Almond Croissants Filled with Frangipane
Day-old croissants are filled with almond cream, topped with flaked almonds and baked crisp.
These almond croissants turn plain croissants into a crisp, fragrant pastry filled with almond cream. The source calls for croissant dough and an undefined half-cup of almond filling; this version uses baked croissants and a simple measured frangipane. Day-old croissants hold the filling well. Bake until the almond topping is golden, then cool slightly and dust with icing sugar. Heat oven to 180°C (350°F) and line a baking tray with parchment. Beat butter and sugar until creamy; beat in ground almonds, egg and extracts until smooth. Slice croissants horizontally without cutting through the back; spread frangipane inside and close gently. Spread a little remaining frangipane on top and scatter with flaked almonds.
Recipe card
Almond Croissants Filled with Frangipane
Equipment: Mixing bowl, baking tray or pan, oven and measuring tools
Ingredients
Instructions
Heat oven
Heat oven to 180°C (350°F) and line a baking tray with parchment.
Make frangipane
Beat butter and sugar until creamy; beat in ground almonds, egg and extracts until smooth.
Fill croissants
Slice croissants horizontally without cutting through the back; spread frangipane inside and close gently.
Top
Spread a little remaining frangipane on top and scatter with flaked almonds.
Bake
Bake 15 to 20 minutes until crisp and golden; cool 10 minutes and dust with icing sugar.
How to tell when it is ready
Bake 15 to 20 minutes until crisp and golden; cool 10 minutes and dust with icing sugar.
Tips
- Heat oven to 180°C (350°F) and line a baking tray with parchment.
- Beat butter and sugar until creamy.
- Slice croissants horizontally without cutting through the back.
- Spread a little remaining frangipane on top and scatter with flaked almonds.
Troubleshooting
- If filling leaks, avoid overfilling and seal croissants gently.
- If tops brown too fast, tent loosely with foil.
Substitutions
- Use almond meal in place of ground almonds.
- Use almond extract sparingly or omit it.
Variations
- Add a little orange zest to the frangipane.
- Drizzle cooled pastries with a thin almond icing.
Serving suggestions
- Dust with icing sugar.
- Serve with espresso or coffee.
- Add fresh berries on the side.
- Offer plain yogurt with a warm croissant.
Make ahead
Prepare the measured ingredients in advance. Best on the day they are baked; refrigerate leftovers and use within 2 days, reheating until crisp.
Storage
Best on the day they are baked; refrigerate leftovers and use within 2 days, reheating until crisp.
Food safety
Keep the egg-based filling refrigerated before baking and bake croissants until the center is hot and set.
Frequently asked questions
How do I know almond croissants with frangipane is ready?
Bake 15 to 20 minutes until crisp and golden; cool 10 minutes and dust with icing sugar.
How should I store almond croissants with frangipane?
Best on the day they are baked; refrigerate leftovers and use within 2 days, reheating until crisp.
Dust with icing sugar. Best on the day they are baked; refrigerate leftovers and use within 2 days, reheating until crisp.
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