it with some good puff pastry! I think you'll REALLY enjoy them! 💕
Edith, I wanted the pictures as well for that first time of making so I used the snipping tool on my computer to add them to my printout.
Good idea!
Made these this morning. Awesome. Found a refrigerated puff pastry at Harris Teeter and it is great. Had good results making chocolate croissants using semi sweet chocolate chips. Nutella was a little too sweet. Thanks, Joanne
Thanks, Joanne, for sharing your review! I have seen that refrigerated puff pastry but haven't tried it. Good to know!
Made the recipe yesterday. So easy! My husband loved the almond croissants. Next time I'm going to try adding nutella instead to make chocolate croissants... I really love your ridiculously easy recipes! Thank you!
That's awesome, Krista! Nutella sounds wonderful too! Thanks for sharing your review.
Update - I froze half of the batch I made. This morning I popped them into the toaster oven and voila 20 minutes later...hot and fresh almond croissants! I am in awe of this recipe...thank you so much!
Thanks so much, Krista, for coming back and sharing your updated review. That is so helpful to other readers!
Thanks for sharing your updated results, Krista! It's so nice to be able to just pull these out of the freezer for a quick, gourmet treat!
I have not tried it yet, but reading it makes my mouth waters, I love the recipe must try it out.
Hope you enjoy them, Jannett!
Hello, how should these be store? Can they be stored at room temperature? How long do they last before going bad?
Hi Jayne, like other croissants, these are the best right after they're baked. They're good anytime that first day but I do recommend warming them for 10 seconds in the microwave. It makes them "come alive"!
If you're not going to enjoy them that day, I recommend freezing the croissants, unbaked then baking (right from the freezer) before you want to serve them. You can also freeze the leftover frangipane for brushing to adhere the almonds during baking.
Hello Chris:
I am setting a goal to attempt to make homemade croissants this week and came across your recipe for the almond croissants. I can't wait to try this with part of the batch. One question, when I make homemade almond and cranberry biscotti, I always add a bit of almond paste to the recipe to intensify the almond flavor. Have you tried this with these? If so, did it work?
Kindly,
Jill Harris
Hi Jill, you defiitely could add almond paste although the frangipane does add a lot of that delicious almond flavor. Almond paste is made up of ground almonds, sugar, oil, and sometimes an egg and frangipane is ground almonds, butter, flour, sugar, and eggs so you can see their flavor profiles would be similar.
I'm drooling, these sound so good, thanks Chris!
Thanks, Jenna!
Perfecto.. it reminds of of the French January king cake Galette des rois ..
thank you 😊
You're welcome, Rita! 💕
Thanks for this recipe!
My question involves the egg...list of ingredients states one egg, but the instructions for the frangipane says “ add the eggs and extracts”. I can’t wait to make these but want to ensure that I am following the recipe correctly.
And a special thank you for always including tips....it is like a visit to your kitchen...
Hi Barbara, thanks for noticing that. I was probably writing faster than my brain was thinking! It should be egg, not eggs. I have corrected that. I appreciate you taking the time to point it out 💕
That sounds delicious, but...have you experimented with chocolate croissants? I would love to see what you come up with!
I haven't but now you've got me thinking, Edith... 😂💕
Oh yes! Please do!
Is there a difference between almond flour and almond meal? The ingredients list almond flour, but the instructions call it "meal".
Can't wait to try these!
Thank you, as always, Chris.
Sue H.
Hi Sue, that's a great question.
There is a difference between almond flour and almond meal.
Almond flour is finely ground blanched almonds where almond meal is ground unblanched almonds. Blanching removes the skins therefore almond flour is finer in texture than almond meal.
You can actually use either in frangipane, I've seen recipes with both. I, personally, prefer almond flour because of the finer texture. But I wouldn't go out and buy almond flour if I have almond meal in the house.
I will clarify that in the Café Tips and recipe.