I know, just looking at these Vanilla Almond Croissants is making your mouth drool…how can it not?
But what if I told you that they are super easy to make??
They sure are! And I’ll tell you how I figured out how to make these!!
A couple of months ago, I was downtown meeting a friend and I was about half an hour early so I took a walk. It was one of those beautiful, sunny days when the stars align and everything, I mean everything is just perfect.
I walked past this swanky café. The surroundings were beautiful, the décor was romantic and the place was full of happy, people.
Like I said…a perfect day!!
Then I went to the counter to get a coffee and I spied the “sweet” counter – it was chock full of goodies that were magnificent. “Ah, what the heck” I thought….”I haven’t had breakfast” I thought…”wouldn’t this be a nice treat for me” I thought…
I got a latte and a vanilla almond croissant and it was a beautiful thing. It hit all the right spots (you know, those spots in your belly that are screaming “FEED ME”).
But my breakfast of a latte and a almond croissant put me back about 10 bucks. I guess that’s normal for a Toronto treat but it made me think about how easy this might be to make at home.
Now, don’t get your knickers in a knot. I’m not gonna tell you to make croissants from scratch – I wouldn’t even do that (I did it in culinary school…it was lovely…I will make them again from scratch when I have more time…like when I’m 96). And, it’s not like I’m telling you to make your own homemade Jimmie Dean Breakfast Sausage (although, if that just triggered a “I need to learn how to do that” response, I have a post for that right here!! ;))
Sure enough, after peaking around the internet a bit, I realized that making almond croissants is a piece of cake – sort of literally. You can do this with some day-old croissants you pick up on the reduced rack at the grocery store (they’re best if they are a bit stale). I’ve made them twice already and they are so simple to make. I even had a bit of the filling left over so, the other day, I made just two…one for me and one for, um, me. Vanilla Almond Croissants for the win!
What you’ll Need to Make these Vanilla Almond Croissants:
- croissants (check out the reduced rack because the drier the better)
- rum (or vanilla extract)
- sugar
- eggs
- almond flour (best to get it at a good source like the Bulk Barn)
- butter
- sliced almonds
About Storing:
I know I am the freezer queen, but I would say that these vanilla almond croissants would be best eaten fresh (you can put them in an-air-tight Tupperware for a day or two). However, what you CAN do is buy day-old croissants when you find them and freeze those!! I am all about finding a good deal so whenever I come across day-old bakery items like this that can be transformed into something fabulous, I am all in!! Just remember that delicate items like croissants can absorb freezer odours, so make sure that they are wrapped tightly before being stowed away in your freezer. And don’t keep them hiding in there for longer than 3-4 months.
So now that you have all the tools to whip up these beauties, you need to roll up those pastry sleeves and let’s get bakin’!!
Vanilla Almond Croissants
Ingredients
- 8 large croissants day old are best but if you can only find fresh, leave them uncovered overnight.
Soaking Liquid:
- 1 c water
- 1 tbsp vanilla
- 2 tbsp white rum
- 2 tbsp granulated sugar
Almond Paste:
- 1 c almond flour also known as almond meal
- 1/2 c sugar
- pinch of salt
- 1/2 c butter at room temperature and cut into smallish pieces
- 2 eggs
To finish:
- sliced almonds
- powdered sugar for dusting
Instructions
- Preheat your oven to 375 and line a baking sheet with parchment or a silpat mat.
- Cut your croissants lengthwise; set aside.
- Make your filling by placing the almond meal and sugar in a mixing bowl; beat well.
- Blend in the butter and then the eggs, scraping down the sides.
- In a shallow bowl, mix the water, sugar, vanilla and rum and heat in a microwave for about a minute to dissolve the sugar; cool.
- Dip each croissant into the liquid (quickly – don’t soak it) and place on the baking sheet.
- Spread about a tbsp of the almond paste between the cut pieces and close them up.
- Slather the remaining almond paste onto the top and sprinkle with the sliced almonds.
- Bake for about 15 minutes or until the outside stars to brown.
- Let them cool a bit and dust them with the icing sugar.
Notes
For new skills go and check my book Baked
