Parisian Almond Dream Croissants

Parisian Almond Dream Croissants bring the charm of a French bakery straight to your kitchen. Buttery, flaky croissants meet a rich, nutty almond filling, then bake to golden perfection. The result is a pastry so indulgent, you’ll swear it came from a Parisian café.

The secret lies in two steps: a quick soaking syrup that keeps the croissants moist, and a luscious almond cream that’s tucked inside and spread over the top. Once baked, each bite delivers the perfect balance of crisp edges, tender layers, and sweet almond flavor.

Almond croissants, or croissants aux amandes, have been a staple in French patisseries since the mid-20th century, often made to give day-old croissants a luxurious second life. This recipe celebrates that tradition while making it easy to recreate at home.

Enjoy them warm with a cappuccino for a true European breakfast experience — or impress guests with a platter that disappears in minutes.

Recipe Yield: 8 servings

INGREDIENTS

1 pkg (8 count) large butter croissants, day-old preferred
½ cup sliced almonds
2 tbsp granulated sugar
1 cup whole milk
1 cup almond flour
1 cup powdered sugar
8 tbsp unsalted butter, softened
2 large eggs, room temperature
1 tsp almond extract
1 tbsp all-purpose flour
¼ tsp fine sea salt
2 tbsp dark rum (optional)
1 tsp vanilla extract

INSTRUCTIONS

1. Prepare almond filling:
In a mixing bowl, cream butter and powdered sugar until light and fluffy. Beat in eggs, one at a time, followed by almond extract. Mix in almond flour, all-purpose flour, and salt until smooth.

2. Make soaking syrup:
In a small saucepan over medium heat, warm milk, granulated sugar, vanilla, and rum (if using) until sugar dissolves. Remove from heat and cool slightly.

3. Slice and soak:
Slice each croissant horizontally, leaving one side hinged. Lightly brush the inside and outside with the syrup to keep them moist.

4. Fill croissants:
Spread a generous layer of almond filling inside each croissant. Close gently, then spread a thin layer of filling over the top.

5. Add almonds:
Sprinkle sliced almonds over the tops, pressing gently so they stick.

6. Bake:
Arrange croissants on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15–18 minutes, until golden and slightly crisp.

7. Finish and serve:
Cool for 5 minutes, then dust generously with powdered sugar. Serve warm for the best texture and flavor.

Helpful Tips to Perfect This Recipe

• Use Day-Old Croissants: Slightly stale croissants absorb syrup better without becoming soggy.
• Don’t Skip the Syrup: It’s the secret to that soft, bakery-style interior and rich flavor.
• Bake Until Just Crisp: Overbaking can dry them out; aim for golden edges and a soft center.

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