Almond Croissant

Long story short, during my apprenticeship, leftovers were never really "leftovers." That beautiful, buttery brioche would always find a way to be later transformed into a pain perdu or custard-soaked bread pudding. But the croissants, chocolate croissants, and pain aux raisins? Oh, they did find a second life—a better life—turned into almond-stuffed viennoiseries. Sure thing, nothing was wasted. We just gave the pastries a promotion. Imagine biting into a warm, freshly baked almond croissant. Not the sad, dry one from the airport coffee shop. This one. The crust shatters gently under your teeth, giving way to a moist, almost pudding-like interior perfumed with orange. The aroma alone—butter, nuts, vanilla—will pull everyone into the kitchen. In this recipe, I’ll share my expert tips and techniques for achieving the perfect moist croissant aux amandes (the secret is in the soak, my friend), as well as the secrets to making a luscious, never-grainy almond cream filling. Let’s do it!

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Learn how to make the ultimate indulgence: homemade almond croissants!

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Quick Mandarine Marmalade

Cover the mandarines with water. Bring to a boil and cook for 2 minutes. Put the lid on and let sit overnight. Drain the cooked mandarines and rinse them. Remove the stems and slice. Discard any seeds and any remaining tough membranes. In a food processor, give a few pulses, then add the sugar and pectin and pulse a few more times. Transfer the mandarine mixture to a saucepan and cook for 3 minutes. Let cool, then keep refrigerated for up to a month. This can also be frozen.

Syrup

Bring all ingredients to a boil, then add the flavoring. Use warm.

Assembly

Cut the stale croissants in half lengthwise. Moisten the bottom and top halves with simple syrup. Spread some mandarine marmalade and almond cream on the bottom half. Close the croissants, then spread more filling on top, followed by sliced almonds. Dust with powdered sugar. The almond croissants can be stored in the freezer for weeks. Allow them to thaw before baking.

Baking

Bake the almond croissants in a preheated oven at 330°F / 160°C for about 18 minutes. Serve at room temperature. Enjoy!

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Have you tried my Almond Paste recipe? Don’t miss my Almond Cream step by step video recipe.