Bruno Albouze Almond Croissant

Almond Croissant

Yields6 ServingsPrep Time45 minsCook Time18 minsTotal Time1 hr 3 minsRating


Quick Mandarine Marmalade
 300 g Mandarine
 90 g Sugar
 6 g Pectin
Almond Cream
 120 g Almond paste*
 60 g Powdered sugar
 10 g Corn starch, or flour
 100 g Butter, softened
 50 g Egg (1)
 2.50 g Vanilla
 250 g Water
 100 g Sugar
 25 g Powdered sugar
 25 g Almond meal
 5 g Vanilla
 15 g Orange blossom water


Quick Mandarine Marmalade

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

Almond Cream

*Use best almond paste available such as Lubeca 50/65%.
If using almond meal instead of paste: Blend almond meal with sugar (100 + 100g).
In a food processor, break down almond paste, and blend with sugar and starch. Add room temp butter, and vanilla; process until smooth. Then, add the egg and vanilla. Use almond cream at room temperature.


Bring to a boil all ingredients, and add flavoring – Use warm.


Slice off croissant. Moisturize bottom and top with syrup. Spread some mandarine marmalade and almond cream. Enclose croissants, top with more filling, and sliced almonds. Dust with powdered sugar. Almond croissants can be stored in the freezer for weeks. Thaw prior baking.


Bake almond croissants at 350ºF/180ºC for about 18 min.
Serve at room temperature. Enjoy!

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