The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Almond Croissants

  • Pin It
Glenn Good's picture
Glenn Good

Almond Croissants

Greetings! I'm making almond croissants this weekend and would like some suggestions/instruction when to add the filling to the croissant? How much? When? Any other suggestions would be most appreciated. Thank you.

golgi70's picture
golgi70

The Best Almond Croissants I've made use day old plain croissants.  You split em in half.  Spread each side with almond cream.  Bake open faces for about 15 minutes.  This gets a head start for the filling to cook.  then sandwich them together (carefully they are hot)  Pipe more on top and sprinkle with some sliced almonds and throw back in the oven until the outer almond cream is baked golden.  cool and eat.  How much?? maybe a  Tablespoon on each half.  We piped the filing on the outside and then pressed it down with the almonds.  probably a couple tablespoons.  

 

Josh

Glenn Good's picture
Glenn Good

Thank you Josh. I appreciate your feedback. 

 

PastryPaul's picture
PastryPaul

We also use day-old croissants, but we let them sit out overnight to get good and dry. They are then cut and soaked in simple syrup (equal weights of water and sugar, brought to a boil then cooled). Soak for about 30 minutes.

Allow the excess syrup to drip off. Pipe almond cream using a #6 tip held about an eight of an inch from the surface. A thin coat is required otherwise the filling will just leak out onto the pan.

Replace the top of the croissant onto the filled bottom. Using the same tip  pipe a line of almond cream over it then sprinkle a good amount of slivered almonds. It looks better if you stand them up on the cream.

Bake in a hot oven until the almonds toast. Remove and plate when done. Easy does it though, they will be gooey and fragile

Cheers

Glenn Good's picture
Glenn Good

Thank you Patry Paul. I really appreciate your feedback.