Turn day-old croissants into bakery worth almond croissants! The croissants are brushed with an almond syrup and filled with almond cream. They are topped with a bit more almond cream and some sliced almonds. An easy 15 minute recipe!
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🥐Day Old Croissants Recipe
Day old croissants are sad looking, but you can revitalize them with this recipe for almond croissants! A lot of bakeries make these with their day old croissants, and now you can too!
The almond syrup gets brushed on both halves of the croissant. This adds so much moisture back to them. The almond cream filling also lends some moisture, and it tastes amazing with the buttery layers of the croissant.
You can make this recipe with store bought croissants or home baked croissants. You can also make all the components of this recipe ahead of time, store in the refrigerator, and assemble the next day. They take only 15 minutes in the oven to bake!
🥘Ingredients
Ingredient Notes
- Croissants - you can use store bought or homemade croissants
- Unsalted butter - salted butter can be substituted. Omit the extra salt in this recipe
- Almond flour - make sure you use almond flour, not ground almonds. Almond flour is more finely ground.
- Sliced almonds - you can also use almond halves.
🔪Instructions
Almond Syrup
Add water, sugar, and almond extract to a small saucepan. Cook over medium heat until the sugar has melted. Remove from heat and let cool to room temperature.
Almond Cream
Add butter and sugar to a large mixing bowl, and beat until smooth, about 3 minutes. Add egg, almond extract, and vanilla extract. Mix until well combined, scraping down the sides of the bowl when necessary. Add in flour and salt and mix until just combined.
Assembly
Slice each croissant in half horizontally and place onto a baking sheet lined with parchment paper. Brush both insides (top and bottom) of each croissant with the almond syrup.
Remove ½ cup of almond cream to use later. Divide the remaining almond cream to the bottom half of each croissant, and spread evenly. Place the tops on each croissant. Spread about 1 tablespoon of the reserved almond cream over the top of each croissant, and sprinkle with sliced almonds.
Bake at 350°F (180°C) for 15-20 minutes, or until the almond cream on top of each croissant is firm and lightly browned. Let cool at room temperature, then dust with powdered sugar before serving.
✔️Expert Tips
- Make the almond syrup and the almond cream filling the day before and assemble the next morning. These take about 15 minutes to bake in the oven!
- Instead of using the almond syrup to brush on the croissants, use rum instead! It gives a warm contrasting flavour to the croissants.
- If you don't want to wait to make these, you can use fresh croissants too. They will still taste amazing!
💭FAQs
Yes, store croissants in an airtight freezer container and freeze for up to three months. Thaw at room temperature.
Reheat croissants in an oven at 325°F (165°C) for 5-7 minutes. I don't recommend reheating croissants in the microwave because that will make them soggy.
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📋 Recipe
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Almond Croissants
Ingredients
Almond Syrup
- ¼ cup water
- ¼ cup granulated sugar
- ¼ teaspoon almond extract
Almond Cream Filling
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg room temperature
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 1 cup almond flour
- 1 tablespoon all purpose flour
- ¼ teaspoon salt
- ¼ cup powdered sugar
- ¼ cup almonds sliced
Instructions
Almond Syrup
- Add water, sugar, and almond extract to a small saucepan. Cook over medium heat until the sugar has melted.
- Remove from heat and let cool to room temperature.
Almond Cream Filling
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
- Add butter and sugar to a large mixing bowl, and beat until smooth, about 3 minutes.
- Add egg, almond extract, and vanilla extract. Mix until well combined, scraping down the sides of the bowl when necessary.
- Add in flour and salt and mix until just combined.
Assembly
- Slice each croissant in half horizontally and place on the prepared baking sheet. Brush both insides (top and bottom) of each croissant with the almond syrup.
- Remove ½ cup of almond cream to use later. Divide the remaining almond cream to the bottom half of each croissant, and spread evenly.
- Place the tops on each croissant. Spread about 1 tablespoon of the reserved almond cream over the top of each croissant, and sprinkle with sliced almonds.
- Bake for 15-20 minutes, or until the almond cream on top of each croissant is firm and lightly browned. Let cool at room temperature, then dust with powdered sugar before serving.
Notes
- Make the almond syrup and the almond cream filling the day before and assemble the next morning. These take about 15 minutes to bake in the oven!
- Instead of using the almond syrup to brush on the croissants, use rum instead! It gives a warm contrasting flavour to the croissants.
- If you don't want to wait to make these, you can use fresh croissants too. They will still taste amazing!
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