Flaky Almond Croissants with Homemade Frangipane

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Flaky Almond Croissants with Homemade Frangipane

If you love bakery-style almond croissants, this homemade version is a game-changer—crispy, buttery, and packed with rich almond flavor. The secret is a homemade frangipane filling and a simple syrup soak that transforms day-old croissants into something irresistibly moist and flavorful. They’re surprisingly easy to make and taste even better than what you’d find at a café!

Prep20

Cook15

Inactive Time10

Total45

Course: Breakfast, Brunch, Dessert

Cuisine: French

Keyword: almond croissant recipe, chef-tested recipe, French pastries at home, how to make almond croissants, how to make frangipane, what is frangipane

Servings: servings

Calories: 638kcal

Author: Ari Laing

Equipment

Rimmed baking sheet

Parchment paper

Stand mixer fitted with paddle attachment (or handheld electric mixer)

Medium saucepan

Silicone spatula

Serrated knife

Pastry brush

Sieve

Ingredients

For the Frangipane

½ cup (60g) almond flour
3 Tbsp (40g) granulated sugar
2 Tbsp (28g) unsalted butter, room temperature
Pinch of kosher salt
1 large egg, room temperature
1 tsp almond extract

For the Simple Syrup

1 cup (250ml) water
½ cup (100g) granulated sugar
3 Tbsp amaretto or rum

For the Croissants

4 large croissants, preferably a day old
½ cup (40g) sliced almonds
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 375°F (190°C) then line a rimmed baking sheet with parchment paper.
Make the frangipane. In the bowl of a stand mixer, place ½ cup (60g) almond flour, 3 Tbsp (40g) sugar, 2 Tbsp (28g) unsalted butter, and a pinch of kosher salt. Beat on medium speed until well combined, about 2 minutes. Add 1 egg and 1 tsp almond extract, then beat on medium to medium-high speed until light and fluffy, about 2 minutes more.
Make simple syrup. In a medium saucepan, combine 1 cup (250ml) water and ½ cup (100g) sugar. Set over medium-high heat, then bring to a boil, stirring occasionally. When the sugar has dissolved, remove from the heat, then stir in 3 Tbsp amaretto. Cool slightly.
Prepare the croissants. Using a serrated knife, slice each croissant in half horizontally.
Dip in simple syrup. Take the bottom half of each croissant and dip it generously into the simple syrup, submerging it fully. Allow excess to drip off, then transfer to the baking sheet. Repeat with all 4 halves. Do not dip the top croissant.
Assemble the croissants. Fill the croissants by spreading 2 tablespoons of filling on each bottom half. Place the top half over the filling and press firmly to flatten. Brush with a bit of the remaining simple syrup, then evenly spread the remaining frangipane on top. Finish with a generous sprinkle of sliced almonds.
Bake the croissants. Transfer to the oven and bake for 15-18 minutes. Allow to cool for 10 minutes, then dust with powdered sugar. Enjoy warm or at room temperature!

Notes

To make-ahead: Prepare the frangipane and simple syrup a day in advance. Keep the filling refrigerated in an airtight container, and store the syrup at room temperature. When you’re ready to bake, simply assemble as directed.
Store: Cool croissants, then store in an airtight container at room temperature for up to two days. They can be briefly warmed in a low oven before serving.
To freeze: Cool completely, then wrap each croissant individually in plastic wrap. Freeze for up to a month. To enjoy again, thaw at room temperature, then warm in a 300°F (150°C) oven for about 10 minutes.

Nutrition

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