I love Criossant
Especially fresh Almond Criossant
In the United States, sweet fillings or toppings are sometimes
used, and warm croissants may be filled with ham and cheese, or feta
cheese and spinach.
In the Levant, croissants are sold plain or filled with
chocolate, cheese, almonds, or zaatar.
In Germany, croissants are sometimes filled with Nutella or
persipan; in southern Germany, there is also a popular variety of a
croissant glazed with lye (Laugencroissant). In the German-speaking part
of Switzerland, the croissant is typically called a Gipfeli; this
usually has a crisper crust and is less buttery than the French-style
croissant.
- Croissants - Store-bought butter croissants or homemade croissants are fine, but make sure they are a bit stale to make this recipe. Super fresh croissants don't absorb the syrup nearly as well.
- Flour - Use a combination of almond flour and all-purpose flour to give the filling a great flavor and texture.
- Butter - Use salted butter as it will enhance all the flavors.
- Brown Sugar - This will add sweetness to the filling and give it a bit of a caramel flavor.
- White Granulated Sugar - For the base of the simple syrup, along with some water.
- Powdered Sugar - To dust the top of the croissant for a little extra sweetness and a pretty finish.
- Eggs - Helps bind the filling together while also adding flavor, moisture, and richness.
- Extract - Use a combination of almond extract, vanilla extract, and a bit of rum extract for this recipe.
- Almonds - Use sliced almonds to add texture and flavor to the top of the croissants.
- Salt - To enhance the flavors.
Almond Croissant Recipe
What You'll Need
