Flavourful Almond Cream Croissants for breakfast are the most wonderful start to your day! The flaky light pastry and subtle sweet almond filling paired with a steaming hot coffee makes it hard to justify not having these on hand every morning!
The days are getting longer and there are so many birds back it is so relaxing listening to them. I love how spring seems to give a renewed sense of energy! That being said as I watched the huge snowflakes falling this week it feels like winter is still gripping on!
Either way I find myself looking for lighter food ideas, more fresh and less of “how many carbs can I fit into this meal!” lol
I have a new bag of almond flour and every time I open the pantry I look at it and am trying to think up recipes to try it in! You may be seeing a lot more of it in the near future!
I have always been a pastry fan, I love to have danishes, croissants or even doughnuts all the time!! The odd morning in the grocery store they had fresh baked almond croissants and while I absolutely loved them, the almond extract was overpowering. It has a very strong flavour if too much is used.
I finally perfected the Almond cream that the is still powerful almond flavour, but the almond extract isn’t too strong in it! Plus i’m using up that almond flour in these perfect Almond cream croissants! The cream is gluten free however the puff pastry I used did have wheat flour but can easily be substituted!
How to make Almond Cream
This is quite easily the easiest recipe ever. One bowl, put all ingredients in and whip to perfection! It takes under 5 minutes. The Almond cream can be stored in the refrigerator for 2 days before using as well.
Make sure to use room temperature butter and room temperature eggs. A quick way to warm up the eggs is to place them in a bowl of warm water for 5 minutes.
When wrapping the cream in puff pastry it is very VERY important to seal the edges. Yes I had a pan of puff pastry with the almond cream oozed out all over the pan! (They still tasted amazing fyi, but the look was definitely sub par.)
wrap and seal the edges 
1 Tbsp filling each 
brush with egg wash and top with sliced almonds
After baking its like the cream is all soaked in but the taste is amazing, not too sweet but perfect for a treat!
Try some of these other delights:
Almond Cream Croissants
Easy 5 minute whipped Almond Cream is fluffy and tastes wonderful baked in pastry, in french toast or as a delicious addition to tarts!
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup almond flour
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1/4 cup sliced almonds for sprinkling on top * optional
- 1 egg for egg wash
- 2 sheets frozen puff pastry, thawed keep cold in refrigerator
Instructions
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Preheat oven to 375 Fahrenheit.
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Place Butter, almond flour, sugar, 1 egg, vanilla and almond extract into the bowl of your stand mixer fitted with paddle attachment mix on low speed for 1 minute until ingredients are incorporated. Turn mixer to medium and whip for 5 minutes scraping bowl as necessary until the almond cream is pale and fluffy.
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Crack 1 egg into a small bowl and add 1 tbsp water. Whisk until egg is broken up and small bubbles form. This will be your egg wash!
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Take chilled puff pastry out of the refrigerator and unroll, the sheet should be roughly 10"x10". Cut each sheet in half and then each half into 4 strips. Each piece should now be approximately 2.5 inches wide by 5" long giving you a total of 8 pieces. Using my small cookie scoop place 1 scoop (approximately 1 Tbsp) of almond cream onto each piece. Brush edges with egg wash and roll up pressing edges together firmly so the cream is sealed into the centre! It is important to seal the edges as otherwise it will all run out in the oven!
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Place the croissants on a parchment lined baking sheet approximately 2" apart and put the whole sheet into the fridge to chill and firm up for 10 minutes.
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Take chilled croissants and brush with eggwash using a pastry brush, sprinkle with sliced almonds and place them into the oven for 12-15 minutes until bottoms are slightly browned and tops are golden.
