Description

Bakery-style almond croissants recipe with flaky layers, rich almond cream filling, and a dusting of powdered sugar. Transform store-bought croissants into a Parisian brunch treat with ease.

Ingredients

4 day-old butter croissants

1 cup almond flour

1/2 cup granulated sugar

1/2 cup unsalted butter softened

2 large eggs

1/2 teaspoon vanilla extract

1 pinch salt

1/2 cup water

1/2 cup granulated sugar (for syrup)

1/4 cup slivered almonds

Powdered sugar for dusting

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Instructions

1. Prepare the almond syrup by simmering 1/2 cup water and 1/2 cup sugar until dissolved. Cool and add vanilla.

2. Make almond cream by beating butter and sugar until fluffy. Add eggs, then fold in almond flour, vanilla, and salt until smooth.

3. Slice croissants in half, brush with syrup, spread almond cream inside, reassemble, spread more cream on top, sprinkle with almonds.

4. Bake at 350°F (175°C) for 15–20 minutes. Cool slightly, dust with powdered sugar, and serve warm.

Notes

Use day-old croissants for best texture.

Don’t skip the syrup — it keeps the croissants moist.

Toast the slivered almonds before sprinkling for extra flavor.