If you have ever been to France whether it was Paris or a weekend in the French Riviera, there is one thing you can’t forget. That is the croissants, particularly the “Croissants aux Amandes” or almond croissants. Paired perfectly with the French-pressed coffee, the croissants melt in your mouth with just the right amount of flake. They’re incomparable. I’ve tried plenty of bakeries here in the states but nothing has impressed me so I’ve decided to take things into my own hands, literally. If you’re feeling the craving too now, below is a recipe from Natasha’s Kitchen to get you started:

Ingredients for the croissant:

8 (at least a day old) medium to large croissant (leaving it at room temperature overnight)

3 Tbsp sliced almonds

Powdered sugar just for dusting

Ingredients for the syrup:

2 Tbsp of sugar

4 Tbsp rum (this is your choice, but I highly recommended. Opt for Vanilla extract if you need an alternative)

1 Cup of water

Ingredients for the almond cream:

1/2 cup granulated sugar

1 cup almond flour

1/8 tsp of salt

1 stick (or 8 Tbsp) of unsalted butter. This should also be at room temperature.

2 large eggs

 

Instructions:

 

Using a mixer (on medium/high) or in a bowl, combine ½ cup of sugar, 1 cup of almond flour, and ⅛ tsp of salt. After mixing, add butter and then the eggs one at a time until your filling is creamy and light.

Combine 2 Tbsp of sugar, 1 cup of water, and 4 Tbsp of rum (or Vanilla extract) into a saucepan. Allow the ingredients to simmer and continue to stir until the sugar completely dissolves. Then, remove from the stove and allow to cool.

Preheat your oven to 350° F and line your cookie sheet with parchment paper. Slice your croissant horizontally as though you were cutting a bagel for the toaster or a slice of bread for a sandwich. Dip each slice into the syrup you’ve created, making sure both sides are coated. Don’t drench them in syrup. Remove and arrange on your cookie sheet.

 

After placing, spread the almond filling and place the tops of the croissants on the bottom halves. Spread the almond filling again along the top and sprinkle the sliced almonds.

Place the cookie sheet in oven and set the timer for 15 to 18 minutes. Remove when they appear as a golden brown color.

almond crossiant

To finish, give them a light dusting of the powdered sugar and you’re ready to take a taste of France!

Info courtesy of natashaskitchen