These Double-Baked Almond Croissants are an easy way to impress friends and family. Revive day-old croissants with a delicious, sweet frangipane almond filling.
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.
Enter.... the Double-Baked Almond Croissant.
It's a croissant that is twice-baked, and filled with frangipane cream.
What is frangipane?
Frangipane is a sweet filling/spread made from ground almonds, butter, eggs and sugar.
It is found in many baked goods, such as Bakewell Tarts, or in Matcha Almond Bostock.
Ingredients you'll need
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.
- day-old croissants: you can use homemade or bakery-style croissants
- simple syrup: a simple syrup of sugar and water to add a little sweetness and moisture to the croissants
- frangipane filling: is a sweet almond-based filling made with ground almonds, butter, eggs and sugar
- flaked almonds: adds a little texture and emphasizes that almond flavour in the croissants
- powdered sugar: adds a little sweetness to the croissants
How to make them
Make simple syrup:
Combine sugar and water in a small saucepan and bring to a simmer, until the sugar dissolves. Let cool and set aside.
Make the frangipane filling:
In a bowl, combine the softened butter and granulated sugar. Cream until fluffy (Step 1 below).
Add in the eggs, vanilla and almond extract and stir to combine (Step 2 below).
Next, add in the almond flour and stir to incorporate (Step 3 & 4 below).
Preheat oven to 350F/177C.
Slice the croissants in half length-wise and brush the insides with simple syrup (Step 5 below).
Spread the almond frangipane filling on the inside (Step 6 below)
Replace the croissant tops back on, and then spread remaining frangipane filling on the tops (Step 7 below).
Sprinkle flaked almonds on top (Step 8 below).
Bake the croissants at 350F/177C in the oven until the filling is cooked and fragrant.
Dust croissants with powdered sugar and enjoy (Step 9 below).
How to serve
Enjoy the Almond Croissants freshly baked, preferably on the same day.
How to store
Otherwise, store in an airtight container at room temperature for up to 1 day.
To reheat, bake them in a 350F oven for 10-15 minutes, until warmed through.
Don't microwave them as the croissants will lose their crispness.
Freeze individually-wrapped almond croissants in aluminum foil for up to 2 months.
Reheat by baking in the oven for 15-20 minutes, until warmed through.
Other delicious breakfast recipes
Be sure to try these other breakfast recipes:
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)!
Let me know if you try out my simple recipe. Tag me on Instagram @siftandsimmer or leave me a comment/rating below.
Double-Baked Almond Croissants
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- ¼ C granulated sugar
- ¼ C water
- 4 croissants day-old
- 3 tablespoon salted butter softened
- ½ C granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon 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 350°F. 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 tablespoon of the filling for brushing on the tops).
- Place the top back on.
- With the remaining frangipane, smear about ½ tablespoon 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.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.