Many Almond Croissant recipes can be found on the internet. Most recipes are identical. They use already baked Croissants, make Almond Cream first, cut Croissants in half, sandwich some Almond Cream, spread some Almond Cream on top and scatter Almond Flakes, then bake. Many people add Flour to Almond Cream, but I don’t want to add it. I decided to use my ‘Almond Cream’ recipe that I have been using for decades. This might be the easiest Almond Croissant recipe.
Makes
2 to 4 Pieces
Ingredients
2 large Croissants OR 3 to 4 smaller Croissants
Almond Flakes as required
Icing Sugar for dusting
Almond Cream
*Note: To make Almond Cream, you need about same weight of all ingredients. If Egg weighs 50g, add 50g of Butter, Sugar and Almond Meal. You may wish to reduce the amount of Butter OR Sugar.
50g Butter *softened
50g (about 1/4 cup) Caster Sugar
1 Egg *about 50g
50g (about 1/2 cup) Almond Meal *plus extra
Method
- Preheat oven to 170℃.
- To make Almond Cream, mix softened Butter and Caster Sugar until creamy, add Egg, mix well, then add Almond Meal, and mix to combine. If it is too soft, you can add some extra Almond Meal.
- Cut Croissants in half, spread some Almond Cream on bottom half pieces, and cover with the top half pieces.
- Spread some Almond Cream on the top, and scatter some Almond Flakes.
- Place on a baking tray and bake for 15 minutes OR until nicely browned. Dust with Icing Sugar and enjoy.
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