Introduction
Almond croissants are a beloved pastry that combines the flaky, buttery layers of a traditional croissant with a sweet, creamy almond filling. While they may seem intimidating to make, with a little patience and practice, you can create these delicious treats right at home.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
Filling
- 1/2 cup unsalted butter
- 1/2 cup powdered sugar
- 1/4 cup almond flour
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
Activate the yeast
In a small bowl, combine the warm water and yeast. Let stand for 5 minutes, or until foamy.
Prepare the dough
In a large bowl, whisk together the egg, sugar, salt, and yeast mixture. Add the flour and stir until a dough forms.
Knead the dough
Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, or until smooth and elastic.
Make the butter block
Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about 1/4 inch thick and square.
Laminate the dough
Roll out the dough into a rectangle about 12 inches by 8 inches. Place the butter block in the center of the dough and fold the edges of the dough over the butter. Roll out the dough into a rectangle again. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and repeat the folding process. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Shape the croissants
Roll out the dough into a rectangle about 1/4 inch thick. Cut the dough into triangles.
Make the filling
In a small bowl, whisk together the butter, powdered sugar, almond flour, egg yolk, and vanilla extract.
Fill the croissants
Place a spoonful of almond filling at the base of each triangle. Roll up the triangles, starting from the base.
Proof the croissants
Place the croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
Bake the croissants
Preheat oven to 400°F (200°C). Brush the croissants with egg wash. Bake for 15-20 minutes, or until golden brown and puffed up.
Cool and serve
Let cool on a wire rack before serving.
Tips
Use cold butter:
Cold butter is essential for creating flaky layers in the croissants.
Be patient
The lamination process can be time-consuming, but it’s worth the effort.
Proof in a warm place
A warm place, such as a turned-off oven with a bowl of hot water, will help the dough rise quickly.
Don’t over bake
Croissants should be golden brown and puffed up, but not overly hard.