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
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.
