Almond Croissant Recipe
Make Almond Croissant Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (if making from scratch)
Butter block (lamination)
Almond filling (Frangipane)
Assembly & finishing
Method
Dough (if making from scratch)
- 1
Mix dry ingredients
In the bowl of a stand mixer, combine 3.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tsp fine sea salt and 2 tsp instant yeast. Whisk briefly to distribute.
- 2
Add liquids
Add 3 tablespoons whole milk, 1 cup cold water and 3 tablespoons softened unsalted butter. Using the dough hook, mix on low until the dough just comes together (about 2–3 minutes). The dough should be slightly sticky but cohesive.
- 3
Knead and rest
Knead on medium-low for 3–4 minutes until smooth. Shape into a rectangle, wrap in plastic, and chill in the refrigerator for 30 minutes to relax gluten before laminating.
Butter block (lamination)
- 4
Prepare butter block
While dough rests, place 1 cup cold unsalted butter between two sheets of parchment and pound/roll into an even 7x7 inch square about 1/2 inch thick. Keep the edges neat. Chill until firm but pliable (about 15–20 minutes).
- 5
- 6
First turn
Roll the enveloped dough into an approx. 10x20 inch rectangle. Fold into thirds (letter fold). Wrap and chill for 30 minutes. Repeat rolling to 10x20 and fold into thirds two more times, chilling 30 minutes between each turn. Total 3 turns.
Almond filling (Frangipane)
- 7
Make frangipane
In a bowl, cream 6 tablespoons softened unsalted butter with 1 cup powdered sugar until light. Add 1 cup almond flour and 2 tablespoons all-purpose flour; mix to combine. Beat in 1 large egg, 1 tsp almond extract and 1 tsp rum or brandy (optional) until smooth and spreadable. Transfer to a piping bag or bowl and chill briefly if too soft.
Shaping & baking
- 8
Roll and cut
After final chill, roll dough to a 12x24 inch rectangle about 1/8 inch thick. Using a sharp knife or rotary cutter, trim edges and cut into 12 triangles approximately 4x7 inches (base about 4 inches). Keep triangles covered while working to prevent drying.
- 9
Shape croissants
Lightly stretch each triangle from base to tip. Pipe or spoon about 1 tablespoon of frangipane onto the base of each triangle. Starting at the base, roll the dough toward the tip, giving a slight curve to form a crescent. Place on a baking sheet lined with parchment, tip tucked under.
- 10
Proof
Cover loosely with plastic or a damp towel and proof at room temperature until puffy and nearly doubled (about 1.5–2 hours depending on room temperature). Alternatively proof in a warm (80°F/27°C) place for 60–90 minutes.
- 11
- 12
Bake
Bake in the preheated oven for 18–22 minutes until deeply golden and the filling bubbles slightly. If tops brown too quickly, tent loosely with foil for the last 5–7 minutes.
- 13
Finish
Remove from oven and let cool on a wire rack for 10–15 minutes. Dust with 2 tablespoons powdered sugar before serving.