Subscriber benefit: give recipes to anyone. They are really good. Makes 12 Prep 16-17 hours, including overnight chilling Bake 15 - 20 minutes - 500g strong white bread flour, plus extra for dusting - 10g salt, plus a pinch for the eggwash - 80g caster sugar - 10g instant yeast - 300ml cool water - 300g chilled unsalted butter, preferably a good-quality Normandy butter Chill dough overnight for at least 8 hours. Thank you for the awesome feedback! Or in the fridge? It should slightly rise in this time. Put the dough back into the plastic bag and chill for another hour. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter. Explore. 3. Sprinkle with sliced almonds. While I prefer using dark chocolate, you can use whatever your little heart desires. They would be great for your next Sunday morning breakfast :). Any suggestions on how to make them crispier would be greatly appreciated. Make sure the puff pastry is completely thawed! Take a standing mixture, add in all the ingredients and whisk in to form a creamy texture. hi Natasha! They also happen to make a great base for an almond croissant or pain au chocolat. Thanks for stopping by! Im so glad you enjoyed this recipe, Linda! Alternately, you can dip the inside and outside very briefly in the syrup, allowing the excess to drip off. I would reheat them by placing them in the oven for 10 minutes at 200F. Now, working quickly, lay your chilled butter onto a piece of parchment paper. 1 tablespoon all-purpose flour 3 oz unsalted butter cup powder sugar 1 large egg 1 teaspoon almond extract Topping 1 cup sliced almond Powder sugar Instructions Allow butter to soften at room temperature. When I'm not doing that or working on this website, I love cooking, playing computer games and playing/watching football. What a great recipe! God bless you too!! Juice of 1 small lemon. Im so happy you discovered this recipe! Can i use brandy instead of Rum? 8 tablespoons salted butter, softened. If you do an experiment, wed love to know how it goes! Hi Valentina, as long as they arent moldy, they should work just fine , I am in love with these croissants. I tried these at my friends house and they were so good that I have to make them myself now! I skipped the sliced almonds and the powdered sugar but still came out well. When autocomplete results are available use up and down arrows to review and enter to select. Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated. Stop in for a pain au chocolat for breakfast or a BLT croissant sandwich . Hi Sarah, most almond flours have the peels removed or it will change the consistency and color of your almond flour. I think what happened was I used the paddle attachment when I was drafting the recipe but I realized that it blended easier with the whisk attachment. Its too much for 8 croissants. And for national croissant day they've. God bless what youre doing and keep it up! Thanks for sharing . Have you tried with vanilla? I found your recipe and tried it last night. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. so good! 150g all-purpose flour 50g unsalted butter, cold and cut into cubes 7g instant yeast 1 1/2 tsp salt 2 TBS sugar 150ml cool water (or if you have yeast that needs to be activated, 60ml warm water and 90ml cool water) 150ml whole milk 200g block of unsalted butter 1 large egg, beaten with 1 TBS milk, to glaze Directions: These are best served the same day they are made. And I love how the recipe is so easy yet so tasty, Thats fantastic! , Those are soooo good. Leave to cool. Thank you so much for your wonderful comments and feedback. Take the dough out of the bag and put it on the lightly floured work surface with a short end towards you. These are best fresh, but Ive refrigerated a leftover one before and it was ok, but not as good as fresh. this would go great with the mini croissants we can purchase and serve with tea or coffee, with a brunch or after dinner, special occasions too.. Saw these and they look wonderful. Thought Id use Amaretto instead of rum in keeping with the almond flavor. Hi Donna! . The BEST almond croissant recipe! i totally misread the recipe!! Just made them; came out great, but I will be adding some almond paste to the next batch. Take off the heat. I wonder if maybe there was too much syrup on them? Love it I should do that ! Roll the dough starting from the wide section towards the tip. Instructions. Hi Lori, to be honest, I havent tried that so Im not sure how it would affect the texture. She also makes this really shiny glaze that she puts on top of the pastries but I dont. I use the good old Karo corn syrup. This has happened to me and my Aunt before, so the next time I made it, I just used a pastry brush to just slightly wet the croissants. Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. I used your recipe but use 50:50 brown sugar: white sugar, added some honey and vanilla extract. For a traditional crescent shape, turn the ends in towards each other slightly. 9. The blackened ends are approach burnt, perhaps due to the addition of sugar before being placed in the oven. I asked her and she said this is how they do them. Made these before and they are amazing. Im happy you enjoyed that and than you for sharing this with me! As recommended in the recipe, the croissants were given a quick dip in the syrup, but were still soggy darn! If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Now get baking! Add the almond extract and rose water and pulse to combine. Arrange the croissants on a baking dish, cut side up. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. You can use 1 tsp Vanilla extract instead of rum. All that said, gosh they are good, they just arent what i look for when i purchase an almond filled croissant. Im trying to use up several tubes of the 7 oz Odense almond paste. Weigh out the ingredients. Im glad you found a new family favorite. But I think almond extract must be missing and I agree with others that they can be a bit soggy and liberal brushing of the syrup would be a better choice (at least if you are using costco croissants left out in the box. Really, really good! Would these be OK to freeze? Do a quick google search of how to make almond flour its very simple to do. Sprinkle the salt over the top and mix on low for 2 minutes to dissolve the salt. Great job Lina, thanks for sharing your review . Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency. Spread more of the cream over the top. Preheat the oven to 400F. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Repeat for all 12 croissants. The dough should be fairly stiff. 4 tablespoons salted butter, at room temperature 1/4 cup coffee, at room temperature 1 egg yolk 1 heaping teaspoon all-purpose flour Pinch of salt To Build: 6 store-bought croissants One 3-ounce. Youre welcome! Thank you for sharing the recipe. Place the top halves on and spread about 1 Tbsp of almond filling over the top. they look amazing. Press slivered almonds on top of the almond paste to make sure they stick. Remove from the heat and set aside. Well I needed an almond filling for a pear tart. Ive lost count of how many recipes of yours i tried and each is better than the last. Roll into a rectangle, about 60 x 20cm, as before. Mix until well incorporated, then blend in the butter. This is important, as salt will kill your yeast before it gets to do its thing. 7. Im planning on attempting this tomorrow morning. Still, the leaked filling browns upon leaking onto pan and is better this way than gloppy inside the croissant. Serve warm or at room temperature. I also used ground Hazelnuts for the cream and shaved almonds, turned out yummy, Mmmm! 3. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy. Remove from heat. So does that mean only use 1tsp of vanilla or 4 tsp of vanilla? Its good, but the original recipe calls for almond extract and for me, thats one ingredient that cant be left out! It sounds like you have a new favorite! Im so glad you loved the recipe. Set the mixture aside. Natasha~ I felt guilty because I didnt know what to do with the excess. Glad to hear that, Lindsey! If anyone tried freezing these, please share your results. Make a well in the flour and pour in the liquid. If you have any leftover filling, it makes GREAT (but flat) cookies. Touch . Add the egg and almond extract and beat again until you get a thick paste. Achieve the perfect hot cross buns with master baker, Paul Hollywood's ultimate guide to baking and decorating these delicately spiced, fruity Easter treats. I know, such a small world Love your blog! these look amazing and i want to try them. You can use 1 tsp Vanilla extract instead). These are now my favorite things for breakfast now. Measure 300ml cold water into a jug, add the yeast and stir. I added almond, and vanilla extract to the filling, and they tasted fantastic. I used croissants from Costco that arent too bad actuallynot like France, but worked great for this recipe. Thank you so much! Great question, Carol. Love it! Leave for 30-45 minutes until doubled in size. Thank you for sharing the recipe. Add the butter, and mix again until well blended. Top with almond slivers, drizzling with honey to help them stick. Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Made these for breakfast. So simple to make and yet the results are awesome! Sprinkle the sliced almonds over top, dividing evenly. 200 grams butter (at room temperature) 200 grams caster sugar grated zest of 1 orange 2 eggs 200 grams natural almond meal / ground almonds SUGAR SYRUP 500 grams water 200 grams caster sugar 2 tablespoons kirsch 6 x one-day-old croissants sugar syrup almond frangipane flaked almonds icing sugar (powdered) Method Paul Hollywood presents a series in which he reveals the secrets of breads from all over the world and shows how a loaf can be transformed into delicious dishes for breakfast, lunch and dinner.. I bought them at Costco. Yep! I made these exactly as your recipe and wouldnt change a thing. Thanks for the recipes. When we were in Paris, we had croissants exactly like these. and salt in a bowl and beat with a wooden spoon until fully combined. Then I just slid the toothpicks out after they had cooled. Can you use hazelnuts on top instead ? Bakeries use day-old croissants to make them as well. Stir in the yeast, and let sit for 5 minutes, or until foamy and bubbly. Trim edges to make them neat and uniform. Ive never made anything with almond meal so maybe the almondy alone flavor comes from it? When I saw the title for Almond Croissants, I was expecting to see a complete recipe for making the croissants. Because the base of this recipe is almond meal, I do not add almond extract, however if you wanted to add a splash, it would not hurt. Place the croissants on baking sheets, giving them space to expand. Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Brush the outsides, as well as the insides, of each split croissant liberally with the almond syrup. This one is a definite keeper!! Starting from the shorter edge fold the dough into thirds. Today. On a lightly floured surface, form a disc with the dough. They were perfection! Just dip it once on each side. So glad I came across this recipe. Enjoy!! Hi Natasha! I made them for my Grammy 5 years ago and she still asks me to make them for her several times a year! When I was looking for recipes to make these I came across an article..almond croissants were originated because french bakers needed to dress up old pasteries..and this the well beloved almond croissant. Bake in a 375F oven for 12-14 minutes, until rolls are golden brown. Vanilla will work. This is the first time I have ever commented on a page before. This post may contain affiliate links. This is called a single turn. Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. The only thing I wish I did was add rum but couldnt find it at any stores near me. Remove from the heat and let steep for 1 hour. I made these and OMFG they were freaking amazing. When the yeast mixture is nice and foamy, add it into the flour mix and start to combine it with a dough hook on low speed. Your idea is very creative, I can picture it! Just trying to clarify for others, use reg sized croissants, not minis. Put the butter between 2 sheets of baking parchment. 2014/08/30 - Almond croissant from Paul Hollywood's croissant recipe. Paul teamed up with Stohrer's head baker, Jeffrey Cagnes, in Paris to make a giant edible Eiffel Tower made of fresh eclairs and chocolate fondant icing. I personally disagree, as it all comes down to timing and temperatures. Thanks for sharing the recipe.