Almond Croissant

Created by The French Pastry School

Yield: 18 Almond Croissants

For the Almond Cream:

Ingredients Preparation
  • 180g
    Butter, 82%
  • 200g
    Confectionery sugar
  • 1g
    sea salt
  • 180g
    American Almond® blanched almond powder
  • 10g
    Pastry cream powder or cornstarch
  • 120g
    whole eggs
  1. Mix the butter and confectionery sugar in a stand mixer with a paddle attachment.
  2. Add the salt, nut powder, and pastry cream powder.
  3. Gradually add the eggs until the mixture comes together.
  4. Store in the refrigerator or freezer.

For the Almond Syrup:

Ingredients Preparation
  • 250g
    water
  • 300g
    granulated sugar
  • 25g
    American Almond® blanched almond powder
  • 2drop(s)
    Almond extract
  • 15g
    orange water
  1. Bring to a boil the water, sugar, almond powder, almond extract, and orange water.
  2. Cover with plastic wrap and let the syrup infuse over a bain marie for 15 minutes.
  3. Cool the syrup and store in the refrigerator until needed.

For the Assembly:

Ingredients Preparation
  • 18
    croissant
  • 100g
    Almonds Sliced Blanched - 25# carton
  • 100g
    Confectionery sugar
  1. Cut each croissant in half horizontally and dip the halves in the syrup. Let the croissants drip on a wire rack to remove the excess syrup. Transfer them to a sheet pan lined with parchment paper.
  2. Spread a 1/8-inch layer of almond cream in the middle of the bottom half of each croissant.
  3. Cover with the top halves and pipe a small amount of almond cream on the top of each croissant. Sprinkle with sliced almonds and confectioners sugar.
  4. Bake the croissants for approximately 20 minutes until golden brown at 160ºC / 320ºF. Dust the baked croissants with additional confectioners sugar.
  5. Cool and serve.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

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903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528