How to Make the Perfect Almond Croissant

Making the perfect almond croissant requires a combination of buttery, flaky pastry with a rich almond filling. Here’s a step-by-step guide to help you create this delicious pastry from scratch.

Ingredients:

For the croissant dough:

• 500g all-purpose flour
• 75g sugar
• 10g salt
• 20g instant yeast
• 300ml warm milk
• 40g unsalted butter (softened)
• 1 large egg
• 300g cold unsalted butter (for laminating)

For the almond filling:

• 100g ground almonds
• 100g powdered sugar
• 1 large egg
• 50g unsalted butter (softened)
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour

For the topping:

• Sliced almonds
• Powdered sugar (for dusting)

Instructions:

1. Making the Croissant Dough (Leavened Dough)

Start by combining the flour, sugar, salt, and instant yeast in a large mixing bowl. Make sure to keep the salt and yeast separate until later since salt can hinder the yeast’s action. Add the warm milk and egg to the dry ingredients, and mix until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.

Once the dough is kneaded, cover it with a damp cloth and let it rest for 30 minutes to an hour, allowing the gluten to relax. This will make rolling out the dough easier later on.

2. Preparing the Butter Block (For Laminating)

While the dough is resting, prepare the butter for laminating. Take 300g of cold unsalted butter and place it between two sheets of parchment paper. Using a rolling pin, flatten the butter into a square or rectangle shape, about 1/2 inch thick. Chill the butter block in the fridge while you proceed with the dough.

3. Laminating the Dough

Once the dough has rested, turn it out onto a floured surface. Roll the dough into a rectangle, roughly 1/2 inch thick, large enough to fold around the butter block.

Place the cold butter block in the center of the dough. Fold the dough over the butter, sealing the edges. Roll the dough out into a large rectangle once again. Fold the dough in thirds like a letter, then wrap it in plastic and refrigerate for 30 minutes.

Repeat this rolling and folding process 3-4 times, chilling the dough between each fold. This creates the layers needed for a flaky croissant.

4. Shaping the Croissants

After completing the laminating process, roll the dough into a rectangle one last time. Cut the dough into triangles. For traditional almond croissants, the size should be larger than regular croissants—about 5 inches wide at the base.

Starting at the wide end, roll each triangle tightly to form a croissant shape. Place them on a baking tray lined with parchment paper. Ensure there is enough space between each croissant to allow for expansion.

Cover the croissants with a cloth and let them proof for about 1 to 1.5 hours until they have doubled in size.

5. Making the Almond Filling

While the croissants are proofing, prepare the almond filling. In a bowl, combine the ground almonds, powdered sugar, egg, softened butter, almond extract, and flour. Mix until smooth. The filling should have a creamy consistency.

6. Assembling the Almond Croissants

Once the croissants have risen, take a sharp knife or a pastry brush and make a small cut along the top of each croissant. Gently open the croissant, creating a pocket. Spoon or pipe the almond filling inside each croissant.

After filling the croissants, brush the tops with a little melted butter. Sprinkle sliced almonds generously on top of each croissant for added crunch and flavor.

7. Baking the Croissants

Preheat your oven to 375°F (190°C). Place the croissants in the oven and bake for 18-20 minutes or until they are golden brown and crisp. Keep an eye on them to prevent burning, as ovens can vary in temperature.

8. Finishing Touches

Once the croissants are out of the oven, let them cool for a few minutes before dusting them with powdered sugar. This step adds an extra touch of sweetness and makes your almond croissants look extra appealing.

Tips for the Perfect Almond Croissant:

1. Chill Your Dough and Butter Well: This is key to getting that flaky texture. The colder your butter is, the better the layers will form.

2. Use Fresh Yeast: If using fresh yeast, make sure it is activated before adding it to the dough.

3. Be Patient: Don’t rush the proofing process. The dough needs time to rise to achieve the light, airy texture.

4. Layering is Key: The more you fold and roll the dough, the flakier the croissant will be. Ensure that you are rolling the dough into even layers.

5. Make Ahead: If you want to prepare the croissants ahead of time, you can freeze them after shaping. Just bake them directly from the freezer, adding an extra 5-10 minutes to the baking time.

By following these steps, you’ll be able to make the perfect almond croissant with a buttery, flaky exterior and a rich, almond-filled center. Enjoy with a cup of coffee for a true French pastry experience!