Almond croissant
| File:Almond Croissant (53378640779).jpg An almond croissant topped with sliced almonds and powdered sugar | |
| Alternative names | Croissant aux amandes |
|---|---|
| Type | Viennoiserie |
| Course | Breakfast or snack |
| Place of origin | France |
| Main ingredients | Croissant, almond frangipane, sliced almonds |
| Variations | Chocolate almond croissant |
The almond croissant (French: croissant aux amandes) is a French pastry consisting of a croissant filled with almond cream (typically frangipane), topped with sliced almonds, and baked again. It is a popular viennoiserie in France and in French-style bakeries worldwide. Almond croissants are sometimes referred to as "twice-baked croissants" because they are often made using day-old croissants rehydrated with syrup and filled with cream.[1]
History
The almond croissant is believed to have originated in France as a way to reduce food waste. Bakers began repurposing day-old croissants by slicing them open, moistening them with syrup, and baking them again with a rich almond filling.[2] This practice became widespread in Paris and is now standard in bakeries throughout France and beyond. Almond croissants are now produced intentionally as a staple pastry in many cafés and patisseries.
Preparation
To make an almond croissant, a plain croissant (often from the previous day) is sliced horizontally and soaked or brushed with sugar syrup, sometimes flavored with almond extract or rum. It is then filled with almond frangipane (a blend of ground almonds, butter, sugar, and egg), topped with more cream and sliced almonds, and baked until golden. A dusting of powdered sugar is usually added once cooled.[3]
Variations
A common variation is the chocolate almond croissant, which uses a pain au chocolat as the base. Other international variants may feature different nuts, flavored creams, or citrus zest. In Switzerland, similar pastries include the *Mandelgipfel*, a crescent pastry filled with almond paste.
Similar pastries
A related French pastry called Bostock also repurposes day-old bread (usually brioche) by topping it with almond cream and baking it. It is sometimes described as "a cross between French toast and an almond croissant".[4]
See also
- Croissant
- Bostock
- Danish pastry
- List of pastries
References
- ↑ Gavin, Jessica (12 December 2022). "Almond Croissants". Jessica Gavin. Retrieved 4 May 2025.
- ↑ Nosrat, Samin (21 December 2016). "A Use for Day-Old Croissants: Almond Croissants". The New York Times. Retrieved 4 May 2025.
- ↑ "How to Make Almond Croissants". King Arthur Baking. Retrieved 4 May 2025.
- ↑ "Bostock: The Pastry You Didn't Know You Loved". King Arthur Baking. Retrieved 4 May 2025.
References
<references>
.jpg){kind=link}