How do I make almond-filled french croissants?

Experience a nutty twist with our almond-filled French croissants recipe. A delightful treat for any time of the day!

You'll need

Items needed to answer the question, How do I make almond-filled French croissants. Items include: Flour Sugar Salt Instant yeast Unsalted butter Warm milk Warm water Almond flour Egg Almond extract

Flour 2 and 1/4 cups
Sugar 2 tablespoons
Salt 1 teaspoon
Instant yeast 2 and 1/4 teaspoons
Unsalted butter 1 and 1/4 cups
Warm milk 3/4 cup
Warm water 1/4 cup
Almond flour 1 and 1/2 cups
Egg 1
Almond extract 1 teaspoon

Take note
Keep in mind that making croissants from scratch requires a bit of time and patience. So be prepared to spend some quality baking time in the kitchen!

1

Prepare the croissant dough

In a large mixing bowl, combine 2 and 1/4 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 2 and 1/4 teaspoons of instant yeast. Mix well.

2

Add the butter

Cut 1 and 1/4 cups of unsalted butter into small cubes. Add the butter to the bowl with the dry ingredients. Use your hands or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.

3

Add liquid ingredients

Pour in 3/4 cup of warm milk and 1/4 cup of warm water. Stir until the dough starts to come together.

4

Knead the dough

Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes, or until it becomes smooth and elastic.

5

Let the dough rise

Place the dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1-2 hours, or until it doubles in size.

6

Prepare the almond filling

In a separate bowl, mix together 1 and 1/2 cups of almond flour, 1/3 cup of sugar, 1/4 cup of softened unsalted butter, 1 egg, and 1 teaspoon of almond extract until well combined.

7

Shape the croissants

Roll out the risen dough into a large rectangle on a floured surface. Spread the almond filling evenly over the dough. Starting from one of the long sides, roll the dough into a tight log.

8

Cut and bake

Using a sharp knife, cut the dough log into triangles. Place the triangles on a baking sheet lined with parchment paper, leaving some space between them. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.