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10-Minute French Almond Croissant with Frangipane Cream

Almond Croissants, Frangipane Cream, Classic French Patisserie

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10-Minute French Almond Croissant with Frangipane Cream

Almond Croissants, Frangipane Cream, Classic French Patisserie

PREP time 10 min
BAKEing time 15-20 min
chilling time 30 min
total time 1 hour
Yield 10 Croissants
Difficulty Beginner / Intermediate

Ingredients

  • Almond Frangipane Cream: 100g soft butter (room temperature), 100g powdered sugar, 100g finely ground almond meal, 2 large eggs (1 whole egg + 1 egg white for cream; keep 1 yolk separated for wash), 1 tbsp plain flour (or almond flour for GF), 1 tbsp almond liqueur / rum / Amaretto (optional), 1 tsp vanilla extract.

  • Dough & Wash: Prepared laminated yeast dough (Pâte levée feuilletée), 1 reserved egg yolk mixed with heavy cream for wash.

  • Assembly & Topping: Flaked sliced almonds, powdered sugar for dusting.

Method

  1. 01

    Prepare Frangipane Cream: Beat soft butter and powdered sugar for 2–3 minutes until pale and fluffy. Beat in 1 whole egg and 1 egg white (setting yolk aside for egg wash). Mix in almond meal, flour, vanilla, and Amaretto until creamy. Refrigerate for 30 minutes to set.
  2. 02

    Shape Layered Dough Triangles: Cut laminated dough into medium-to-large circles. Slice circles into asymmetrical triangles using a sharp knife or wheel cutter and stack slightly to build distinct layers.
  3. 03

    Fill & Roll: Place a generous dollop of almond cream at the wide base of each triangle stack. Roll into traditional croissant shape.
  4. 04

    Egg Wash & Bake: Whisk reserved egg yolk with a splash of heavy cream and brush thoroughly over croissants. Bake in preheated oven at 170°C for 15–20 minutes until golden brown and baked through.
  5. 05

    Double-Fill & Top (Post-Bake / Day-Old Hack): Once cooled (or for day-old croissants), slice horizontally. Pipe/spread a generous layer (~2 tbsp) of frangipane inside, close, spread a thin layer on top, cover with sliced almonds, re-bake briefly to toast almonds, and dust with powdered sugar.

Step by step

Clear process images displayed in the same order as the method.

Beat soft butter and powdered sugar for 2–3 minutes until pale and fluffy. Beat in 1 whole egg and 1 egg white (setting yolk aside for egg wash). Mix in almond meal, flour, vanilla, and Amaretto until creamy. Refrigerate for 30 minutes to set. 1
Prepare Frangipane Cream:

Beat soft butter and powdered sugar for 2–3 minutes until pale and fluffy. Beat in 1 whole egg and 1 egg white (setting yolk aside for egg wash). Mix in almond meal, flour, vanilla, and Amaretto until creamy. Refrigerate for 30 minutes to set.

Cut laminated dough into medium-to-large circles. Slice circles into asymmetrical triangles using a sharp knife or wheel cutter and stack slightly to build distinct layers. 2
Shape Layered Dough Triangles:

Cut laminated dough into medium-to-large circles. Slice circles into asymmetrical triangles using a sharp knife or wheel cutter and stack slightly to build distinct layers.

Place a generous dollop of almond cream at the wide base of each triangle stack. Roll into traditional croissant shape. 3
Fill & Roll:

Place a generous dollop of almond cream at the wide base of each triangle stack. Roll into traditional croissant shape.

Whisk reserved egg yolk with a splash of heavy cream and brush thoroughly over croissants. Bake in preheated oven at 170°C for 15–20 minutes until golden brown and baked through. 4
Egg Wash & Bake:

Whisk reserved egg yolk with a splash of heavy cream and brush thoroughly over croissants. Bake in preheated oven at 170°C for 15–20 minutes until golden brown and baked through.

Once cooled (or for day-old croissants), slice horizontally. Pipe/spread a generous layer (~2 tbsp) of frangipane inside, close, spread a thin layer on top, cover with sliced almonds, re-bake briefly to toast almonds, and dust with powdered sugar. 5
Double-Fill & Top (Post-Bake / Day-Old Hack):

Once cooled (or for day-old croissants), slice horizontally. Pipe/spread a generous layer (~2 tbsp) of frangipane inside, close, spread a thin layer on top, cover with sliced almonds, re-bake briefly to toast almonds, and dust with powdered sugar.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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