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Almond Croissant Hack

Love almond croissants but don't love the price? Turn store bought croissants into decadent almond ones in under 30 minutes.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking
Cuisine French
Servings 2 croissants

Equipment

  • Baking tray
  • Baking paper optional
  • Mixing bowl
  • Scales
  • Measuring cup
  • Electric mixer handheld or standing

Ingredients
  

  • 2 Croissants
  • 60 g Almond meal
  • 30 g butter softened
  • 1 small Egg or half a large one
  • 40 g Caster sugar
  • 1/4 tsp Vanilla essence optional
  • Flaked almonds to top
  • Icing sugar for dusting

Instructions
 

  • Set your oven to 180℃.
  • Using a bread knife, slice open the croissants and place them on a lined baking tray.
    2 Croissants
  • In a mixing bowl add the almond meal, butter and sugar. If needed, mix with a spoon briefly before using an electric mixer to cream it together.
    60 g Almond meal, 30 g butter, 40 g Caster sugar
  • Add the egg and vanilla essence. Beat the mixture until well combined, about one or two minutes.
    1 small Egg, 1/4 tsp Vanilla essence
  • The mixture should be like a paste, if it's more runny, don't worry, it will still work (mine did!).
  • Spread the mixture on the bottom half of the croissant, leaving a small amount in the bowl.
  • Place the top half of the croissants on each bottom piece. Spread any remaining mixture on the top of the croissants and finish with flaked almonds.
    Flaked almonds
  • Bake the croissants in the oven for 15 to 20 minutes until the almonds are toasted and golden.
  • Remove from the oven and dust with icing sugar. Make yourself a cuppa and enjoy!
    Icing sugar

Notes

Frangipane consistency. My frangipani came out really liquidy the first time I made this, I think it was down to the size of the egg I used or that my butter was in fact a butter blend (spreadable Lurpack).
If you've got large or jumbo eggs I'd recommend beating one egg and using half of it in the first instance. If the mix looks too thick, add the remaining egg.
Having said that, the runny mixture worked and was delicious. The only thing that made it difficult was keeping it on the top of the croissant - but you don't need much so it will still be fine.