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Trang chủ » French Almond Croissants with Rum Syrup & Almond Filling

French Almond Croissants with Rum Syrup & Almond Filling

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Buttery, crisp croissants transformed with rum-kissed syrup and a creamy almond filling, then baked until golden and topped with sliced almonds and a dusting of powdered sugar.

Perfect for brunch or an indulgent treat.

Why You’ll Love This Recipe

Crisp meets creamy – day-old croissants soak up syrup, then bake with fluffy almond cream

Rum-flavored syrup – optional rum adds warmth; vanilla extract works too

Make-ahead friendly – croissants dry overnight; filling and syrup prep ahead

Textural contrast – sliced almonds add crunch atop pillowy pastry

Impressive yet simple – transformations with pantry staples for a gourmet result

Ingredient Highlights

Day-old croissants – dried overnight for perfect syrup absorption

Rum syrup – simple syrup infused with rum or vanilla

Almond filling – made from almond meal or ground whole almonds, sugar, butter, eggs

Sliced almonds – garnish for nutty crunch

Powdered sugar – final dusting for sweetness

Pro Tips Before You Start

Dry croissants uncovered overnight to prevent sogginess

Cool syrup fully before dipping to avoid melting filling

Measure almond meal precisely for consistent texture

Dip briefly—croissants should be moist, not waterlogged

Bake on center rack for even browning of filling

How to Make French Almond Croissants

Step 1: Make the Syrup
In a small saucepan, combine water, sugar, and rum (or vanilla).

Simmer 1 minute until sugar dissolves, then cool to room temperature.

Step 2: Prepare the Almond Filling
If using whole almonds: pulse almonds, sugar, and salt in a food processor until finely ground.

Add butter; blend. Add eggs one at a time, processing until creamy.

If using almond meal: in a mixer, blend almond meal, sugar, and salt.

Mix in butter, then eggs one at a time until fluffy.

Step 3: Assemble Croissants
Preheat oven to 350°F and line a baking sheet with parchment.

Slice each croissant horizontally.

Dip both cut sides briefly in syrup. Arrange cut-side up.

Step 4: Fill & Top
Spread almond cream on bottom halves (about 2 Tbsp each).

Replace tops, spread a little more cream, and sprinkle with sliced almonds.

Step 5: Bake & Finish
Bake 15–18 minutes until cream is golden.

Cool briefly or to room temperature.

Dust with powdered sugar and serve same day.

Serving Suggestions

Serve with fresh berries or berry compote

Accompany with espresso or cappuccino

Pair with a light green salad to balance richness

Storage & Leftovers

Best enjoyed the day of baking—almond cream softens croissant over time

Store cooled croissants loosely covered at room temperature for up to 6 hours

Do not refrigerate; it will dry out the pastry

FAQs

Can I use fresh croissants instead of day-old?
Yes—bake them on a wire rack at 250°F for 10 minutes to dry slightly, then proceed.

What if I don’t want to use rum?
Substitute 1 teaspoon vanilla extract in the syrup for warm flavor without alcohol.

How do I make almond meal from whole almonds?
Pulse blanched almonds and sugar in a food processor until fine, scraping down sides to avoid turning into paste.

Can I assemble ahead of time?
You can prep syrup and almond cream up to a day before; dip and bake just before serving.

Why is my filling too thin?
Ensure butter is room temperature and eggs are added one at a time; chill mix briefly if too loose.

Can I freeze these?
Not recommended—freezing breaks down pastry layers and softens almond filling.

How do I prevent the bottom from burning?
Bake on the middle rack and use parchment paper; rotate halfway through if your oven heats unevenly.

Final Thoughts

These French Almond Croissants elevate humble pastries into a refined brunch or dessert.

With a rum-kissed syrup, fluffy almond filling, and a crisp almond topping, they’re a make-ahead masterpiece that feels effortlessly luxurious.

French Almond Croissants

Quick & Simple Meals
These almond croissants taste like they’re fresh from a Parisian bakery—made with day-old croissants, a sweet rum syrup, and a fluffy almond filling, then baked to golden perfection. A dusting of powdered sugar and sliced almonds gives them that bakery-finish flair.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Servings 8 filled croissants
Calories 385 kcal

Ingredients
  

  • 8 one-day-old croissants
  • 3 Tbsp sliced almonds
  • Powdered sugar for dusting

Syrup:

  • 1 cup water
  • 2 Tbsp sugar
  • 4 Tbsp rum or 1 tsp vanilla extract

Almond Filling:

  • 1 cup almond meal or 2/3 cup whole almonds, processed
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 8 Tbsp butter room temperature
  • 2 large eggs

Instructions
 

  • Make syrup: simmer water, sugar, and rum; cool.
  • Prepare almond filling: grind almonds (if whole), blend with sugar and salt, mix in butter, then eggs until fluffy.
  • Preheat oven to 350°F; line baking sheet.
  • Slice croissants; dip cut sides in syrup.
  • Arrange cut-side up; spread almond cream on bottom halves, replace tops, spread more cream, and sprinkle sliced almonds.
  • Bake 15–18 minutes until golden. Cool briefly, dust with powdered sugar, and serve.
  • See full steps with tips & photos →https://mischacrossing.com/french-almond-croissants/

Notes

  • Rum adds a beautiful depth to the syrup, but vanilla works just as well for a non-alcoholic option.
  • Store leftovers in the fridge and reheat at 300°F for 5–8 minutes.
  • Best enjoyed the same day for peak flakiness.

Suggest Another Dish:

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  • Homemade Caesar Salad with Garlic Parmesan Croutons
  • Broccoli Salad with Bacon and Cheddar – Crunchy, Creamy & Flavor-Packed
  • Creole Mustard Sauce – Easy, Bold & Creamy Southern Recipe
  • Classic Quiche Lorraine – Buttery Crust & Savory Custard Perfection
Almond Croissants Brunch Dessert Elegant Treat Frangipane French Almond Croissants French Bakery Homemade Pastry
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