Can i use brandy instead of Rum? Otherwise they are delicious. If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Youre much welcome Im glad you enjoyed it! Im so glad you enjoyed that! . I'm Natasha Kravchuk. Gather the ingredients. Hi Karen, Ive never tried freezing them so I cant make a recommendation. I will definitely be checking out the rest of your website for more amazing opportunities! The ultimate baking book from internationally beloved baker Paul Hollywood, judge of The Great British Baking Show. Taken from Paul Hollywoods How to Bake, published by Bloomsbury Photograph Peter Cassidy, Terms & Conditions | Privacy Policy | Cookies, Makes: 12 Easy Almond Croissant Recipe Paul Hollywood And, now we've got the full listing of eats and. these look amazing and i want to try them. Thank you so much for your wonderful review! You can control the moisture level by how quickly you remove them. I skipped the sliced almonds and the powdered sugar but still came out well. Hi Natasha! Dust with powdered sugar before serving. Thanks for posting this. BUT I totally forgot all the butter ( was softening in microwave). Rinsing your hands in cold water before folding will help prevent the butter from melting too quickly, and thats all you really need to know. 5. I can buy croissants any time, but always prefer to make things myself. Cool on a wire rack. Loved this recipe. Ive never made anything with almond meal so maybe the almondy alone flavor comes from it? Hi Arielle, you can make stuffed french toast. Add water and mix at a slow speed for roughly 2 minutes. NEW YORK TIMES BESTSELLER! Ive served bagels with cream cheese for guests before but I also envision doing like a hot waffle bar with lots of toppings. These look SOOO delicious and I havent even tried them yet! Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Spread about 2 Tbsp of almond filling on the bottom half of each croissant. Cover with plastic wrap and refrigerate for 6-8 hours (or overnight). Almond Croissants Recipe Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Serves 8. Im happy to hear everyone enjoys the recipe! Touch . I made these exactly as your recipe and wouldnt change a thing. Made these for my family this weekend. To make frangipane mixture, cream butter and sugar in a food processor. Hi Maya Thank you so much for sharing that! I was looking for an almond filling recipe and came across your quickie almond croissants. Keep wrapped airtight at room temperature. I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. P.S. I had this in mind all week, looked for a recipe, yours pop out, did them Love themmmmmmm, easy recipe, wonderfull results. Im sharing how easy it is to recreate this recipe at home. . Really, really good! Add in the eggs one by one, and process on high speed until creamy and fluffy. The dough should be fairly stiff. Buckle in, kids, were about to get going. Spread about two-thirds of the almond mixture onto the cut side of each and divide over the raspberries. , Hey Natasha, Then come home and put pepperoni on it. (Use most of it or all, if the croissants are very stale.) I made these over the weekend for the first time and it came out great! These were amazing! am i able to make the syrup and filling the night before and assemble them in the morning? You can absolutely make the syrup in advance and leave it at room temp. LOL! Or in the fridge? Divide the filling between them and spread it out in an even layer. Im so glad to hear that! Im so happy you enjoyed that. Thank you for sharing that with us. Just made these with mini croissants and they turned out great! Youre welcome Elliott! Preheat the oven to 400F. The flavor difference will be significant using vanilla extract and not rum. This is the first time I have ever commented on a page before. Hi Sarah, it sounds like they were too wet just a quick dip is all thats needed. I was disappointed. Just got some Costco croissants as well-couldnt resist. They are good but I am trying to make them taste like what I get from Wholefoods or Starbucks in the morning Also there was just way too much almond cream left over and I think the recipe needs to be adjusted for that. The recipe works best with day old croissants which arent as soft but it will still work with fresher ones. This is important, as salt will kill your yeast before it gets to do its thing. Leave a Private Note on this recipe and see it here. Add the salt and sugar to one side of the bowl and the yeast to the other. Chill it again for another hour. Regarding the cream it can really vary depending on the size of your croissants. 4 tablespoons/56 grams unsalted butter, melted 1 teaspoon kosher salt (such as Diamond Crystal) or teaspoon coarse kosher salt (such as Morton's) cup/108 grams blanched almond flour (see Tip). Thanks for sharing your recipe. I took a risk and put some dark chocolate morsels inside a few of them and it worked out really well (for us at least). Hi Jane, I havent had that issue make sure to dip quickly in the syrup if you over soak, they can seem somewhat soggy. Hi Dottie, they should be perfectly fine to use once defrosted. Oh Im so happy you liked the croissants! My friends loved them! Fold the bottom half of the dough up youll be sandwiching the butter between dough (2 layers butter, 3 layers dough). Place the ground almonds, butter, sugar. The steps were easy to follow and pictures were helpful. Thank you so much for sharing this with me Jessica! The danishes turned out so highly addictive that I just cant stop eating it!!! Cannot wait to try these! Thats just practice I think. When we returned to the US, we werent able to find a bakery that made Parisian style croissants. Sprinkle with sliced almonds. cup/113 grams unsalted butter, at room temperature. My family and I enjoy it immensely! Hi Sarah, I havent seen that happen with fully cooked croissants. Thank you for the feedback and review. BTW added almond extract and love it. These are amazing! I dont know how other commenters had filling left over, or had their filling run out of the croissants. It should neatly almost come to the edges of your dough. NYT Cooking is a subscription service of The New York Times. Natasha, Do you freeze them before baking? They turned out great! A warm, crunchy croissant with some nice coffee is about as good as breakfast can get. Set the mixture aside. One question though, is it possible to make the syrup and the filling night ahead, and in the morning just to spread and bake? Spread the remaining almond mixture over the tops of the croissants and scatter with the sliced almonds. Thank you! Get the Recipe: Choux Pastry Eiffel Tower More from: Sweet Recipes Next Up Feast Your Eyes on Sugar Showdown Season 2's First-Round Treats 30 Photos We Recommend Chinese Desserts 2 Videos I usually like to keep some emergency treats in the freezer. Fold the exposed dough at the top down over one-third of the butter. After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich. They look so delicious! I appreciate that level of accuracy. Thank you so much for the recipe! So great to hear that it was a success! Do the croissants have to be 1 day old? I used costco croissants and had them sit out overnight. Thank you for making the tutorials pictured and step-by-step!!! Sprinkle with sliced almonds. I made these and OMFG they were freaking amazing. I wish I would have found your recipe sooner. Will definitely use again and again! I have dark rum on hand. Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper. Or or a salad recipe isnt a recipe because it doesnt tell how to grow your own vegetables. your blog is awesome!! When I was looking for recipes to make these I came across an article..almond croissants were originated because french bakers needed to dress up old pasteries..and this the well beloved almond croissant. Thank you for the recipe! Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Leave to cool. I think dark rum would work well. The Kahlua liquor added a subtle coffee flavor that added to the overall perfection-thank you! Youre welcome! So I wanted to try these and see if I could have them at home and oh my gosh these were just like the bakery! Very easy on the eye so to speak. So if I were to bake these the night before I needed them, should I leave them at room temp? Amazing..I just prepared it and loved it!!!!!! . Repeat this stage twice more, putting the dough back into the fridge for an hour between turns. The hardest part was having to wait overnight for the croissants to harden a bit. I was afraid of too much seeping out. Theyre both surprisingly easy to make, so lets get right into it! Before completing step 7 of Pauls recipe (the rolling), drop 1 heaping tablespoon of your almond paste in the middle of the large end of your triangles and complete as usual. Wow, what a great idea! Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. And thank you, but I simply found the recipe and have to give credit to Chocolate & Zucchini blog Arent they better than from the bakeries? The pastries are best within an hour or two of baking. Taste lime I bought them bakery. If anyone tried freezing these, please share your results. i make mine without the syrup if that helps, The article says paddle attachment. Sprinkle the salt over the top and mix on low for 2 minutes to dissolve the salt. Refrigerate for 30 minutes. I personally disagree, as it all comes down to timing and temperatures. Explore. Do you think some Kahlua liquor would taste good in this recipe? Ive ised it with great success several times. 8 tablespoons salted butter, softened. I had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? These are now my favorite things for breakfast now. However he's been busily baking. One of my favorites breakfast when I like to spoil myselfOh my,dont mind having one right now,lol.I like to serve eggs benedict,french toast,and/or stuffed savory or sweet crepes.btw,I love serving guests ,then I have a good excuse to make all those calorific yummies! For the Almond Croissants? . Put the dough back into the plastic bag and chill for another hour. Thank you-. These almond croissants were delicious and easy to make. vanilla in the cream. We are doing a LOT of new recipes. All recipes are recipes. Place 1 small square of chocolate on each croissant before completing step 7 (just as above) and fold/chill/bake as usual. This should take about 2 hours. Thank you so much! Turn up the heat and boil rapidly for 3 minutes. I also added a little bit of vanilla Essence to the filling. Wrap it tightly in plastic wrap and leave to chill in the fridge for 30 minutes. These look divine, I will definitely try! Now, working quickly, lay your chilled butter onto a piece of parchment paper. Also, my aunt is a pastry chef who studied in France. I suggest waiting to dust with powdered sugar until just before serving. Enjoy!! This will be the almond paste. Strain the syrup into a small bowl or covered container. Mix, then knead on your work surface for 10 mins. Making the dough is a long process, but the technique itself is relatively easy. Add the butter, and mix again until well blended. Hi Natasha, Ill try the recipe again! And then when they were cooling after they baked. 2. Throw in your cornflakes or Rice Crispies and stir until all of them are thoroughly covered. Four stars for overall taste! All of your recipes are so awesome, and easy to follow! It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. I LOVE your blog!!! cup almond meal (also called almond flour) cup granulated sugar 1 large egg, at room temperature 3 tablespoons unsalted butter, at room temperature A few drops pure almond extract Pinch. 1 tablespoon all-purpose flour 3 oz unsalted butter cup powder sugar 1 large egg 1 teaspoon almond extract Topping 1 cup sliced almond Powder sugar Instructions Allow butter to soften at room temperature. All that said, gosh they are good, they just arent what i look for when i purchase an almond filled croissant. Great question, Carol. 7. If anyone tried freezing these, please share your results. I told her too much water syrup was prepared and one could probably get away easily using half. Be the first to leave one. I have seen people make stuffed french toast with it. One friend of mine even used Nutella, which was a whole other level of deliciousness. Added the extract and it was so good! Spread more of the cream over the top. I bet it tasted amazing! This post may contain affiliate links. If you have a mixer, use the dough hooks and mix on a slow speed for 2 mins, then on a medium speed for 6 mins. Hi Michelle, I do dip all sides of the croissant but just a single dip in and out or it can get soggy. 6. Thank you for this awesome recipe, Youre welcome Diane! Slice day-old croissants in half lengthwise (like a sandwich) and dip each side lightly in the syrup. Thanks Natasha! Add the sugar, zest, pecans, and grated carrots, stirring until well combined. Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. I want desperately to add amaretto or almond extract to the filling but that would make matters worse. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. This might be a silly question, do you dip both the top and bottom in the syrup? 5. Thank you for sharing the recipe.