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Easy almond croissants recipe

Easy almond croissants recipe


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  • Recipes
  • Dish type
  • Bread
  • French bread
  • Croissants

This recipe uses ready-to-bake croissant dough - the type you just tap the pack and unwrap. Perfect for lazy weekend mornings.

1 person made this

IngredientsMakes: 6

  • 1 pack ready-to-bake croissant dough (6 in a pack)
  • 6 tablespoons almond paste
  • milk for brushing
  • almond flakes

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat the oven to 200 C / Gas 6.
  2. Open the pack, unroll the dough, and put the dough triangles onto a baking tray. Roll each tablespoon of almond paste into a small sausage shape and place one on the wide end of each triangle. Roll up the croissants starting from the wide end - tuck the "tails" underneath. Brush each croissant with a little milk, sprinkle with almond flakes.
  3. Bake in the middle of the oven for 10 to 12 minutes till beautiful golden brown.
  4. Enjoy!

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Croissants are made of a layered yeast leavened dough.Traditionally,the dough is layered with butter,rolled and folded several times in succession and then again rolled into a sheet.

But in this recipe,we are going to make these wonderful croissants in a different method which is more easy,which takes very little time and effort than the traditional method.

We don’t need any special equipment to make this easy croissants.

Ingredients and simple and easily available.

The Croissant pastry sheets freezes well.

So let’s see how to make these wonderful croissants in three simple steps.


Dissolve the yeast in the warm water for 5 minutes.

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. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to hold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.

Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Spread the rectangle with the softened butter and then fold the dough into thirds, like a letter.

Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Fold the dough into thirds again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.

Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Using a sharp knife, cut the dough down the center lengthwise to create two 5-inch by 15-inch rectangles.

Slice each rectangle across widthwise four times to create ten 3-inch by 5-inch rectangles. Finally, cut each rectangle in half diagonally to create 20 triangles.

Pull the tip of each triangle taut, spread a small spoonful of frangipane across each triangle, and then roll the croissants up from the base, curving the ends slightly to make a crescent shape.

Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size.

Preheat the oven to 375 F. Whisk the egg and 2 tablespoons of milk together to make an egg wash.

Brush the egg wash across the surface of each pastry and then sprinkle them with the sliced almonds.

Bake the croissants for 14 to 16 minutes until they are puffed and golden brown, and the almonds are toasted.


Almond Croissants

As I mention many time throughout my blog, I love to shop at Costco and one of the many “problems” shopping at Costco is the large quantity…well, with this said once in a while we do not resist and get the croissants and sure enough they come in a package of 12…huge ones. I do freeze some for sandwiches and the other ones I turn into tasty and delicious almost fancy bakeries kind of almond croissants. The great thing is that after transforming the plain croissants to almond ones I still can store them in the freezers for later enjoyment. So why not have this delicious treat ready for when you feel like?

The recipe was created based on Natasha’s Kitchen with minor variations.

Ingredients:

  • 7 to 8 large store bought croissants
  • 200 g almond flour
  • 100 g granulated sugar
  • 100 g butter, unsalted at room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon pure almond extract
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 2 tablespoons rum
  • ¼ cup water
  • ½ sliced almonds

In a small pan mix together 1 tablespoon sugar, rum and ¼ cup water. In a medium heat bring to a simmer until the sugar dissolves. Remover from the heat and let it cool to room temperature.

In a stand mixer, using a whisk attachment and combine all the ingredients except the eggs. Mix well until the almond mixture is well blended and smooth. Add the eggs, one at the time making sure that egg is incorporated into the almond mixture. Mix until the almond cream is smooth and creamy.

Now that we have the syrup and the almond cream it is time to assemble.

Slice the croissants horizontally and brush each side of the croissant with the sugar/rum syrup.

Spread the bottom of the croissant with the almond cream, approximately 2 to 2 ½ tablespoons. Place back the top of the croissant like a sandwich.

Spread a thin layer of the almond cream over the top and sprinkle with sliced almonds. Repeat the procedure with all the croissants.

At this point you can either bake in a preheated oven at 350F for approximately 15 minutes or place the filled croissants in a tray and freeze. Once the croissants are frozen, store in an airtight container or freezer bags for later enjoyment.

To bake the frozen croissants, remove the number of croissants you want to serve and place in a preheated oven of 350F for approximately 20 minutes or until the sliced almonds are golden.

Dust with confectionary powdered sugar before serving.

I hope you enjoy this simple and easy way to give your plain croissant a twist. For more recipe using almond flour, please take a look at Frangipane Rolls or Frangipane Toast recipes.

Did you know that almond it not a true nut? Nevertheless, there are evidences that almonds can lower cholesterol, therefore improve your heart health. In spite of the fat in almond be considered a good fat, almonds should be consumed in moderation as fat is fat and too much can cause weight gain.


Easy Blueberry Almond Croissants

Hello everyone, wake up to these delicious Easy Blueberry Almond Croissants. They only take 5 minutes to prepare and 15 minutes to bake in the oven.

Having a pastry like this is one of my favourite breakfasts. Absolutely perfect with a fresh orange juice and a big cup of coffee. These Easy Blueberry Almond Croissants are my go to breakfast pastry at the moment.

I’ve made a silky almond cream to spread into your croissants. Top with blueberries and bake for 15 minutes. It gives the perfect combination of crisp pastry, soft cream and juicy bursting blueberries.

I have a few new breakfast recipes in the making, including:

  • Banana Chocolate Chip mug Muffin
  • Blueberry Chia Pudding
  • Healthy Banana Cinnamon Pancakes
  • Pineapple and Ginger Smoothie Bowl

You can view all my other breakfast recipes by clicking here: Breakfast.

Free From Version

You can make a gluten free version of this by substituting the croissants for a free from one. The filling is make with ground almonds so it naturally gluten free.


Homemade Almond Croissants

You can absolutely make your own flaky, buttery homemade almond croissants right at home and feel like you’re at a Paris cafe!

Ingredients

  • 1-½ cup Milk
  • 1 ounce, weight Fresh Refrigerated Yeast (usually Half The Block)
  • 10 ounces, weight Bread Flour
  • 8 ounces, weight All-purpose Flour
  • 2-½ ounces, weight Granulated Sugar
  • 1-½ teaspoon Salt
  • 2-½ sticks Butter, Softened Enough To Mold
  • 12 Tablespoons Almond Paste
  • 1 whole Egg
  • ¼ teaspoons Almond Extract
  • 1 dash Water
  • Sliced Almonds, As Needed For Sprinkling On Top
  • Powdered Sugar, As Needed For Sprinkling On Top

Preparation

First, the dough part needs at least 8 hours or up to overnight to rise and ferment properly. Heat the milk in a microwave safe bowl for about 90 seconds to get it to the perfect temperature for the yeast. Crumble the fresh yeast into it and let it bloom in the milk for 5 minutes. While the yeast works, measure out with a kitchen scale and whisk together the two flours, sugar and salt in a large mixing bowl. Then whisk the yeast into the milk to make sure it is dissolved. Pour the yeasty milk into the dry ingredients and stir it all together thoroughly with a big, sturdy spoon until it comes together into a gorgeous ball of dough. Cover it with plastic wrap and set it in the refrigerator to ferment and rise for at least 8 hours. I find it’s best to make it the night before.

Once you make the dough, you can also form the butter slab. Lay out a big piece of plastic wrap and lightly flour it. Lay out the butter on one half of it and flour the top of the butter as well. Bring the other half of plastic over the top and lightly press the butter out with your hands into a thin rectangle in between the plastic. Put it in the refrigerator to become solid again and it will be ready when the dough is! When the dough is ready it is time for the elbow grease. Punch it down and turn it out onto a well floured, clean surface. Roll it out into a big rectangle at least double the size of your butter slab. Place the butter slab in the middle of it on an angle and then fold the sides of the dough over the butter so that the slab is completely enveloped in the dough.

Roll the dough out a little thinner to work the butter into the dough, then fold it into thirds like a letter. Flatten it out and roll it out again into a large rectangle, then fold it into thirds again. Flatten it out again and wrap the dough in plastic. Let it rest in the refrigerator for 2 hours. This counts as two turns, which is the most important part of laminating the dough into those flaky layers. When the 2 hours is up, repeat the process again of doing two turns with rolling out the dough, folding it, rolling it out again and folding it again. Refrigerate it and let it rest again for 2 hours. This will start to take some real elbow grease and lots of bench flour since you are starting to form some serious layers.

When that final 2 hours is up, punch down the dough and cut it in half. Set one half back in the refrigerator while you work with the first half and get out two sheet trays. Line the sheet trays with silicone mats or parchment. Take that first half and roll it out into a rectangle that measures about 10 x 18 inches. Cut that rectangle into 6 big triangles by making diagonal cuts along the length of the rectangle to form the triangles. Place a tablespoon of almond paste at the wide base of each triangle. Then roll each one up tightly from the base to the pointy end, pulling gently on it as you roll it so that it is tightly rolled. Place them staggered on one of the baking sheets. Repeat this whole process with the other half of dough and fill the other baking sheet. Let them sit and rise at room temperature for an hour.

When the hour is up, preheat oven to 350ºF. Whisk the egg, almond extract and water together in a bowl and brush it really generously on each formed croissant. Sprinkle each croissant with lots of sliced almonds and lightly press them in so that they stick to the egg wash. Bake the croissants for 30–40 minutes, until they are completely golden and crisp. Let them cool a bit and then sprinkle each of them with powdered sugar. Serve warm with great coffee and enjoy!


So remember when I made that Sweet Almond Pastry?? Well I found an even easier way to create it using crescent rolls!

Normally I use puff pastry and braid it, but in a pinch I used a can of crescent rolls I had in the fridge. I was a little nervous until I tried my first bite — YUM.

Then Jorge and the girls got their hands on them and they were gone within seconds. I swear I saw Jorge with one in each hand at one point. Once you frost them they are like warm almond filled donuts!

You eat these Almond Stuffed Crescent Rolls while they are still warm and soft and full of almond paste and drizzled with sweet almond icing. It is the perfect combination and they only take 20 minutes to make. Yay quick weekend breakfast!


Quick Croissants

Not too long ago I saw this idea of making a quick dough for croissants and really kept my attention. Is it really possible? Who in the world doesn't love croissants but we always postpone to make them because of the long process a classic croissant dough requires.

No doubt that homemade croissants are the best of all when not in Paris :). Sometimes can be really hard to find really good croissants at the bakeries out there. I was very thrilled to find this recipe and gave it a try immediately and I really love it.

It is so easy.. it really takes no more than 20 minutes of work. the rest is simply waiting, and the croissants are wonderful. They are probably not as flaky as the classic ones but for all the little work involved they are just perfect. Crispy on the outside, buttery, flaky, a perfect treat for breakfast or brunch. You can serve it as it is with a bit of jam alongside your coffee or tea, or even prepare a delicious sandwich. I am craving for some just as I am writing these words right now. :)

This is a recipe I will definitely make pretty often, I already did it for about five times by now and each time they were devoured almost immediately. My little culinary judges, my daughters, were really delighted by these quick croissants. Give them a try, you will love them.


Ingredients you’ll need

Enter…. the double-baked almond croissant.

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
  • sugar syrup
  • frangipane filling
  • powdered sugar
  • flaked almonds

What is frangipane?

Frangipane is a sweet filling made from ground almonds, butter, eggs and sugar.

It is found in many baked goods, such as Bakewell Tarts, or in Matcha Almond Bostock.


Perfect Almond Croissants Recipe

You will find almond croissants in most all French bakeries. Originally devised as a way to pimp leftover croissants and offer them for sale again the next day, they are simply croissants filled with crème d’amandes (almond cream), sprinkled with sliced almonds, and baked again until the cream has set and the elbows of the croissant have crisped up.

Croissants aux amandes have long been a favorite of mine. When my father took my sister and me to the Latin Quarter to buy bande dessinées (graphic novels) with him on Saturday mornings, he would buy us one each from a now defunct bakery-cum-café, and this was as much a treat as the weekly harvest of comic books.

But bakery-bought almond croissants are often too sweet and too rich for me — after eating one you can’t imagine being hungry, like, ever again — so I’ve taken to baking my own, ecstatic to discover how extraordinarily easy it is to make perfect almond croissants at home.

The first step is procuring good-quality croissants, and not eating them. That’s hard. But once you’ve overcome that initial hurdle, all you have to do the next day is brush them with a light syrup, garnish them with a super simple almond cream, add a sprinkle of sliced almonds, and slip them into the oven.

As the croissants bake, the syrup you’ve soaked them in prevents the shell from burning, while the almond cream slowly sets, creating a slight crust on top, and a moist, buttery filling inside. Said filling is likely to ooze out a bit, forming irresistibly crisp fins on the sides.

Croissants aux amandes are a perfect make-ahead item for brunch: you can buy the croissants the day before, and prepare the syrup and the almond filling, then simply assemble and bake them in the morning. They are delicious slightly warm from the oven, or at room temperature.

Although the traditional version is remarkable in its divine simplicity, I have toyed with different variations, flavoring the syrup with rose or orange blossom, or, most notably, making chocolate almond croissants, adding cacao powder and chocolate chips to the filling. I recommend it.

Join the conversation!

Have you ever had what you would call the perfect almond croissant? Where was it and what was it like? Do you have access to good-quality French croissants where you live?



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