Almond Croissants Recipe (French Bakery Style)
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If you visit a classic French Bakery, you’ll likely see these behind a shiny glass: “Croissants aux Amandes” (aka Almond Croissants).
My cousin’s wife, Katya, shared this recipe with me on our recent trip to the Seattle area. She served them with breakfast alongside a hot latte. These almond croissants were delicious and easy to make. The recipe can be cut in half for a smaller crowd. What a wonderful treat!
Ingredients for Almond Croissants:
8 (one-day-old) medium/large croissants, left at room temp uncovered overnight
3 Tbsp sliced almonds
Powdered (Confectioner’s) sugar for dusting
Ingredients for the syrup:
2 Tbsp sugar
4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)
1 Cup water
Ingredients for the Almond Cream (crème d’amandes):
1/2 cup granulated sugar
1 cup almond meal/almond flour (or 2/3 cup whole blanched almonds, but you’ll need a good food processor
1/8 tsp of salt
1 stick (8 Tbsp) unsalted butter, room temp, sliced
2 large eggs
Watch How To Make Almond Croissants:
How to Make the Syrup:
1. In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
How to Make the Almonds Filling:
If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy.
If it looks like this,
beat it some more until it looks like this:
Assembling your French Almond Croissants:
Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
1. After your croissants have been on the counter drying out overnight, and you’re ready to use them, slice each croissant horizontally like you would for a sandwich.
2. Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
3. Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
4. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
5. Bake on the center rack for 15 to 18 minutes or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.
Credits: I learned to make these from my cousin’s wife, Katya. The original recipe was adapted from Clotilde’s Almond Croissants.
Now I’m so so curious, what’s your favorite dish to serve guests for breakfast?
Almond Croissants Recipe (French Bakery Style)
Ingredients
- 8 one-day-old medium/large croissants, left at room temp uncovered overnight
- 3 Tbsp sliced almonds
- Powdered, Confectioner's sugar for dusting
- 2 Tbsp sugar
- 4 Tbsp rum, optional, but highly recommended. You can use 1 tsp Vanilla extract instead
- 1 Cup water
- 1/2 cup granulated sugar
- 1 cup almond meal/almond flour, or 2/3 cup whole blanched almonds, but you'll need a good food processor to process almonds into an almond meal
- 1/8 tsp salt
- 1 stick, 8 Tbsp unsalted butter, room temp, sliced
- 2 large eggs
Instructions
How to Make the Syrup:
-
In a small saucepan, combine 1 cup water, 2 Tbsp sugar and 4 Tbsp rum. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp.
How to Make the Almonds Filling:
-
If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Add the butter, and mix again until well blended. Add in the eggs one by one, and process on high speed until creamy and fluffy.
-
If using almond meal or almond flour: In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup sugar, 1 cup almond meal and 1/8 tsp salt. Mix until well incorporated, then blend in the butter. Finally add the eggs 1 at a time and mix on med/high speed until the whole mixture is creamy and fluffy with a frosting-like consistency.
Assembling your French Almond Croissants:
-
Preheat the oven to 350° F . Line a cookie sheet with parchment paper.
-
After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich.
-
Work with each croissant one by one: dip it into the syrup, coating both sides and the ends well. The croissant should be quite moist, but not soaking wet. Just dip it once on each side.
-
Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant.
-
Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds.
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Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Transfer to a wire rack and cool to room temperature or just warm. Dust with powdered sugar before serving. These are best served the same day they are made.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just made it today and it’s awesome! Not similar to the patisserie in our area but it’s damn close and it doesn’t cost like $6 per croissant.
So glad you enjoyed this recipe. 🙂
OMG! I love this recipe! So simple to make and yet the results are awesome! Thank you for developing this recipe!!!1
You’re so welcome, Peggy! I’m happy you loved them. 🙂
I used scratch made croissants and they all came out perfectly! While my first batch were in the oven I noticed the tops slipping off the filling, but a wooden toothpick in each end solved that problem right away! Then I just slid the toothpicks out after they had cooled. I thought I’d mention this easy solution in case anyone else experiences that issue! There wasn’t too much filling, so I think it was just the unevenness of my cuts lol. 10/10 will make again.
Thanks for sharing that with us, Molly. Good to. know that it trued out great!
Can these be frozen after being baked? Can I make the filling and use half on 4 croissants and then the other half the next day on 4 more croissants?
Hi Karen, I’ve never tried freezing them so I can’t make a recommendation. But one of our readers shared this in the comments “Yep! I make heaps of these and wrap them in parchment paper, cling wrap and into a zip lock bag. Then I just take them out, cook them and they’re amazing”
For the syrup can you use Amaretto instead? os is it too sweet?
Hi Emily, a few of my readers mentioned using Amaretto in place of rum! I bet that could work. I hope you love this recipe!
Could I use rum extract instead of vanilla? For the Almond Croissants? 😋
Hi Debbie, I imagine that will work. Please let us know how it goes if you try it.
Love these Bravo Natasha! Follow you and save many of your recipes. It must the be your Ukrainian heritage and maybe your Mom’sinfluence♥️
Yes, must be! Thanks for your support and for following my recipes. I hope you’ll love all the recipes that you will try!
Hi!
I wanna try this recipe but am unsure if I should use store bought croissants or try to make them from scratch? The recipe didn’t specify but I’d love to know what works best 🙂
Hi Katie, I will have to post a recipe for making homemade croissants one of these days, but the purpose of this recipe is to re-create the bakery treat called almond croissants and show people how easy they are to make at home without paying the high price tag at bakeries. Bakeries use day-old croissants to make them as well.
These are honestly better than any I have ever bought in an independent or store bakery. I made them for my Grammy 5 years ago and she still asks me to make them for her several times a year!
The filling is not too sweet, the almond flavor perfect, and they dont even take that long to make – a steller brunch item!
Love it! Thanks for your wonderful review and comments, Chloe. I’m happy to know that you and your family love this recipe.
Thank you very much for your easy recepie ..”French almont Croissants. Love it.😘👌👍
You’re very welcome, Mila. Thank you for sharing your good feedback with us!
I’ve made this several times and received rave reviews. I’ve also used the filling to make stuffed French Toast, topped with sliced almonds and that was pretty darn good too. It’s a keeper!
That is awesome, Karin! Glad you loved it and thank you for sharing that with us.
Really, really good! Followed instructions with the exception that I added 1 t. almond and a few drops of vanilla to filling and also a little of each to syrup. I did 12 large croissants so I made batch and a half of filling and had just a little bit left over. It also took 1/2 cup of almonds. I also brushed the croissants instead of dipping them.
Sounds great! I’m glad you enjoyed it, Judy.
Loved this recipe. Didn’t have rum, but coffee liqueur was nice:-) played more with the glase more over a few days and decided I prefer it much sweeter so the croissant ends up with a light crust of surgery goodness. Thanks for your clear, easy recipe.
You are very welcome, Andrew. I’m glad the coffee liqueur worked well too! Thanks for sharing that with us.
Made these for breakfast. They were a hit! Perfect level of sweetness. And all the measurements were so accurate that I had nothing leftover (no extra syrup, no extra filling)! I appreciate that level of accuracy. I did switch the vanilla extract for almond extract, and put 2 drops of almond extract in the filling mixture. Amazing recipe. Will make it again. Thank you!
You’re welcome! I’m so happy you enjoyed it, Rahma!
If you have any leftover filling, it makes GREAT (but flat) cookies. I just add a little bit more almond flour to thicken it up, then put some almonds on top. Then I bake it 😛
So creative! Thank you for sharing that with us.
Just made these with mini croissants and they turned out great! Just brush the croissants with the syrup and don’t dip them so they won’t get soggy. Thanks for the recipe!
Hi Edna, thank you for your great review and providing that tip too! So helpful, we appreciate it.
Can you use almond paste and turn it into a cream?
Hi Star, I haven’t tried that so I can’t advise.
Hi Natasha,
Thank you for the recipe.
Just made this cream and to me it is way too sweet. What can I do to lessen the sweetness to already made cream? BTW added almond extract and love it.
Hi Lucie, did you use any substitutions? Normally the cream is not overly sweet and is definitely balanced by the rum syrup. I’m not sure how to fix that without proportionally adding a little more of the other ingredients.
Love love love. I’ve lost count of how many recipes of yours i tried and each is better than the last. These were amazing to enjoy on a Sunday morning. Super easy and delicious. Will definitely make again!
That is so awesome, Sandra. Thank you so much for your wonderful comments and feedback. We appreciate it!
I so wanted these to be crispy on the outside, but they were soggy. This is my second time making these. As recommended in the recipe, the croissants were given a quick dip in the syrup, but were still soggy – darn! I used rum instead of vanilla and everyone loved the flavor. Any suggestions on how to make them crispier would be greatly appreciated.
Hi Cathie, you definitely want just a quick dip since croissants absorb liquid easily.
This has happened to me and my Aunt before, so the next time I made it, I just used a pastry brush to just slightly wet the croissants. Hope this helps.
I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. Something is just missing (albeit I used the vanilla extract not the rum. But I think almond extract must be missing… and I agree with others that they can be a bit soggy and liberal brushing of the syrup would be a better choice (at least if you are using costco croissants left out in the box. They are good but I am trying to make them taste like what I get from Wholefoods or Starbucks in the morning… Also there was just way too much almond cream left over and I think the recipe needs to be adjusted for that.
Hi Carmen, I always recommend making the recipe as written without modifications. The flavor difference will be significant using vanilla extract and not rum. Also, a quick dip is sufficient – letting it sit and soak can result in a soggy croissant. Regarding the cream – it can really vary depending on the size of your croissants. We used the big ones from Costco. Using smaller croissants would require less almond cream.
What should I do with the leftovers? I was thinking of spreading it on toast, but it contains eggs, so I’m not sure what to use it for. I have lots of leftovers because I used less croissants.
Thank you!
Hi Arielle, you can make stuffed french toast. Spread it between two slices of bread and then dip in eggs and sautee.
Thank you, Natasha! By the way, the filling was delicious! I added about 1/2 – 1 tsp of almond extract and it was the best!
You’re much welcome I’m glad you enjoyed it!
Four stars for overall taste! Not so sweet that you have to worry about your blood sugar!
Problem: filling leaks A LOT during baking. I want desperately to add amaretto or almond extract to the filling but that would make matters worse. I may try leaving out one egg, maybe even dropping down butter. 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. Still, the leaked filling browns upon leaking onto pan and is better this way than gloppy inside the croissant. All that said, gosh they are good, they just aren’t what i look for when i purchase an almond filled croissant. Let’s fix this!! I love your thoughts!
Hi Jen, leaked filling is usually an indication of using too much of the almond mixture.
It’s good, but the original recipe calls for almond extract and for me, that’s one ingredient that can’t be left out! Added the extract and it was so good!
Hello Kim, thanks for your input and suggestion. I’ll make sure to try that one next time.
hi Natasha! pls do you have a recipe for croissants? these look amazing and i want to try them. obviously i have to use vanilla. LOL!
Hello Annah, I have this Almond Croissant Recipe. I hope you like it!
pls i mean regular croissants not almond croissants
Do you have a recipe that uses prepared almond paste to make the almond cream? I’m trying to use up several tubes of the 7 oz Odense almond paste. Just got some Costco croissants as well-couldn’t resist. Thanks.
Hi Karen, I don’t have a recipe for that yet but that’s a good idea!
Would you be able to use freshly baked croissants for this recipe? If so how would you do this?
You can but you will need to take an extra step. Here’s what one of our readers wrote ” I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great!” I hope that helps
Hi Natasha! i made 3 batches of your recipe…but when my croissants came out of the oven they had flattened? what could i have done wrong?
Hi Sarah, I haven’t seen that happen with fully cooked croissants. I wonder if maybe there was too much syrup on them? Did they seem squishy and collapsing before they went into the oven?
Hi Natasha, they were soft after dipping in the sugar syrup. Does that mean i used too much sytrup? or maybe they needed to be out to dry longer? I used costco croissants and had them sit out overnight. I’ll try the recipe again!
Hi Sarah, it sounds like they were too wet – just a quick dip is all that’s needed. I let mine sit out uncovered overnight from Costco and it works well.
Hi, do you think you could freeze these?
Hi Jo, I’ve never tried freezing them so I can’t make a recommendation. If anyone tried freezing these, please share your results.
Yep! I make heaps of these and wrap them in parchment paper, cling wrap and into a zip lock bag. Then I just take them out, cook them and they’re amazing 🙂
Do you freeze them before baking? Or bake, then freeze, then reheat?
Can I double or triple the recipe?
I’ve made these before and they are sooo delicious- now that the liquor store is closed I can’t buy rum. Have you tried with vanilla? Does it produce similar results? I’m trying to come up with something for Mother’s Day. Unless you have other recommendations! Thank you!
I’m so glad you enjoyed that Mary. Vanilla will work. See our note in the recipe “4 Tbsp rum (optional, but highly recommended. You can use 1 tsp Vanilla extract instead)” I hope that helps
So does that mean only use 1tsp of vanilla or 4 tsp of vanilla? Thanks!
You can use 1 tsp Vanilla extract instead of rum.
Thank you Natasha! I was looking for an almond filling recipe and came across your “quickie” almond croissants. I used your filling recipe, blanched my own almonds and ground them in my mini-processor. It was moister than almond flour for sure and grittier but I have to say that after baking you could not tell! I used the filling to put into a danish braid recipe that I had used with pecans in the past. 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. Your solution is genius and I will try that with my leftover filling. The danishes turned out so highly addictive that I just can’t stop eating it!!! We are doing a LOT of new recipes. This one is a definite keeper!! One important addition, I had to add 1 tsp of almond extract to the filling to get more almond taste. Then it was like marzipan madness in my mouth!
I’m so glad you enjoyed this recipe, Linda! Your idea is very creative, I can picture it! Thank you for sharing that with us.
These were amazing!!! We have a bakery that sells these but it’s sooooo far away. So I wanted to try these and see if I could have them at home and oh my gosh these were just like the bakery! I think next time I’ll brush on the sugar syrup instead of dipping it because some were a little soggier than others. I also doubled the filling on some and that was great! Thank you so much for the recipe! Will definitely use again and again!
You’re welcome Lisa! I’m so glad you enjoyed this recipe!
I made these over the weekend for the first time and it came out great! The steps were easy to follow and pictures were helpful. I am new to baking so it’s been a fun learning experience. A few things I noticed:
– I had the perfect amount of almond cream but ended up with a fair amount of leftover syrup. I had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? That’s just practice I think. I felt guilty because I didn’t know what to do with the excess.
– When I re-assembled I kind of just placed the tops on and applied the cream and almonds but they fell apart a little when handling after baking, so I think I could have “smushed” them together better. I was afraid of too much seeping out.
– I took a risk and put some dark chocolate morsels inside a few of them and it worked out really well (for us at least). I thought about melting and drizzling it on top but was running out of time, so maybe next time.
So great to hear that it was a success! Thank you so much for sharing some tips and suggestions.
Hi Natasha,
Thanks for sharing the recipe. I made this this morning with small croissant and came out well. I skipped the sliced almonds and the powdered sugar but still came out well.
I’m so glad you liked that!
Just made them; came out great, but I will be adding some almond paste to the next batch.
I’m so happy you enjoyed that. Thank you for sharing that with us!
These are soooo good! I’ve made them 4 times over the last 6 weeks.
I’m so glad to hear that! Thank you for sharing that amazing review!
I have Almond flour…..do I need Almond meal? Can’t WAIT to try these!
Great question, Carol. We used Almond Meal as the base.
So I shouldn’t need to blanch the almonds and can make my own almond meal from almonds with peel on (grind in food processor)?
Hi Sarah, most almond flours have the peels removed or it will change the consistency and color of your almond flour. Do a quick google search of how to make almond flour – its very simple to do.
I googled the difference and it seems they are pretty much the same thing.
These are great! They taste just like bakery almond croissants. I added almond, and vanilla extract to the filling, and they tasted fantastic.
Thank you for sharing the recipe.
That’s so great! I’m so glad you enjoyed that!
Thank you for sharing the recipe. I’ve made these several time and they are always a big hit. I’ll be making these in the morning for a nice treat since we can’t go anywhere. My boys are looking forward to them.
You’re so welcome. I’m glad that your boys loved this recipe! I hope that you love every recipe that you try. Stay safe and healthy.
You know this isn’t a real recipe right? It’s like saying “pepperoni pizza recipe” and they saying, first go to a restaurant and buy a pizza. Then come home and put pepperoni on it. You can’t start a recipe for croissants with day old croissants. Sorry. This is buying something from the store and putting stuff on it. Homemade biscuits with cranberries: go get a biscuit from the store, cut it open, and put cranberries inside. Not a thing. Not a recipe.
Hi Bill, as you will see in the copy above, this is exactly what bakeries do. They take day-old croissants and repurpose them. They don’t bake fresh croissants to make almond croissants. I’m sharing how easy it is to recreate this recipe at home. You are definitely welcome to make your own croissants if you prefer.
dont be a snob Bill, that’s like saying mac and cheese recipes arent recipes because they dont tell you how to make your own macaroni or how to make homemade cheese. Or or a salad recipe isnt a recipe because it doesnt tell how to grow your own vegetables. All recipes are recipes. This one is exactly a recipe I was hoping for, ain’t no way in hell am I going to be spending a day just to make an almond crossiant, I ain’t no bakery. It’s useful content and a very much appreciated recipe for people who dont have French bakeries nearby.
Cheer up bro, stay chill.
Agreed! There is no shame in taking shortcuts in the kitchen.
Or same goes for those people who use double cream when they cook fettuccini Alfredo or carbonara.
Also, my aunt is a pastry chef who studied in France. I asked her and she said this is how they do them. They even sell day old croissants. She also makes this really shiny glaze that she puts on top of the pastries but I don’t. I use the good old Karo corn syrup.
Whats a good brand of powered sugar you use? it seems all the ones I use just taste so bad
Hi Jess, we use C&H powdered sugar but you can also make your own powdered sugar. There are several tutorials online like this one.
Hello! What do I do with the left lover filling? It’s too much for 8 croissants.
Thank you.
HI Alina, we use it primarily for these croissants. If using smaller croissants, you can definitely fill more. Mine were the big ones from Costco. I have seen people make stuffed french toast with it. yum!
When we were in Paris, we had croissants exactly like these. When we returned to the US, we weren’t able to find a bakery that made “Parisian” style croissants. Thanks for posting this. These are the absolute best croissants!
Wow! I’m so happy you discovered this recipe! Thank you so much for sharing this with me Jessica!
My niece made these and they were so good, I have the ingredients and going to make them, seeing I go to church early on Sunday I wanted to prepare them ahead of time and just bake them in the morning to take to church ..she assembled everything ahead of time , even days before and put them in the freezer and takes one or two as she wants them and bakes to eat them fresh …so anyone wanting to make a full batch can take out only what they want for that day…have you ever done that?
I have not Dottie, that is so great that worked out for you! I’m happy you enjoyed that and than you for sharing this with me! I’ll have to give that a try
Can i use brandy instead of Rum? Has anyone here tried this….Im hoping it wont ruin the taste. And if i had no choice but to buy fresh crossiants and need to make them before they r about day old does the pre baking them in the oven method work well r are there other options?? Thanks Natasha!
Hi Inna, I haven’t tried brandy but I think it might work well. The recipe works best with day old croissants which aren’t as soft but it will still work with fresher ones. I suggest arranging them on a wire rack and letting them sit uncovered at room temperature as long as you can to dry them out a little before using.
Bought the croissant today as I have a hard time going to stores , can I freeze them and when they thaw do I have to wait a additional day to set them out so they can go stale ?
Hi Dottie, they should be perfectly fine to use once defrosted.
Natasha I been following this recipe for the past 3 years. 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. Thank you for sharing your recipe!
That’s so sweet! Sounds like you have awesome Christmas Tradition to look forward to! Thank you for sharing that with us!
Wow, what a great idea! Love it 😍 I should do that !
They are really good. I made this, but used smaller croissants. Everybody loved them.
I’m so happy to hear that! Thank you for the awesome feedback!
These are amazing! I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great!
I’m so happy you enjoyed this recipe, Violeta!!
When I saw the title for Almond Croissants, I was expecting to see a complete recipe for making the croissants. I was disappointed to see that I had to buy the croissants. I have tried making croissants but not successfully. I was hoping that your recipe would help me with this. I was disappointed. I can buy croissants any time, but always prefer to make things myself.
Hi Jeanette, I will have to post a recipe for making homemade croissants one of these days, but the purpose of this recipe is to re-create the bakery treat called almond croissants and show people how easy they are to make at home without paying the high price tag at bakeries. Bakeries use day old croissants to make them as well.
When I was looking for recipes to make these I came across an article..almond croissants were originated because french bakers needed to dress up old pasteries..and this the well beloved almond croissant
Thank you so much for sharing that with me!
Made these for my family this weekend. They disappeared immediately! Hubby said he now didn’t want to have the ones from French Bakery anymore (and he is picky! :-)).
Followed recipe exactly, except I forgot to buy powdered sugar. I also used a pastry brush to put the rum/sugar mixture on. Finally, I think I added too much almond cream (it melted out onto the parchment in some cases!) but none of these affected the goodness. Highly recommend! Thanks so much for the fantastic recipe!
That’s so great Anita! I’m so glad you enjoyed it! Thank you for the wonderful review! It’s so great when we can find a family favorite!
When you dip the croissant in the syrup is it only the cut edge or all sides of the roll? They seemed to get really soggy when I dipped all sides. Otherwise they are delicious.
Hi Michelle, I do dip all sides of the croissant but just a single dip in and out or it can get soggy. You can control the moisture level by how quickly you remove them. I’m so glad you loved the flavor!
My friend made these according to your recipe and they were super delish! I usually like to keep some emergency treats in the freezer. Would these be OK to freeze?
Hi Tatyana, I’ve never tried freezing them so can’t make a recommendation. If anyone tried freezing these, please share your results.
Saw these and they look wonderful. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin
Great suggestion Dorothy!
Wow, these are incredible!!!! Thank you!!! I’m always searching for great almond croissants in bakeries, but this one is the best!
It sounds like you have a new favorite! I’m so inspired reading your review. Thank you!
I made these and they are so delicious! My parents loved them a lot since they’re not into very sweet desserts! The only thing I wish I did was add rum but couldn’t find it at any stores near me. Where did you buy rum from?
Hi Belle, rum is usually sold in liquor stores. There are some states where it is sold in grocery stores, but in Idaho I can only get it at the liquor store.
Just made these after wanting to for months– what a delicious and easy recipe! My almond filling was a little runny, so I added a bit of additional flour, and they turned out golden and beautiful 🙂 Thanks for yet another new favourite, Natasha!
You’re welcome Elliott! I’m glad you enjoy the recipe! Thanks for sharing your review! 🙂
If I’m have hazelnut meal, can i use this for the almond flourmeal instead?
Hi Inna, I haven’t tried that but if it is the same consistency as almond, I think that should work fine 🙂
hazelnut meal works great! Its kinda like a flour very fine grinded hazelnut. so good!
Awesome!! Thanks Inna 🙂
Thought I’d use Amaretto instead of rum in keeping with the almond flavor.
That’s a great idea Lourdes! Please let me know how it turns out!
Cannot wait to try these! They look so delicious! Does it matter what type of rum you use? I have dark rum on hand.
Hi Christa, it is just a matter of taste preference. I think dark rum would work well.
Pretty amazing. Im a novice baker so i wasn’t sure if I would be able to do this. However it was quite easy and simple. Exploratorium has my family doesn’t drink alcohol , but it tasted amazing regardless. I also added a little bit of vanilla Essence to the filling. I told her too much water syrup was prepared and one could probably get away easily using half.
I’m so happy you enjoyed that. Thank you for sharing that with us, Taz!
I want to try these. I eat at least two a day from Starbucks. I was wondering though, I don’t see almond extract in this recipe, does it not really go in? I’ve never made anything with almond meal so maybe the almondy alone flavor comes from it? Have you or has anyone added almond extract? I hope I don’t sound like I’m second guessing this recipe, I just want to be 100% sure!
You are correct! Because the base of this recipe is almond meal, I do not add almond extract, however if you wanted to add a splash, it would not hurt. I hope you love the recipe and never have to buy them again! 😉
Ok, awesome! Yes i hope not either. They’re like $3.50 for one regular size one at Starbucks here! Can definitely add up! Trying now, thank you for the quick response!
My pleasure Tawny! Please let me know how they turn out!
If I make them the night before, is it best to refrigerate or leave them out?
Thank you!
Hi Donna! I love them best the day they are made but you could cover and store them at room temperature overnight. I suggest waiting to dust with powdered sugar until just before serving. Enjoy!! 🙂
These are amazing, my whole family loved them. They dont last long around here
Thank you for this awesome recipe
You’re welcome Diane! I’m happy to hear everyone enjoys the recipe! Thanks for sharing 😀
Just made these and they have come out soggy under neath, would that be because filling came out or maybe the soaking in sugar and water.. or both… anyone else had this problem.
Hi Jane, I haven’t had that issue – make sure to dip quickly in the syrup – if you over soak, they can seem somewhat soggy. I hope that helps.
I use Rum extract, 1 teaspoon in the syrup and t teaspoon and 1/2 tsp. vanilla in the cream. I also used ground Hazelnuts for the cream and shaved almonds, turned out yummy
Mmmm! That does sound good! I’m happy to hear you enjoy the recipe Ursula 🙂
Made these before and they are amazing. Wanting to make these again today but my Croissants are about 3 days old but have been covered. Will they still work?
Hi Valentina, as long as they aren’t moldy, they should work just fine 🙂
I am in love with these croissants. Thank you for such a yummy recipe. I made them twice in 4 days period. I honestly have no self control when I see them. Haha gotta watch myself:)
Tanya, thank you for such a rave review, I’m so glad to hear that 😀.
Can you use hazelnuts on top instead ? I have almond flour for recipe part but for nuts I only have walnuts , and hazelnuts. Or should I make a quick trip to the store since these are almond crossiants 😂 thank you
Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably won’t stay on 🙂
I did almond 🙂 it was super yummy, but for anyone wondering… if you wake up at 430 am and take out the crossaints to dry it doesn’t count as over night 😂, so if it’s not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy 🙂
They came out Perfect ! Thanks for the recipes. These are now my favorite things for breakfast now.
I’m so happy you enjoyed that. Thank you for sharing that with us and you are welcome!
They tasted amazing. Thakyou for the wonderful recipe 😀
Tanya, thank you for the nice review. I have some croissants so you just gave me an idea what to make tomorrow 😋.
I have a roll of almond paste. Could I use that instead of almond flour/blanched almonds??
Thanks
Hi Lori, to be honest, I haven’t tried that so I’m not sure how it would affect the texture.
Do the croissants have to be 1 day old? And it seems strange using the rum, does it really make them a lot nicer and can you taste the rum? What rum would you suggest if using it
The rum does add great flavor and it’s not overpowering at all.I use Bacardi gold rum (in the photo toward the top).
Got all the ingredients ,except the rum. Couldn’t find the brand and couldn’t justify the price of experimenting with a different brand. Bought some rum essence, do you know or does anyone know whether this would work just as well? Has a yone tried using it with this recipe? Or should I just stick with the vanilla extract? Want to make them for breakfast for my husband and I x.
I haven’t tried that, just make sure to taste the syrup before using it to make sure it’s not overpowering. Let me know how it goes! 🙂
Those are soooo good. So glad I came across this recipe. Making it for third time. Thank you Natasha
You are welcome Tanya, I’m so glad you liked it 😁.
Tried these at my sisters house, and fell in love with them!! Can’t wait to make them myself!
I would love to know how they turn out once you make them 😁
What a great recipe! I’ve ised it with great success several times. My family and I enjoy it immensely! Thank you!
You are welcome Katy, I’m so glad you like them 😁.
Hi natasha, do you think i could assemble these a hour or 2 ahead of time and just pop them in the oven later? i make mine without the syrup if that helps
Yes I think that would work fine :).
The article says paddle attachment. But the pictures have a whisk attachment
Oh my goodness you’re right! I think what happened was I used the paddle attachment when I was drafting the recipe but I realized that it blended easier with the whisk attachment. Thank you so much for pointing that out! 🙂
So if I were to bake these the night before I needed them, should I leave them at room temp? Covered/uncovered? Or in the fridge?
These are best fresh, but I’ve refrigerated a leftover one before and it was ok, but not as good as fresh. If you leave the butter at room temp overnight, making the filling is a pretty quick process. You can absolutely make the syrup in advance and leave it at room temp and you can pre-slice the croissants.
these look amazing! am i able to make the syrup and filling the night before and assemble them in the morning?
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. If you leave the butter at room temp overnight, making the filling is a pretty quick process. You can absolutely make the syrup in advance and leave it at room temp.
I’ve actually made both the night before and it turned out perfectly fine. The filling was fine to spread (the butter didn’t harden the spread at all) and the syrup was ok in the fridge (of course you can leave it at room temp anyways).
This recipe is amazing by the way, had so many compliments and I’m going to make it again for tomorrow for work! Yay!
These look divine, I will definitely try! This might be a silly question, do you dip both the top and bottom in the syrup? 🙂
Yes, dip the top and bottom 🙂 Enjoy!
Well I needed an almond filling for a pear tart. I used your recipe but use 50:50 brown sugar: white sugar, added some honey and vanilla extract.
BUT I totally forgot all the butter ( was softening in microwave).
It still worked out perfect for taste and texture!
I bet it tasted amazing! A pear tart with almond filling… Mmmmm 🙂
I just wanted to say that I tried this recipe after buying these croissants at a bakery overseas and this recipe absolutely brought that same flavor back to my family! They were perfection! You can eat them for breakfast or dessert. The only thing I should say is, don’t let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. But I am 17, and if I can bake this, then you can too! I will definitely be checking out the rest of your website for more amazing opportunities!
Thanks Natasha!
Oh I’m so happy you liked the croissants! 🙂 You’re cooking gourmet treats before I was! 🙂 Way to go!
LOve it!
This looks amazing Natasha! I’m planning on attempting this tomorrow morning. Quick question though – if I needed a substitute for the eggs – do you think yoghurt or arrowroot powder would work? They’re my usual subs for cakes and muffins.
Thanks again! 🙂
Without testing those substitutions it is difficult to say if they would work or not, if you are comfortable using them and can’t eat eggs, it’s definitely worth a try! I hope you love these!
Hi Natasha,
Just to update you – absolutely loved these! Used vanilla extract instead of rum & my egg subs (1/4 cup of greek yoghurt + 1 tablespoon arrowroot powder) instead of the eggs but they turned out amazing! Thank you so much!
Hi Maya 🙂 Thank you so much for sharing that! I bet others may have the same question. I sure appreciate it! 🙂
Natasha,
I made these and OMFG they were freaking amazing. My friends loved them!
And I almost never bake, so I was worried I might screw them up. Not even! Best croissants ever and I love that they only take 30 minutes to make.
Great job Lina, thanks for sharing your review 😀 .
Hi Natasha, I made these today, they were delicious.
Taste lime I bought them bakery.
Thank you-
That’s so wonderful to hear! Now every time I go into a bakery and see them, I want one, but I stop and think, nah, I can make that at home ;)!
Yummmy….. Amazing..I just prepared it and loved it!!!!!!
Amazing!! Thanks for this delicious recipe…..
You’re so welcome Shijina 🙂 Cool name by the way!! I’m so glad you loved the recipe.
I had this in mind all week, looked for a recipe, your’s pop out, did them… Love themmmmmmm, easy recipe, wonderfull results. This will be my go to dessert at least for the whole month… Sorry body for the gainning pounds
Welcome to the site Laura, thank you for the great review :). I hope you’ll find more new favorites on the site.
I tried these at my friends house and they were so good that I have to make them myself now! And I love how the recipe is so easy yet so tasty
That’s fantastic! I’m so happy you and your friends loved it 🙂
After spending a month in France, I have been craving these. I found your recipe and tried it last night. They turned out great! I used croissants from Costco that aren’t too bad actually…not like France, but worked great for this recipe. This is the first time I have ever commented on a page before.
Your recipe was easy to follow, and your pictures of the process were fabulous.
Also, and I know I’m being nit-picky here, but your recipe was complete and had no glaring errors in grammar and spelling like so many I have looked at.
Very easy on the eye so to speak
Thanks again
Shelley
Shelley, thank you so much for your sweet words. 🙂 Every now and then I’ll thrown in a typo, but I definitely proof read 🙂 Anyway, you’re awesome and I’m glad you enjoyed the recipe!
I gave this recipe to Katya 😀 I use melted butter and blend the ingredients together, much easier to spread 🙂
AAAAAAh This is so cool!! Nice to meet you my dear 🙂 Let me just say, I love you. These are amazing!
I know, such a small world 🙂 Love your blog! And thank you, but I simply found the recipe and have to give credit to Chocolate & Zucchini blog 🙂 Aren’t they better than from the bakeries?
They are totally amazing and there’s nothing like a warm one out of the oven! 🙂
Hey Natasha,
where do you buy your croissants? I know Safeway has them for a pretty good deal but they’re a bit smaller in size…
You can use smaller ones; you just need more of them and fill them with less. I bought them at Costco. 🙂
Do you think some Kahlua liquor would taste good in this recipe?
I haven’t experimented but I imagine it would taste just as good!
I made these this morning and they turned out fabulous!! The Kahlua liquor added a subtle coffee flavor that added to the overall perfection-thank you! 🙂
I knew you were on to something! 😉
So easy but so spectacular
These were amazing! I added Amaretto liqueur instead of rum.
Natasha~
I LOVE your blog!!! All of your recipes are so awesome, and easy to follow! Thank you for making the tutorials pictured and step-by-step!!! God bless what you’re doing and keep it up!
I can’t wait to try this recipe!
p.s.
I know katya, she’s a good friend 😉
That’s awesome! Such a small world. I’m so glad you enjoy the recipes. God bless you too!!
Just made those croissants this morning. The hardest part was having to wait overnight for the croissants to harden a bit. And then when they were cooling after they baked. They taste just like what I used to buy at Tully’s Coffee, Seattle area. Except the Tully’s ones were like $2 a piece i think, and had less filling. Any more French bakery ideas will be welcome:-)
The hazelnut croissants tasted really great with coffee! And they weren’t overly sweet either, just right.
One question though, is it possible to make the syrup and the filling night ahead, and in the morning just to spread and bake? I want to take to work, but don’t have much time in the morning. Thanks
Yes! You can totally make the filling and syrup the night before. Refrigerate the filling, but you can even leave the syrup at room temp overnight.
Have been waiting for this recipe for such a long time! Finally made these delisiously amazing pastries! Thank you soo much for sharing it with us!
You are welcome Lina, I’m glad you like the recipe :).
It’s funny how you asked what we like to serve our guests for breakfast because this question has been on my mind for a week now as we will have family coming over this weekend. I am glad you posted this awesome-looking recipe, giving me an idea for my coming up breakfast for my guests.
I’ve served bagels with cream cheese for guests before but I also envision doing like a hot waffle bar with lots of toppings.
Thank you for the recipe!
You are welcome Anna :).
mmm…they look like a yummy breakfast!
Oh they are quite a treat 🙂
Gorgeous croissants! And thanks for the amazing tutorial!
You are welcome :), I could have some for breakfast about right now.
P.S. your blog is awesome!! I’ll be checking it out 🙂
this would go great with the mini croissants we can purchase and serve with tea or coffee, with a brunch or after dinner, special occasions too..
If you use the mini croissant how many would you use to use the same amount of cream in the recipe , as with the mini I could bring them to a church function and serve more people
Love this “dressed up” version of regular croissants. And so easy to make (especially because you don’t really have to make the croissants themselves). And almond filling has always been one of my most favorite flavors!
I like the idea of saving the time with already baked croissants, saves time :).
If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating?
Don’t sprinkle them with powdered sugar until ready to serve. I would reheat them by placing them in the oven for 10 minutes at 200°F.
Thank you!
These look SOOO delicious and I haven’t even tried them yet! Definitely wat to make this ASAP!
They would be great for your next Sunday morning breakfast :).
I never realized that this is how bakeries could reuse their stale croissants… clever;)
If you like Nutella, try putting Nutella & bananas inside before popping it in the oven 😀 you might possibly die! )))
Thanks for the warning Marina, I do like Nutella :).
Oh la laaaa! I love it! You ‘hacked’ fancy french bakery goods, nice!
I just love how they melt in my mouth, definitely a keeper :).
One of my favorites breakfast when I like to spoil myself…Oh my,don’t mind having one right now,lol.I like to serve eggs benedict,french toast,and/or stuffed savory or sweet crepes.btw,I love serving guests ,then I have a good excuse to make all those calorific yummies!
This is not our typical breakfast either, but we like to spoil ourselves sometimes too :).
can you use fresh croissants? or do they have to be 8 days old?
Not 8 days old, but one day old. Yes they can be French croissants 🙂
omg…lol…. i totally misread the recipe!! My husband thought i was crazy even asking this question and neither one of us noticed that the recipe called for 8 one day old croissants. i wanted to buy some today and make them. they look amazing. thanks for the recipe! 🙂
This looks yummy! My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. Quick, yummy and very easy to modify for picky guests such as myself 🙂
Oooh yum! What do you put in yours? Are they breakfast style with eggs, bacon,… ?