Almond-croissant Recipe

Heat milk

Place 250 ml whole milk in a small saucepan and heat over medium until just simmering (do not boil). Remove from heat.

Whisk yolks and sugar

In a heatproof bowl, whisk together 3 large egg yolks and 60 g granulated sugar until pale and slightly thickened.

Add cornstarch

Sift in 20 g cornstarch and whisk until smooth and lump-free.

Temper eggs

Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Cook pastry cream

Return saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (30–60 seconds at boil). Continue whisking for 20–30 seconds to cook out starch taste.

Finish cream

Remove from heat. Whisk in 40 g unsalted butter, 1 tsp almond extract, and 80 g ground almonds until smooth and fully incorporated. Transfer to a clean bowl, cover surface with plastic wrap to prevent skin, and chill until completely cold (about 1–2 hours).

Preheat oven

Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.

Prepare egg wash

Beat 1 egg with a splash of water (about 1 tsp) to make an egg wash.

Split croissants

Using a serrated knife, carefully slice each croissant horizontally about two-thirds of the way through to create a pocket for the filling. Leave a hinge so the top stays attached.

Fill with almond cream

Once the almond pastry cream is chilled and firm enough to pipe or spoon, spoon or pipe approximately 2–3 tablespoons (about 35–50 g) of filling into the bottom half of each croissant, spreading evenly but leaving a small border.

Reassemble and egg wash

Close the tops over the filling. Brush the top of each assembled croissant lightly with egg wash.

Add almonds

Press sliced almonds (about 13 g per croissant) onto the egg-washed tops so they adhere.

Double bake

Place croissants on the prepared baking sheet and bake in the preheated oven for 10–14 minutes, until tops are golden and almonds are toasted. Baking time may vary with croissant thickness; watch closely to avoid burning.

Optional apricot glaze

If using, warm 2 tbs apricot jam with 1 tbs water in a small saucepan or microwave until smooth. Strain if necessary. Brush a thin layer of the warm glaze over the croissant tops immediately after they come out of the oven to add shine and help set almonds.

Cool slightly

Allow croissants to cool on a rack for 10–15 minutes so the filling sets but the pastry remains slightly warm.

Dust with powdered sugar

Just before serving, dust the croissants lightly with 30 g powdered sugar using a fine sieve.

Serve

Serve warm or at room temperature. Croissants are best eaten the day of preparation; store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat briefly in a low oven (150°C / 300°F) to refresh.