If you're a regular at a café or bakery, you might think almond croissants are too fancy to make at home. They are deceivingly easy to make and the truth. Bakeries can use almond croissants to reinvent leftover croissants from the day before… and you can, too.
With this simple recipe we take store bought croissants, add homemade almond frangipane and rum simple syrup for cafe style almond croissants without the line. You can still have them warm out of the oven with this recipe.
Give Croissants a New Life
We haven't dared make homemade croissants (much less almond croissants). But I'm here to tell you that these almond croissants are bakery-worthy and are incredibly easy to make thanks to a key shortcut: I used store bought croissants.
This is the answer if you've ever had more croissants than you can handle from a particular big box store. Thankfully, like most bakeries do to their day old croissants! It's a total upgrade — not only is this a good way to revamp leftover croissants, but also since it turns them into something slightly more gourmet.
How to Make Almond Croissants
Almond croissants are made of three components: It's croissants, rum simple syrup, and frangipane.
I wouldn't recommend letting your lucky break from a beautiful, fresh artisan croissant roll come true unless you have such luck, and you have such leftovers. The best part of this recipe is actually store bought croissants because they soak up more syrup.
The frangipane (almond cream) is whipped quickly and the simple syrup (a mixture of sugar, water, and rum) couldn't be simpler, with a soft, almond flavored filling and a crispy top to the croissants. No special equipment needed.
Make It Ahead
In the case that you know there will be leftover croissants left over for later in the week or for tomorrow's breakfast, all of these components can be baked ahead of time, assembled together and then baked.
If you care to make some homemade cocktails, handy tip: store simple syrup in the refrigerator in an airtight container for up to one month. Keep in the refrigerator up to one week. Wait until the frangipane comes to a room temperature before using as when it's cold it will be harder to spread.
Storage
The best flavor and texture comes when these almond croissants are served the day they are baked. I suggest making ahead and storing the components apart then just assembling and baking only as many croissants as you think you'll use.
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