Its best to make the filling the same day since it’s not great to refrigerate it (butter will become stiff and make it hard to spread) and you wouldn’t leave it at room temp overnight because of the raw eggs. You’re welcome Elliott! I think my store-bought croissants must be way too small, since the listed ingredients made too much syrup and cream. Hi! Hi, I'm Jessica Gavin, a certified culinary scientist and author. I’m so inspired reading your review. Hi Carmen, I always recommend making the recipe as written without modifications. Hi Jess, we use C&H powdered sugar but you can also make your own powdered sugar. That’s so sweet! Sift the almond flour into a medium bowl. where do you buy your croissants? Do you have a recipe that uses prepared almond paste to make the almond cream? BUT I totally forgot all the butter ( was softening in microwave). Its kinda like a flour very fine grinded hazelnut. Saw these and they look wonderful. I was thinking of spreading it on toast, but it contains eggs, so I’m not sure what to use it for. Hi Dottie, they should be perfectly fine to use once defrosted. This is why when I saw them in stock I had to try one! I haven’t experimented but I imagine it would taste just as good! Cannot wait to try these! After recently tasting an almond croissant at a market I was hooked and have been hankering to try something similar but without making the croissant myself. Looks like you use 4 large croissants but you list 8 servings. Some brands have shiny metal wrappers, so make sure not to microwave those. Four stars for overall taste! Making it for third time. Don’t sprinkle them with powdered sugar until ready to serve. P.S. You know this isn’t a real recipe right? But I am 17, and if I can bake this, then you can too! Just made these after wanting to for months– what a delicious and easy recipe! My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. That’s awesome! Once their cooled, dust powdered sugar over the top of each almond croissant. Then if that wasn’t enough, he pipes the tops of each sweet butter pastry with more cream, oh yeah! I’m trying to use up several tubes of the 7 oz Odense almond paste. Thanks for the recipe Jessica! They disappeared immediately! I’ve actually made both the night before and it turned out perfectly fine. I have given thought to putting filling into a container, freezing it and cutting thin little blocks and assembling them just before baking to give it a chance to stay more solid. I am glad you posted this awesome-looking recipe, giving me an idea for my coming up breakfast for my guests. Love love love. All that said, gosh they are good, they just aren’t what i look for when i purchase an almond filled croissant. Will they still work? You are welcome Tanya, I’m so glad you liked it . Place the top halves on and spread about 1 Tbsp of almond filling over the top. 3. I have tried making croissants but not successfully. Fitness Goals : Heart Healthy. Almond croissant, you are my food soulmate! I had this in mind all week, looked for a recipe, your’s pop out, did them… Love themmmmmmm, easy recipe, wonderfull results. The croissants are best the day they are baked, but the can be stored in a covered container for up to 1 day. I never realized that this is how bakeries could reuse their stale croissants… clever;) Hi Belle, rum is usually sold in liquor stores. I made these and they are so delicious! Hubby said he now didn’t want to have the ones from French Bakery anymore (and he is picky! This makes the pastries more stable for cutting, filling, and re-baking the next day for your enjoyment. I make them during the holidays as gifts to my friends, they all look forward to having them on Christmas morning at their doorstep, since I deliver them at midnight. You can absolutely make the syrup in advance and leave it at room temp and you can pre-slice the croissants. 5. 21/12/2013 08.00 pm Staff tried to remove our drinks before we were finished. I’m so happy to hear that! That’s so great! Not 8 days old, but one day old. That does sound good! Line a cookie sheet with parchment paper. Free carb counter and keto diet tracker for the low carb and ketogenic diet. Hi Maya Thank you so much for sharing that! Hi Natasha, I made these today, they were delicious. I’m glad you enjoy the recipe! Still, the leaked filling browns upon leaking onto pan and is better this way than gloppy inside the croissant. Thank you for sharing that with us! I gave this recipe to Katya I use melted butter and blend the ingredients together, much easier to spread . Brush the cut-side of each one with 1 ½ teaspoon of almond syrup. Has a yone tried using it with this recipe? After spending a month in France, I have been craving these. i make mine without the syrup if that helps, The article says paddle attachment. 280 / 2,300g left. These are amazing! I LOVE your blog!!! these look amazing! Or should I just stick with the vanilla extract? So each serving is only 1/2 a croissant and it’s 992 calories… is that correct? Don’t worry if some of the almond cream drips on the paper. She certainly knows how to make a hungry mama happy! I used croissants from Costco that aren’t too bad actually…not like France, but worked great for this recipe. It was moister than almond flour for sure and grittier but I have to say that after baking you could not tell! My family and I enjoy it immensely! They don’t bake fresh croissants to make almond croissants. Bought some rum essence, do you know or does anyone know whether this would work just as well? Lay a sheet of baking paper on top of the croissants, then place an extra tray on top to flatten (almond croissants always cook between two trays.) If you visit a classic French Bakery, you’ll likely see these behind a shiny glass: “Croissants aux Amandes” (aka Almond Croissants). I would reheat them by placing them in the oven for 10 minutes at 200°F. I may try leaving out one egg, maybe even dropping down butter. Thank you for sharing that with us. Cut the croissants horizontally in half, as if slicing them open to make sandwiches. , This looks yummy! . Your idea is very creative, I can picture it! I’m so happy you enjoyed that. For the warming of the butter, just make sure it’s soft but not melted.