Mounds of Joy: Turning Day Old Croissants Into Almond Pastries

Posted by on Mar 16, 2014 in Food & Cooking | Comments


Homemade croissants are an absolute delight. However, after a day or so, croissants seem to lose that flavor and taste that make them so wonderful. Having a recipe for reviving day-old croissants in your food and cooking repertoire will prevent you from ever having to waste. By covering the croissants in sweet glaze and filling them with smooth almond cream, this almond croissant recipe makes the dread of stale croissant bread a thing of the past.

Here’s how you can repurpose day old croissants to make delicious almond pastries!

Making Almond Croissants on Craftsy.com

Photos via CakeSpy

Perfecting croissant-making is easier than you’d think with the Craftsy class Classic Croissants at Home, which breaks down the many steps involved in making these classic French pastries into easy-to-digest segments.

The concept behind the recipe

Any day old croissant can be given new life when dressed up with almond cream and toasted almonds. The finished result is so good you might find yourself making extra croissants just to ensure there are enough leftovers to make this recipe.

Conceptually, almond croissants are quite simple. You’re adding flavor and moisture to revive the taste and texture of a day-old croissant. There are many variations, but we like this recipe the best.

We begin by brushing the croissants with an almond-infused milk mixture, which instantly injects moisture into the pastry, then filling it, sandwich-style, with a thick almond cream, providing a slightly gooey inside. A topping of toasted almonds sticks like delicious glue with the addition of more almond cream. The final topping adds wonderful crunch and rounds out the full-bodied almond flavor.

Buttery croissants meet creamy almond in a toasty treat? There’s no losing with this recipe!

Homemade Almond Croissants - Craftsy.com

Almond croissant recipe

Makes 4 (can easily be halved or doubled)

You’ll need

  • 4 croissants that are a day old

For the almond syrup

  • 1/4 cup milk (or almond milk)
  • 2 tablespoons sugar
  • 1 tablespoon almond extract

For the almond cream

  • 3/4 cup ground almonds
  • 1 stick butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon almond extract
  • pinch of salt
  • cream, to thin

For the topping

If you’re looking to convert measurements, refer to our handy Metric Conversion Guide.

Step 1:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Grab some day-old croissants.

Note: This concept can be used with day-old homemade bread, too! Simply spread slightly stale bread with the almond cream, top with almonds and bake as instructed.

Making Croissants at Home on Craftsy

Step 2:

Slice the croissants in half lengthwise, as if you were going to make a sandwich. Leave a “spine,” opening the croissants like a book.

Delicious Almond Croissant

Step 3:

In a small saucepan, heat the milk, sugar and almond extract. Let it come to a simmer, and stir constantly until it begins to thicken. You’re not going for completely reduced here, just a thicker liquid. Remove from heat. Set to the side.

Step 4:

In a large bowl, combine the ground almonds, butter, confectioners’ sugar, almond extract and salt. As you mix, it should become a thick but spreadable mixture. If it is too thick, thin the mixture with a touch of cream. You’re aiming for the thickness of a soft almond butter.

Step 5:

Now grab those croissants. First, brush the inside surfaces with the milk mixture, ensuring good coverage but not so much that the croissants get soggy.

Almond Glaze for Croissants

Step 6:

Spread the almond cream mixture on top of the brushed surfaces, reserving a bit to brush the tops of the pastries. Close the croissants and place them on the baking sheet.

Filling for Almond Croissants on Craftsy.com

Step 7:

Spread the tops of the croissants with a bit more of the almond cream mixture. The stickiness will help the almond pieces adhere.

Chopped Fresh Almonds

Cover each croissant generously with almond pieces. If they fall off the side, stick them back on. Not all of the pieces will remain sticking, but they can easily be served alongside the croissant.

Step 8:

Bake for 8 to 15 minutes, or until the almonds on top are lightly browned and toasty. This is really to your preference; since there are no eggs and the croissants are already baked, you don’t have to look for specific signs of doneness. Once they are browned to your liking, remove from the oven, letting them cool for 5-10 minutes. Garnish with a a dusting of confectioners’ sugar and serve immediately.

What’s your best trick for bringing stale bread or croissants back to life?

Comments

  1. Pam Hopp says:

    The almond cream sounds delicious for a coffee cake recipe.