Perfect Homemade Almond Croissants are a quintessential French bread/pastry, with delicious buttery, and flaky layers. They are filled and spread with an almond filling that adds the right amount of rich almond flavors. Top it with slivers of almond for that perfect almond croissant. WOW!
Perfect Homemade Almond Croissants
Follow the steps included in this recipe and you will realize how easy it is to make croissants. Maybe you have always wanted to try try making croissants but for whatever reason, either you were intimidated or thought it was just too hard. Today is your day. Your reward of delicious croissants awaits you!
Perfect Homemade Almond Croissants are not your everyday Croissants you see in the bakery. Store-bought croissants tend to be soft, missing that crisp bite you get from homemade croissants, or from the bakery, right out of the oven.
What is a Croissant?
Croissants are French pastries baked in the shape of a crescent.
As a labor of love, these croissants are made over a period of time. They fall into the category of a “laminated pastry”. This dough is layered and folded many times to make a laminated dough, a sheet full of tiny buttery pieces, that melt into the croissant when baked, releasing steam, making the typical flaky texture. The Almond flavors in this recipe will just melt in your mouth and make an everyday croissant a little something special.
As you bite into your first bite of Perfect Homemade Almond Croissants with its layers, crumbs fall, and the almond cream reaches each tastebud and you realize the labor of love to make them is worth it.
See the almond filling, the frangipane….Mmm.Mmmm
Tips to make Croissants
It is vital to keep the dough cold at all times.Warm doughs causes the butter to be incorporated into the dough, losing any possibility of getting layers. Keeping the dough cold is the key to perfect layers so you can’t leave the dough out unattended while you do other things. It is an important key.
If at any time your butter becomes to soft, place the dough back in the fridge for 30 minutes.
Having many layers by folding, chilling and refolding the dough is the key to success in this recipe also.
Use a sharp knife or pizza cutter when you cut your triangles. Trim the dough to have prefect edges if you cannot achieve it with your rolling pin.
Cut a little slit in the end of the croissant before rolling to make it easier to bend the croissant into the crescent shape.
If you want to have the whole French experience watch this video and listen to his accent and the french words he uses to make his croissants. https://video.search.yahoo.com/search/video?fr=aaplw&p=youtube+bruno+albrouze+croissant#id=1&vid=8852a4c63cb82444591fc0837f6576be&action=click
Storing your croissants
Croissants are best eaten the day they are made. However, you can store them in an airtight container for a few days or in the fridge for about a week. They tend to get soft though. You can pop them into the oven for about 5 minutes again to crisp them up.
You can freeze croissants after you shape them into your crescents unbaked but it is better to freeze them after they are baked. Freezing laminated dough can cause the yeast to not survive the freezing temperatures. I have tried freezing them unbaked and then removed them from the freezer. I them followed the directions after defrosting them and they do not have the rise they would have baked immediately after the last rise.
Tools you may need
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For the croissants
3 1/2 cups flour
8 tablespoons of butter softened
1 cup water (105-110 degrees)
1/2 tsp salt
5 teaspoons yeast
1/4 cup sugar
For the butter square
16 tablespoons of butter (2 sticks of butter)
For the Almond filling-frangipane
2 cup Almond flour
1 cup sugar
16 tablespoons of butter
For the Almond filling- frangipane
Mix together the sugar and butter until creamy.
Add your eggs and almond flour to the butter / sugar mixture and mix until smooth and blended completely.
Split your filling in half and save it in two separate bowls and reserve for later
For the Croissants
In a stand mixer add water, yeast, and sugar to a warm bowl. Allow to sit for a few minutes until it gets foamy, allowing the yeast to start working
Roll out croissants starting at the wider edge and roll to the pointed tip.
For a special holiday breakfast or brunch, or Mother’s day breakfast try this recipe How To Make Perfect Croissants
Now isn’t that relatively easy and delicious!
Perfect Homemade Almond Croissants
- 3 1/2 cups flour
- 8 tbsp butter softened
- one cup water temp 105-110 degrees
- 1/2 tsp salt
- 5 tsp yeast
- 1/4 cup sugar
For the butter square
- 16 tbsp butter (2 sticks of butter) (2 sticks of butter) softened
For the Almond filling
- 2 cups Almond flour
- 1 cup sugar
- 16 tbsp butter softened
- 2 large eggs room temperature
For the Almond filling
- Mix together the sugar and butter until creamy. Add your egg and almond flour to the butter / sugar mixture until smooth and blended completely. Split the cream in half and reserve in separate bowls, reserve for after baking
For the Croissants
- In your stand mixer or bowl add water, yeast, and sugar to a warm bowl and mix together and then allow it to sit for about five minutes until it gets foamy allowing the dough to start working
- Add the 8 tablespoons of softened butter cut up, salt and flour to the yeast mixture and mix well continuing to incorporate all ingredients together in your stand mixer. You do not want to add more flour or your dough will get too stiff. The kneading helps to build the strands of gluten to form an elastic dough to form the structure needing to make the perfect croissant. Remove from bowl and continue to knead your dough for a minute or two with your hands on a clean surface to make sure it is smooth and elastic . Form into a round ball.
- Place ball of dough in a lightly greased bowl. Cover with a clean towel. Allow to rise in a warm spot until doubled in volume, taking up to two hours for the first rise.
- Uncover the dough and place on a lightly floured work surface and slightly flour your dough. Deflate the dough by patting it down and form into a long rectangle shape. Fold like a letter into thirds. Cover with plastic wrap and place in fridge to rest and rise slightly overnight.
- Resting the dough overnight helps the dough develop further gluten strands to strengthen and helps it rest overnight so it is no longer elastic or stretchy.
- While the dough is in the the fridge, Take your 16 tablespoons of softened butter and place it in a quart size baggie to measure about 7 x 8 ". Press the butter to fit the baggie and to blend the butter to form one piece by tapping with a party rolling pin. Place the butter square in the fridge overnight to chill until dough is ready to roll out.
- Day TwoThe next day remove the butter from the fridge and allow to soften slightly before removing the dough. The dough and the butter should be the same temperature to make rolling easier and the layers even. Remove the dough and place it on a floured surface and roll it out to about 15 inch long by 7 inch wide rectangle. Remove butter and unwrap and place it on rolled out dough on one half. Take the ends of the dough fold it in half over the butter to wrap the dough around the butter and seal the butter in.
- Working from the center out roll out to about 25 inches by 8 inches wide. Brush off any extra flour and fold 2/3 of the way up to the other center and then fold the other side in to meet the edge. Roll out again to about 18 inches and fold in half like a book. That is a double turn.
- Repeat the same step and roll out until the rectangle is 24 x 8 inches. Fold the left end to the center and then the other end over that, like folding a letter. That is a simple turn. Wrap up the dough and refrigerate for one hour. The dough will form many layers that make the croissants perfect that will bake into flaky layers.
- Remove dough from the fridge and use half the dough at a time while the other half remains in the fridge making sure the dough stays chilled at all times. Roll out the dough to a rectangle measuring 18 inches wide by 8 inches wide. With a sharp knife or pizza cutter divide the dough into 6 triangles to make 6 large croissants. Repeat with second batch of doughIf you would like to make smaller croissants, divide the dough into 12 smaller triangles.Repeat with the remaining dough.
- With each triangle add your almond filling to the croissant and spread. Cut a smal slit in the wide end of the croissant. This helps the croissant roll easier and bedn for that crescent shae. Roll out croissants starting at the wider edge and roll to the pointed tip. Place on a baking sheet covered with parchment paper. Cover with a tea or kitchen towel and allow to rise again for 2-3 hours until the croissants have doubled in size and are puffed up.
- Make your egg wash by beating one egg with one tablespoon of milk in a small bowl. Brush the croissants with egg wash right before baking.
- Preheat the oven to 400 degrees F. Place croissants in preheated oven and bake them at 400 degrees for 10 minutes. Reduce the oven temperature to 375 degrees and bake for another 10-15 minutes until golden brown. Total baking time should be 20-25 minutes.
- After the croissants have baked and cooled completely slice your croissant horizontally and open. Spread the Almond filling on each half using about a tablespoon and repeat with each almond croissant. Spread a small amount of the almond cream on top of each croissant, about 1/2 tablespoon over the top and sprinkle with almond slivers.
- Place in 350 degree F oven for another 15 minutes until the almond follong on top turns golden. Remove from oven . Allow to cool , sprinkle with powdered sugar and enjoy!
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My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!