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A golden, flaky French Almond Croissant sits on a rustic wooden table, dusted with powdered sugar and topped with sliced almonds.

Ultimate French Almond Croissants

These homemade French Almond Croissants are a labor of love, featuring impossibly flaky, buttery laminated dough filled with sweet, nutty frangipane and topped with sliced almonds. The two-day process ensures deep flavor and perfect texture, resulting in a pastry that rivals any Parisian bakery. Enjoy them warm with coffee for an unforgettable treat.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Croissant Dough Détrempe
  • 10 g salt
  • 50 g granulated sugar
  • 10 g instant yeast
  • 200 ml cold whole milk
  • 100 ml cold water
  • For the Butter Block Beurrage
  • For the Almond Filling Frangipane
  • 150 g powdered sugar
  • 150 g finely ground blanched almond flour
  • 1 large egg
  • 1 teaspoon almond extract
  • Pinch of salt
  • For Assembly & Finish: 1 large egg for egg wash
  • 50 g sliced almonds
  • For the Simple Syrup: 50g granulated sugar
  • 50 ml water

Equipment

  • Rolling Pin
  • Bench scraper
  • Sharp knife or pizza cutter
  • Pastry brush
  • Instant-read thermometer (optional)
  • Parchment paper
  • Rimmed baking sheet
  • Plastic wrap
  • Mixing bowls
  • Electric mixer (or whisk)
  • Small saucepan

Method
 

  1. Day 1: Make the dough. Mix flour, salt, sugar, yeast, milk, and water until a shaggy dough forms. Knead briefly until relatively smooth. Shape into a rectangle, wrap in plastic, and chill for at least 1 hour or overnight.
  2. Prepare the butter block. Place cold butter between parchment paper. Pound and roll into a 7-inch square. Chill until pliable but cool.
  3. Laminate the dough. On a floured surface, roll the chilled dough into a rectangle. Place the butter block in the center and fold the dough over it like an envelope, sealing edges completely.
  4. Perform the first fold. Turn dough 90 degrees. Roll into a long rectangle. Fold the bottom third up and the top third down over it (a letter fold). Wrap, mark with one fingerprint, and chill for 45-60 minutes.
  5. Repeat the rolling and letter folding process two more times, chilling between each fold, for a total of three folds. After the final fold, wrap dough tightly and refrigerate overnight.
  6. Day 2: Make the frangipane. Cream softened butter and powdered sugar. Beat in egg, almond extract, and salt. Mix in almond flour until smooth. Set aside.
  7. Make simple syrup. Heat equal parts sugar and water in a pan until dissolved. Let cool.
  8. Shape the croissants. Roll the chilled dough into a large rectangle, about 1/4-inch thick. Trim edges. Cut into triangles.
  9. Place a tablespoon of frangipane near the wide base of each triangle. Roll from base to tip, curving ends inward to form a crescent. Place on a parchment-lined baking sheet.
  10. Proof the croissants. Let them rise in a draft-free, slightly warm place until puffy and jiggly, about 1.5-2 hours. Preheat oven to 200°C (400°F) towards the end.
  11. Brush proofed croissants gently with egg wash. Sprinkle generously with sliced almonds.
  12. Bake for 18-20 minutes, or until deep golden brown and hollow-sounding when tapped.
  13. Immediately out of the oven, brush croissants lightly with the cooled simple syrup. Let cool on a wire rack before serving.

Notes

For best results, keep everything cool during lamination; if butter softens, chill dough immediately. Use high-fat European butter for optimal flakiness. Scraps from trimming can be used to make cookies. Croissants are best eaten the day they are made. Reheat leftovers in a toaster oven to re-crisp. Ensure yeast is fresh for proper proofing. A little frangipane leakage is normal and delicious.