Ingredients
Scale
- 5 Butter croissants
- 1/2 cup Unsalted butter (room temp)
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
- 2 Eggs
- 1 cup Almond flour
- 2 tbsp All-purpose flour
- 1 cup Water (for syrup)
- 1/2 cup Granulated sugar (for syrup)
- 10 tbsp Sliced almonds
- 3 tbsp Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine water and granulated sugar to create simple syrup; heat until dissolved. Set aside to cool.
- In a mixing bowl, beat room temperature butter, salt, and granulated sugar until creamy. Add eggs one at a time, mixing well after each addition. Gradually incorporate almond flour and all-purpose flour until smooth.
- Slice each croissant in half horizontally and brush the insides with cooled simple syrup. Use a piping bag to fill each croissant half with almond cream.
- Place the tops back on and spread additional almond cream on top; sprinkle generously with sliced almonds.
- Bake for 15–20 minutes or until golden brown and the filling sets.
- Allow to cool slightly before dusting with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 24g
- Sodium: 135mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 66mg