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Christmas breakfast idea? Mother's Day Breakfast Idea? Easter breakfast idea? Any excuse to eat this idea? YES!
What is the number one thing you buy every time you visit a charming bakery? Fresh bread? homemade buns? strudel filled with pastry cream?
The strudel is close enough, but for me it would be a to warm almond croissants.
Why is it that whenever you eat breakfast at the hotel or shop in the store, the almond croissants are always cold! Croissants, filled with almonds or not, should be served hot. It should be the law.
Yes, you can buy them in the store and take them home to reheat them. But when I am eating them in a hotel or a bakery, I want to eat them now! Warm and flaky, stuffed with that delicious almond paste?
So if I see them in the bakery, warm, straight from the oven, I will buy at least two. Both for me.
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Did you know that it is very easy to make regular croissants in almond croissants at home? And if your croissants are a little stale, much better. This is the perfect way to save them!
Croissants are dipped in sugar water first, just to soften them up a bit and make the exterior a little crisp. A simple paste made from butter, sugar, egg, ground almonds and almond extract is mixed (by hand! No need for mixers), then the croissants are filled and covered with it.
The dough in the center of the croissants stays soft and gooey, while the dough at the top turns into a cake-like frangipane. Add some flaked almonds and top with a little powdered sugar, and you'll have almond croissants that rival any French bakery.
Yes, these are the most amazing breakfasts, served with great coffee. But….
If you want to go a step further, perhaps for Christmas Day breakfast or a special occasion like Mother's Day, these almond croissants are the best breakfast. Luxurious, a little different and most importantly, quick to do. 10 minutes to make, 10-15 minutes in the oven and voila. You will be the best mother / husband / son / daughter in the world!
I first made it at CenterCutCook a couple of years ago, but I couldn't resist sharing it with you. I've changed the recipe slightly over the years (I did it many times now), so this is my updated recipe to reflect that.
This is what we will have on Christmas morning. Maybe boxing day too!
Quick raspberry and almond croissants
Looking for a breakfast? These raspberry and almond croissants, filled and topped with frangipane are the best! A great Christmas breakfast!
Sugar water coating:
- 60 ml of water
- 2 heaped tablespoons of granulated or superfine sugar
- 1 teaspoon of vanilla extract
Almond paste frangipane:
- 75 g of ground almonds
- 4 tablespoons butter, softened, cut into small pieces
- 100 g of golden wheels or extra fine sugar
- Pinch of salt
- 1 large egg *
- 1/2 teaspoon of French almond extract
- 3 tablespoons of raspberry / jelly jam
- 1 teaspoon cornstarch / cornstarch
- 20 fresh raspberries
- 4 large croissants
- 2 tablespoons flaked almonds
- 1 tablespoon icing sugar / powdered sugar
United Kingdom (metric) – ** Convert to US measurements USA **
Make the layer of sugar water first. Boil the water with the sugar and the vanilla extract for 3-5 minutes, stirring several times, until the sugar has dissolved. Turn off the heat, pour into a shallow bowl, and allow it to cool slightly.
Preheat oven to 175C / 350F.
Now make the almond / frangipane paste. Add the ground almonds, butter, sugar.
and salt in a bowl and beat with a wooden spoon until completely combined. Add the egg and almond extract and beat again until thick. Put aside.
Place the raspberry jam and cornmeal in a small bowl and mix to combine. Carefully fold the raspberries until covered (cornmeal helps absorb some of the moisture from the raspberries as they cook, making it a thick sauce instead of liquid raspberry juice that would make croissants soggy ).
Take 4 large croissants and run them all over with sugar water so they are well covered.
Place the croissants on a baking sheet and make a horizontal cut in the middle of each.
using a sharp knife. Place half of the almond paste inside the croissants. Put the raspberry mixture inside, on top of the almond paste; You must have 5 raspberries for each croissant.
Spread the remaining frangipane over the croissants and sprinkle the flaked almonds.
Place in the oven and cook for 12-15 minutes until the almond paste on the croissants is golden brown.
Remove from the oven and sprinkle with icing sugar before serving.
* Note: There is an egg in this mixture that, when filled in the croissant, heats up but does not cook completely. So if this is done for anyone who shouldn't be eating raw eggs, it would leave the almond paste off the center of the croissant, and just cover the croissant with it (since the top will be fully cooked). . Nutritional information is per serving.
Hi, I'm Nicky
I love to cook and I want to share with you my favorite, delicious and familiar recipes. I want to inspire you to create a fantastic meal for your family every day.