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Almond Croissant Recipe

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★★★★★

4.8 from 75 reviews

This homemade Almond Croissant recipe offers a decadent, flaky, buttery croissant filled with rich almond paste. The dough involves careful layering of buttery slabs and multiple folds to achieve the signature croissant flakiness. Finished with an almond glaze and toasted sliced almonds, these croissants are perfect for a special breakfast or an indulgent treat.

Ingredients

Scale

Croissant Dough Ingredients

  • 1 1/2 cups water
  • 3 tsp dry active yeast
  • 4 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 1/2 tsp salt
  • 1/2 cup unsalted butter (softened)
  • 1 1/2 cup unsalted butter (cut into pieces for the butter slab)

Almond Paste Ingredients

  • 1 egg
  • 3/4 cup unsalted butter
  • 1/2 tsp almond extract
  • 2 1/2 cups almond flour
  • 1 1/2 cups powdered sugar
  • 1 tsp cornstarch

Instructions

  1. Activate Yeast: In a bowl or medium measuring cup, combine the water and yeast. Let it sit in a warm place for 10-15 minutes until the yeast dissolves and becomes foamy.
  2. Mix Dough Ingredients: In the bowl of a stand mixer, combine the flour, sugar, and salt. Pour in the warm yeast water.
  3. Knead Dough: Using the hook attachment, mix the dough on medium speed until it starts to form. Add 1/2 cup softened butter and continue mixing on medium-high until the dough is smooth and elastic.
  4. First Rise: Transfer the dough to a lightly oiled bowl, grease the surface of the dough, cover with plastic wrap, and let it rise for 2 hours until it triples in size.
  5. Prepare Butter Slab: Cut two large pieces of parchment paper and trace an 8×12 inch rectangle on each. Place 1 1/2 cups sliced butter on one sheet (traced side down). Cover with the second sheet (traced side up) and use a rolling pin to flatten the butter evenly to the rectangle edges. Refrigerate the butter slab.
  6. Roll and Fold Dough: Deflate the risen dough onto a floured surface and roll out to a 28×14 inch rectangle. Fold the left 2/3 corner over, then fold the right corner to meet but not overlap the left edge. Then fold the dough into thirds from the shorter edge. Wrap and refrigerate for 6-8 hours or overnight.
  7. Make Almond Paste: In a bowl, combine 1 egg, 3/4 cup butter, and almond extract. Blend in almond flour, powdered sugar, and cornstarch until smooth.
  8. Incorporate Butter Slab: Deflate dough again and roll to 25×9 inch rectangle. Place chilled butter slab on the right half, leaving 1 inch margin. Fold left half over butter, roll out into a 30×12 inch rectangle, using pressure to spread butter evenly.
  9. Folding Sequence: Fold 2/3 of the left corner, then bring in the right corner so edges meet. Roll out to 30×12 inches, fold dough in half like a book (15×12 inches), then roll out again to 30×12. Finally, fold into thirds, cover, and refrigerate for 30 minutes if butter softens. Dough size should be about 12×8 inches before wrapping.
  10. Cut and Shape Croissants: Cut dough in half; refrigerate one half. Roll out the other half into 30×10 inch rectangle and cut 9 triangles about 5 inches wide at the base and 1 inch at the tip. Optional: make a small slit in the wide end for easier folding. Place 1 heaping tablespoon almond paste on wide end and roll toward narrow end while gently pulling pointed tip away.
  11. Proof Croissants: Place croissants on a parchment-lined baking sheet. Let rise at room temperature for 1-2 hours until doubled. Avoid warm spots to prevent butter melting.
  12. Egg Wash and Bake: Brush croissants with egg wash. Bake at 390°F (199°C) for 10 minutes, then reduce to 370°F (188°C) for 15 minutes. Baking times may vary by oven.
  13. Almond Glaze and Final Bake: Mix leftover almond paste with a splash of milk. Spread over baked croissants, sprinkle sliced almonds on top, then bake an additional 5 minutes at 370°F. Once cool, dust with powdered sugar.
  14. Repeat for Remaining Dough: Remove second dough half from refrigerator. Roll out to 30×10 inches, cut 9 triangles, and repeat shaping and baking steps.

Notes

  • Ensure the room is cool when proofing croissants to prevent butter from melting and compromising flakiness.
  • Resting the dough overnight improves flavor and dough strength.
  • The butter slab must remain cold and solid for proper lamination.
  • Use parchment paper to avoid sticking during rolling and baking.
  • You can freeze shaped croissants before proofing for baking later.
  • Adjust baking time based on your oven’s performance for a golden-brown crust.
  • The optional slit on wide end helps croissants turn neatly when rolled.

Keywords: Almond croissant, croissant recipe, French pastry, almond paste croissant, homemade croissant, laminated dough, almond-filled pastry

Find it online: https://thedishspot.com/almond-croissant-recipe/