Almond croissant recipe

Let's begin with a great classic, the almond croissant :
a recipe that has stood the test of time !


  1. Ingredients

    • Syrup at 30°C (500g coarse sugar and 375g water)
    • 55g ground almond
    • 55g icing sugar
    • 43g orange blossom water


    1. Bring the coarse sugar and water to a boil and leave the syrup to boil for a few minutes
    2. Add the ground almond and icing sugar
    3. Leave to simmer for 15 minutes and then add the orange blossom water
    4. Leave to cool
  2. Ingredients

    • 250ml semi-skimmed (low fat) milk
    • 1 vanilla pod
    • 3 eggs yolks
    • 75g coarse sugar
    • 15g cornstarch


    1. Grate the vanilla pod, add it to the milk and bring to a boil
    2. Whisk the yolks with the coarse sugar and cornstarch until the mixture turns white
    3. Pour some of the boiling vanilla milk onto the whitened yolks
    4. Pour the vanilla yolk mixture into the rest of the vanilla milk and heat for a few minutes
    5. Cool
  3. Ingredients

    • 325g butter
    • 325g ground almond
    • 325g icing sugar
    • 4 eggs
    • 32g cornstarch
    • 32g rum


    1. Soften then whisk the butter
    2. Add the ground almond in two lots and mix briskly
    3. Add the icing sugar in two lots and mix briskly
    4. Add the eggs one at a time (wait for the mixture to reach an even consistency each time)
    5. Add the cornstarch and rum
    6. The final mixture should weigh 870g
  4. Ingredients

    • Pasty cream
    • Almond paste


    1. Briskly whisk 20-30% of the pastry cream with the almond paste
    2. The frangipane is ready to fill fruit pastry casings, biscuits and other delights.
  5. Ingredients

    • Préparations issues des étapes 1,2,3 & 4 :
    • Almond syrup
    • Pasty cream
    • Almond paste
    • Frangipane


    1. Open the baked croissant in two and brush copious amounts of almond syrup onto each half
    2. Apply frangipane to the bottom half and close the croissant
    3. Apply strips of cream to the top
    4. Decorate with a few almond flakes and add some icing sugar
    5. Heat for 12-15 minutes at 160°C depending on size (damper open)
    6. Cool and decorate with some icing sugar