Croissants aux amandes are one of the most beloved French pastries, combining the flaky, buttery layers of a classic croissant with a rich almond cream filling. Often enjoyed as a decadent breakfast treat or an indulgent afternoon snack, these croissants epitomize French pastry craftsmanship.

Originally created from day-old croissants, almond croissants have become a staple in Parisian bakeries worldwide, adored for their golden exterior, soft almond cream interior, and a sprinkling of toasted almonds on top.

Ingredients

For 6 croissants aux amandes:

Main Ingredients

6 plain croissants (fresh or day-old)

100 g unsalted butter (soft)

100 g powdered sugar

100 g almond flour

2 eggs (1 for filling, 1 for egg wash)

1 tsp vanilla extract

50 g sliced almonds

2–3 tbsp apricot jam (for glazing)

Step-by-Step Preparation

1. Preparing the Almond Cream (Frangipane)

In a bowl, cream together softened butter and powdered sugar until smooth.

Add almond flour and 1 egg, mixing until well combined.

Stir in vanilla extract. The almond cream should be smooth and slightly thick.

2. Filling the Croissants

Preheat the oven to 180°C (350°F).

Slice each croissant horizontally without cutting all the way through, creating a pocket.

Pipe or spoon the almond cream generously inside each croissant.

Spread a thin layer on top of the croissant as well.

3. Topping

Brush the top with the second beaten egg for a glossy finish.

Sprinkle sliced almonds evenly over the croissants.

4. Baking

Place croissants on a baking tray lined with parchment paper.

Bake for 15–20 minutes until the almond cream is set, the croissant is golden, and almonds are lightly toasted.

5. Glazing

Warm the apricot jam slightly and brush over the croissants immediately after baking.

This gives a shiny, sweet finish and enhances flavor.

Serving Suggestions

Serve warm with coffee, cappuccino, or hot chocolate.

Ideal for brunch, breakfast, or an indulgent dessert.

Pair with fresh berries for a light contrast to the richness.

Chef’s Tips

Croissant Choice: Day-old croissants work best as they absorb the almond cream better without becoming soggy.

Almond Cream Consistency: Should be thick enough to hold shape but soft enough to pipe easily.

Extra Crunch: Toast sliced almonds lightly before topping for added texture.

Storage: Almond croissants are best eaten fresh but can be kept in an airtight container for 1–2 days and warmed slightly before serving.

A Treat of French Pastry Mastery

Croissants aux amandes turn a simple croissant into a luxurious, almond-infused delight. The combination of buttery layers, sweet almond cream, and crunchy almond topping makes it a pastry that’s both comforting and indulgent—a true French classic for any time of the day.