Description
Twice Baked Almond Croissants are a decadent pastry treat featuring stale croissants soaked in a homemade simple syrup, filled with creamy orange-zested frangipane, and topped with toasted sliced almonds and a dusting of confectioners’ sugar. This recipe beautifully revives day-old croissants with rich almond flavors and a crisp baked finish.
Ingredients
Scale
Croissants and Syrup
- 6 stale plain croissants (1-7 days old)
- 6 tablespoons simple syrup (see below)
Frangipane Filling
- 8 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 tablespoons fresh orange zest
- 1 large egg
- 1/2 cup almond meal (almond flour)
Simple Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
Topping
- 3/4 cup sliced almonds
- Confectioners’ sugar for dusting
Instructions
- Make the Frangipane: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, granulated sugar, and fresh orange zest. Beat on medium speed for about 3 minutes until the mixture is pale and creamy. Add the egg and continue whisking for another 1 minute until fully incorporated. Reduce the speed to low and beat in the almond meal until well combined. Scrape down the sides of the bowl as needed. Transfer the frangipane to a piping bag fitted with a flat piping tip and refrigerate until ready to use.
- Prepare Simple Syrup: In a small saucepan, combine the water and granulated sugar. Bring to a boil over medium heat, then reduce to medium-low and whisk occasionally until the sugar dissolves completely, about 10 minutes. Remove from heat and set aside to cool.
- Assemble Croissants: Slice each stale croissant horizontally without cutting all the way through, creating a pocket. Brush the inside generously with the prepared simple syrup to soak the croissants and add moisture.
- Fill Croissants: Pipe the chilled frangipane generously into each croissant pocket, filling it completely.
- Top and Bake: Preheat your oven to 350°F (175°C). Place the filled croissants on a baking sheet, sprinkle the tops with sliced almonds, and bake for approximately 10 minutes or until the frangipane is set and the almonds are toasted.
- Finishing Touch: Remove the croissants from the oven and let them cool slightly. Dust them with confectioners’ sugar before serving for an elegant finish.
Notes
- This recipe transforms day-old croissants into a luxurious almond pastry perfect for breakfast or dessert.
- Using fresh orange zest in the frangipane adds a bright citrus note that complements the almond flavor.
- Make sure the butter is at room temperature for smooth frangipane texture.
- For best results, refrigerate the frangipane before piping to maintain shape during baking.
- Adjust baking time slightly if using very fresh croissants to avoid over-toasting.
Nutrition
- Serving Size: 1 croissant
- Calories: 640 kcal
- Sugar: 55 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 75 g
- Fiber: 3.5 g
- Protein: 9 g
- Cholesterol: 70 mg
