Croissant: "almond" Recipe

Warm liquids and combine dry

Warm the milk until lukewarm (about 95–105°F / 35–40°C). In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, salt and instant yeast (keep yeast slightly away from salt if measuring directly).

Make the enriched dough

Add the lukewarm milk, water, 2 beaten eggs, and 3 tablespoons softened butter to the dry mixture. Stir to form a shaggy dough, then knead by hand for 6–8 minutes or with a dough hook on medium-low for 4–6 minutes until smooth, elastic and slightly tacky but not sticky. The dough temperature should be around 70–75°F (21–24°C).

First chill

Shape dough into a rough rectangle, wrap in plastic, and chill in the refrigerator for 30–45 minutes until firm but pliable. Meanwhile, prepare the butter block.

Prepare butter block

Place the 1.5 cups (about 340 g) of cold unsalted butter between two sheets of parchment. Using a rolling pin, beat and roll the butter into an even square roughly 8 x 8 inches and about 1/2 inch thick. Keep chilled but malleable (it should be firm, not rock hard).

Laminate — first turn

On a lightly floured surface, roll the chilled dough into a rectangle about 10 x 14 inches. Place the butter block on the center third of the dough. Fold the top third of dough down over the butter, then fold the bottom third up (letter fold), fully encasing the butter. Seal edges. Roll the package out gently to roughly 10 x 16 inches, keeping the butter contained. Fold into thirds (a single turn) to create layers. Wrap in plastic and chill for 30–45 minutes.

Laminate — subsequent turns

Repeat the rolling and folding two more times for a total of 3 single turns (each turn = fold into thirds). After each turn, wrap and chill for 30–45 minutes to keep butter firm and prevent tearing. Aim for a dough with visible thin layers but still workable.

Final roll and shape

After the final chill, roll the dough to a rectangle about 12 x 20 inches and roughly 1/8–1/4 inch thick. Trim the edges into a neat rectangle. Using a sharp knife or pizza wheel, cut the dough into 12 triangles about 4–5 inches wide at the base and 9–10 inches tall. For classic croissants, make a small slit in the base of each triangle, then roll tightly from base to tip, tucking the tip underneath to hold shape and creating a crescent. Place shaped croissants on a parchment-lined sheet, spacing about 1–2 inches apart.

Proof

Cover loosely with lightly greased plastic or a clean kitchen towel. Proof at 75–80°F (24–27°C) for 1.5–2 hours, or until nearly doubled and jiggly but not collapsed. If refrigerator-proofing overnight, cover and chill 8–12 hours; allow to come to room temp for 30–60 minutes before baking.

Preheat and egg wash

Preheat oven to 375°F (190°C). Whisk the remaining egg with a small splash of water to make the egg wash. Gently brush croissants with egg wash, taking care not to deflate them.

Bake

Bake croissants on the center rack for 16–20 minutes until deep golden brown, rotating pans halfway through for even color. Internal layers should be flaky and hollow-sounding when tapped.

Make frangipane

While the dough is chilling or during the last proof, prepare the almond filling. In a bowl, cream the 7 tablespoons softened butter with the powdered sugar until smooth and fluffy. Add the almond flour and 2 tablespoons all-purpose flour and mix until combined. Beat in 1 whole egg and 1/2 teaspoon almond extract until the mixture is spreadable but still holds some body. Transfer to a piping bag or keep refrigerated until ready to use; if chilled, allow to come back to room temperature briefly before piping.

Fill croissants (optional method)

For filled almond croissants: after baking, allow croissants to cool slightly (5–10 minutes). Make a small incision in the side or bottom of each croissant and pipe approximately 1–2 tablespoons of frangipane into the interior cavity. Alternatively, you can slice croissants lengthwise and spread frangipane inside before pressing halves back together. Reserve a small amount of frangipane for topping if desired.

Top before or after baking (two options)

Option A — Before baking: After the first egg wash, gently brush croissants a second time with egg wash and sprinkle with sliced almonds (about 1–2 teaspoons per croissant). Bake as directed. Option B — After baking (traditional almond croissant): Bake plain (with egg wash), then immediately brush warm croissants lightly with simple syrup (2 tablespoons warmed) to give sheen and help almonds stick. Spread or pipe frangipane on top (about 1–2 tablespoons per croissant), press sliced almonds into the frangipane, and return to the oven for 6–8 minutes at 350°F (175°C) to set the frangipane and toast the almonds.

Final glaze and dusting

After the final brief bake (if using Option B) or after baking (Option A), brush any exposed tops with a light coat of simple syrup (optional) to add shine. Dust generously with powdered sugar just before serving.

Serve

Allow croissants to cool for 5–10 minutes so the frangipane sets but still warm for best texture. Serve the almond croissants within the same day for optimal flakiness; reheat briefly in a 325°F (160°C) oven for 5–7 minutes if needed.