Quick and Easy French Almond Croissants with Crispy Frangipane – Recipe from Scratch

Almond croissants are perhaps even more decadent than classic croissants. They contain even more butter as well as sweet syrup and ground almonds. It’s hard to believe that this is actually a leftover recipe. The French almond cream Frangipane gives old croissants a new life. A second round in the oven makes them crispy on the outside and tender and flaky on the inside.

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Frangipane: French almond cream

The French almond cream frangipane consists of equal parts sugar, butter, egg and ground almonds. It becomes wonderfully crispy on the surface of the croissant during baking and remains soft and creamy inside the croissant. Not only can you use fragipane to revive old croissants, you can also use it to gratinate brioche slices, fill sweet rolls and whip up delicious bostock. The almond cream is also a great filling for tarts and tartlets.

Bake your own sourdough croissants

Of course, you can also use store-bought croissants for this recipe. If you’re feeling particularly brave, I also have a few recipes for homemade croissants for you – with sourdough, of course. How about these croissants with poolish, for example, or would you prefer sourdough croissants without any yeast? Don’t let the many steps put you off! Homemade Danish pastry is not rocket science.

Ingredients for almond croissants with crispy frangipane

  • Croissants, preferably from the day before (home-baked or bought)
  • Butter (soft) or a plant-based alternative
  • sugar
  • Almonds, ground and slivered. If you want lighter almond croissants, you can use blanched almonds.
  • Egg, room temperature.
  • Elderflower syrup or another syrup.
  • Rum (optional) and salt to taste.

In three steps: How to make the almond croissants

  1. For the almond cream, mix the sugar, butter, egg, almonds, rum and salt into a fluffy cream and pour into a piping bag.
  2. Cut the croissants in half lengthways, brush with syrup and spread with half of the almond cream. Place the top half of the croissants on the cream, brush with syrup, spread with almond cream and sprinkle with slivered almonds.
  3. Bake the croissants, leave to cool and sprinkle with powdered sugar.

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More Danish pastry and croissant recipes

Recipe: Quick and Easy French Almond Croissants with Crispy Frangipane

Almond croissants are perhaps even more decadent than classic croissants. It’s hard to believe that this is actually a leftover recipe. The French almond cream Frangipane gives old croissants a new life. A second round in the oven makes them crispy on the outside and tender and flaky on the inside.
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Cuisine french
Servings 5 Almond croissants

Ingredients
  

Frangipane

  • 75 g butter soft, or a plant-based alternative
  • 75 g sugar
  • 75 g almonds ground
  • 1 egg
  • 1 tbsp. rum optional
  • 1 pinch salt

Other

  • 5 Croissants preferably from the day before
  • 50 g elderflower syrup
  • almonds slivered
  • icing sugar

Instructions
 

  • Preheat the oven to 180 degrees.
  • To make the French almond paste, mix all the ingredients with a whisk to form a homogeneous texture. Pour the cream into a piping bag.
  • Cut the croissants in half.
  • Place the bottoms of the croissants on a baking tray and brush generously with the syrup.
    Aufgeschnittene Croissants
  • Spread half of the almond cream on the croissants.
    Croissants gefüllt mit französischer Mandelcreme
  • Place the top croissant halves on the almond cream and brush with syrup.
  • Pipe the remaining almond cream onto the surface of the croissants and decorate with slivered almonds.
    Französische Mandelcroissants
  • Bake the almond croissants for about 20 minutes. The almond cream should be set in the middle and lightly browned on the surface.
    Überbackene Mandelcroissants
Keyword easy, leftovers, with frangipane

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French Almond Coissants with Crispy Frangipane

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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Ofenfrische Croissants mit Sauerteig auf einem Gitter.

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