I love croissants. I love chocolate croissants, I love almond croissants and I love chocolate-almond croissants. I love butter croissants, I love kouign amanns (which are made from the same laminated dough as croissants) and I love coffee and tea twice as much when it is paired with a good croissant. When the day is feeling long and I need a pick me up, one of my go-to treats is a fresh baked croissant from a local bakery. Something about those flaky, buttery layers just brings a smile to my face, my tummy, and yes- my heart.
Croissants might be one of my love languages (or maybe just one of my favorite gifts/acts of service to receive :)). When my friends go to Napa (Bouchon!) or SF (B. Patisserie!) or Marin (M.H. Bread and Butter!) and text if I want anything, I drop EVERYTHING to quickly text back as I try to remind myself that it’s probably rude to ask for a dozen croissants. Seriously. I’ll be like, “OOH BEN! JOYCE IS GOING TO BOUCHON TODAY-” and he knows that means I will be oblivious to the world around me for the next minute as I scurry to text back my request.
And when the yumminess is in my hands, I melt a little (a lot) and feel so so loved. THANKS GUYS. YOU KNOW WHO YOU ARE. My suppliers <3. Sigh.
The original recipe with powdered sugar and almonds sprinkled on top.
Almost a year ago, my fellow croissant-loving friend Tiffany sent me a recipe to make almond croissants at home. I was a little skeptical of the recipe at first, but when I finally gave it a go a month ago, I was blown away! It was SO GOOD! WHY DID I WAIT SO LONG TO TRY IT?! I have since made them again and again, a dozen at a time, and found a delicious recipe that I know I will be looking up a lot in the future. So it definitely belongs here on my blog!
The original recipe makes two almond croissants, but Costco sells butter croissants in a 12-pack for SIX DOLLARS (or $4.99 until April 17!). How could you not?! So of course now I make almond croissants in batches of twelve. Don’t worry- they freeze well and reheat beautifully in the toaster oven! They’re an easy and delicious treat to make for a brunch, and when your SF foodie friend takes a bite and says it’s The Best Almond Croissant She’s Ever Had, Better Than Craftsman and Wolves! and then brings some home to her foodie mom who messages you that very night:
JoEllen, I want to thank you for your amazing almond croissant that R brought back. The best I ever had! Love to get the recipe! Is it hard to make? … It is so professional that it is even better than the store’s!
…you know you’ve hit gold. She told me I could quote her on that, and also wanted to recommend using an air fryer to make it crunchy and flavorful. Mm-mm, sounds yummy!
My mom has been pining for them ever since someone stole the ones I made her out of her car a couple weeks ago, so I just made a fresh batch tonight and experimented with the topping this time. Instead of sprinkling on powdered sugar and almonds at the end, I dabbed some of the leftover almond filling on top of each croissant…
and sprinkled on the almonds before baking:
Which finished up like this:
BEST IDEA EVER.
They turned out amazing, and now have that crispy sweet baked on almond crunch that I love from Bouchon’s croissants. It tastes even better knowing I spent about $8.00 on a dozen delicious almond croissants instead of $48!
If you find joy in croissants, I hope I have convinced you to give this easy recipe a go. Try them and come back and tell me! This is one way I am spreading the love in 2017! Yumminess for all!
Ok so for my recipe below, I actually chose to make 4x the filling (from the original recipe) for 5x the croissants. But JoEllen, why not 6x the filling for 6x the amount of croissants? Good question. With the original proportions, I always found myself with a lot of extra filling at the end, even after gooping on mounds and mounds inside each croissant.
So then I tried 5x the filling for 6x the amount of croissants. This worked out okay, except that I didn’t like how the measurements came out for 5x the filling (e.g. 1 cup + 4 tbsp butter). I also still ended up with too much filling.
So now I just take out two croissants for other things- feeding them plain to my kids, or putting them on the panini press with some nutella and bananas, and then I transform the other ten into almond croissants. Of course you are welcome to refer to the original recipe (linked below) and figure out your own favorite proportions!
Easy Almond Croissant Recipe
Adapted from www.thekitchn.com
Makes 10 croissants
To freeze: Let the croissants cool completely, then wrap each one in foil and store in a gallon sized ziplock bag in the freezer.
To reheat: Let thaw in refrigerator overnight, then unwrap and toast for 3-7 minutes (or until warmed through and crisped on top). If reheating straight from the freezer, I’d recommend putting them into the toaster oven on the “warm” setting for 20-24 minutes, or until the insides are heated through. If you put it on “toast” for that long, the tops might burn.
Let cool for 3-5 minutes before enjoying!