Admittedly, croissants were not my most favourite pastry. Maybe it was because to me, they seemed plain and boring. My mother-in-law would get mini croissants as a snack, and I’d always pass them over for a wife cake instead.
That all changed when I tasted my first double-baked almond croissant.
WHAT’S A CROISSANT?
First off, before we get to the double-baked version, a croissant simply is a buttery, laminated yeasted dough, often found in bakeries and cafes.
The layers of butter in the dough create steam and puffs up in the oven, creating lightness and flakiness.
When bakeries aren’t able to sell out of their fresh croissants, they turn the leftovers into a even more delicious pastry.
THE DOUBLE-BAKED ALMOND CROISSANT
Enter…. the double-baked almond croissant. The day-old croissants are revived by being sliced in half, and the insides get a syrup soak. This softens the pastry and adds some sweetness.
Then, we’ll spread a delicious thick almond frangipane filling on the inside.
The tops are put back on, and then we’ll spread some of that frangipane filling for the exterior before flaked almonds are sprinkled on top.
The we’ll bake the croissants (thus, double-baked) in the oven until the filling is cooked and fragrant.
WHAT IS FRANGIPANE?
Frangipane is a sweet filling made from ground almonds, butter, eggs and sugar. It is found in many baked goods, such as Bakewell Tarts, or in my Matcha Bostock.
MY SIMPLE RECIPE
Sometimes we have extra croissants (my kids love them) on hand, and they’ll ask me to make these Double-Baked Almond Croissants. This is such an easy recipe to make, especially if you’ve already got bakery-made croissants.
All you need to do is:
- Ensure you’ve got day-old croissants.
- Make the sugar syrup.
- Pull together the frangipane filling.
- Bake the croissants.
- Dust the tops with powdered sugar, and you’ll look like a professional baker.
You can make these delicious Double-Baked Almond Croissants easily for breakfast or brunch and impress your family and friends. Also, if you don’t care for croissants, these might just change your mind (just like they did for me)!
OTHER DELICIOUS BREAKFAST RECIPES
Be sure to try these other breakfast recipes:
Let me know if you try out my simple recipe. Tag me on Instagram @siftandsimmer or leave me a comment/review below.
Double-Baked Almond Croissants
- ¼ C granulated sugar
- ¼ C water
- 4 croissants day-old
- 3 Tbsp salted butter softened
- ½ C granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 C almond flour
- ¼ C flaked almonds
- powdered sugar
Make the syrup:
- In a small saucepan, combine the sugar and water and heat until the sugar dissolves. Remove from heat.
Make the frangipane:
- In a medium bowl, cream together the softened butter and sugar until light and fluffy.
- Add in the eggs, vanilla, almond extract and stir to combine.
- Next, add in the almond flour and use a spatula to incorporate the mixture.
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Slice the croissants in half lengthwise (not cutting it completely through).
- Brush the sugar syrup on the insides of each croissant.
- Divide the frangipane filling into 4 and place about ¼ of the mixture on one half of the croissant. (Leave about 2 T of the filling for brushing on the tops).
- Place the top back on.
- With the remaining frangipane, smear about ½ T onto the tops of the croissants.
- Sprinkle the top with flaked almonds.
- Bake in the oven for 25-30 minutes until the filling is baked through. (Place a piece of foil to cover at around 15 minutes if the tops are browning too quickly).
- Remove from oven. Let cool.
- Dust with powdered sugar and serve.