:max_bytes(150000):strip_icc()/croissant-with-almond-cream-591973444-5ac55023312834003799aa31.jpg)
Nutritional Guidelines (per serving) | |
---|---|
182 | Calories |
15g | Fat |
9g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings: 20 | |
Amount per serving | |
Calories | 182 |
% Daily Value* | |
Total Fat 15g | 20% |
Saturated Fat 8g | 38% |
Cholesterol 41mg | 14% |
Sodium 275mg | 12% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 4% |
Protein 3g | |
Calcium 48mg | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Any classic French breakfast must include a croissant. Serve them with jam, maybe even a little cheese. But, for a genuinely sweet way to start the day make it an almond croissant.Â
This almond croissant recipe is the classic version of the breakfast pastry with a sweet almond filling or frangipane swirled throughout the dough and topped with toasted almonds baked right into the top.Â
Ingredients
- 4 teaspoons instant dry yeast
- 1/2 cup water, lukewarm
- 3 1/2 cups strong bread flour
- 1/2 cup milk
- 1/3 cup granulated sugar
- 3 tablespoons butter, melted and cooled
- 1 1/2 teaspoons salt
- 1 cup butter, softened
- 1/2 cup frangipane (or sweet almond filling)
- 1 egg
- 2 tablespoons milk
- 1/3 cup ​almonds, sliced​​
- 2 tablespoons powdered sugar
Steps to Make It
-
Gather the ingredients.
-
Dissolve the yeast in the warm water for 5 minutes.
-
Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to hold a shape.
-
Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes.
-
Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.
-
Spread the rectangle with the softened butter and then fold the dough into thirds, like a letter.
-
Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Fold the dough into thirds again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time.
-
Roll the long, thin rectangle back into the original 10-inch by 15-inch rectangle. Using a sharp knife, cut the dough down the center lengthwise to create two 5-inch by 15-inch rectangles. Then slice each rectangle across widthwise four times to create ten 3-inch by 5-inch rectangles. Finally, cut each rectangle in half diagonally to create 20 triangles.
-
Pull the tip of each triangle taut, spread a small spoonful of frangipane across each triangle, and then roll the croissants up from the base, curving the ends slightly to make a crescent shape.
-
Arrange each finished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they are nearly doubled in size.
-
Preheat the oven to 375 F.
-
Whisk the egg and 2 tablespoons milk together to make an egg wash.
-
Brush the egg wash across the surface of each pastry and then sprinkle them with the sliced almonds.
-
Bake the croissants for 14 to 16 minutes, until they are puffed and golden brown and the almonds are toasted.
-
Sprinkle the powdered sugar over the tops of the warm croissants.
Tip
- Like all croissants, they are best eaten fresh. They do not keep well and the almond version is no exception. You may manage a second day if you gently warm them in a hot oven for about 5 minutes.