Name: Classic Almond Croissant
Prep time: 180 min
Cook time: 15 min
Total time: 195 min
Yield: 6 croissants
Cuisine: French cuisine
Ingredients: 80 g unsalted butter (softened); 80 g granulated sugar (white sugar); 100 g almond flour (finely ground blanched almonds); 10 g all-purpose flour (for structure, optional); 1 pcs egg (large); 1 tsp vanilla extract (pure); 0.25 tsp almond extract (optional, enhances almond aroma); 1 tsp dark rum (optional, classic pâtisserie note); fine salt (balances sweetness; pinch); 1 pcs egg (large); 1 tbsp milk (whole milk); 600 g croissant dough (prepared laminated dough, kept cold); 300 g almond cream (frangipane) (from Frangipane group; divided use); 60 g slivered almonds (untoasted; will toast in oven); egg wash (from Egg wash group; as needed); 2 tbsp powdered sugar (for dusting after baking)

Prep: 180 min • Cook: 15 min. A quintessential French bakery pastry: flaky, laminated croissants filled with rich almond cream (frangipane), showered with slivered almonds, and finished with a delicate dusting of powdered sugar for a crisp, aromatic, and buttery delight.

Preparation time: 3 hrs
Cooking time: 15 min
Total time: 3 hrs 15 min
Servings: 6
Course: Pastry or Bakery
Complexity: Medium

Units:

Scale:

Ingredients

Frangipane (almond cream)

3oz unsalted butter(softened)
3oz granulated sugar(white sugar)
4oz almond flour(finely ground blanched almonds)
0oz all-purpose flour(for structure, optional)
1 pc egg(large)
1 tsp vanilla extract(pure)
1/4 tsp almond extract(optional, enhances almond aroma)
1 tsp dark rum(optional, classic pâtisserie note)
fine salt(balances sweetness; pinch)

Egg wash

1 pc egg(large)
1 tbsp milk(whole milk)

Assembly and finish

21oz croissant dough(prepared laminated dough, kept cold)
11oz almond cream (frangipane)(from Frangipane group; divided use)
2oz slivered almonds(untoasted; will toast in oven)
egg wash(from Egg wash group; as needed)
2 tbsp powdered sugar(for dusting after baking)

Instructions

Make the frangipane

In a bowl, cream softened butter and sugar until pale and fluffy, 2–3 minutes.
Beat in the egg until smooth. Add almond flour, all-purpose flour, and salt; mix just to combine.
Stir in vanilla, almond extract, and rum (if using). Cover and chill 15–30 minutes to firm up.

Shape and fill

Line two baking sheets with parchment paper.
On a lightly floured surface, roll the croissant dough to a 3 mm thick rectangle (about 30×40 cm). Trim edges.
Cut 6 long triangles with 10–12 cm bases. Snip a 1 cm notch at each base.
Spread or pipe about 40–2oz frangipane along the base of each triangle.
Fold the base corners slightly over the filling and roll up toward the tip. Curve ends to form crescents; place seam-side down on trays.

Proof and bake

Cover loosely and proof at warm room temperature (24–26°C) until puffy, doubled, and wobbly, 2–2½ hours.
Near the end of proofing, preheat oven to 200°C (400°F).
Gently brush croissants with egg wash, then sprinkle generously with slivered almonds.
Bake 15–18 minutes until deeply golden and crisp, rotating trays halfway for even color.

Finish

Cool on a rack for 10 minutes to set the layers.
Dust lightly with powdered sugar and serve warm.

Nutrition

Servings: 6
Serving size (imperial): 4 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	390.5 kcal	345.5 kcal	2,343 kcal
Protein	7.2 g	6.4 g	43.2 g
Fat	22.1 g	19.6 g	132.6 g
Carbs	43.5 g	38.5 g	261 g

Tips

Keep dough cold while shaping; if it softens, chill 10 minutes to preserve layers.
Proof until croissants jiggle when the tray is nudged; underproofing leaks butter.
Best eaten warm the day baked; re-crisp 5 minutes at 170°C to refresh.

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Ingredients

Frangipane (almond cream)

3oz unsalted butter(softened)
3oz granulated sugar(white sugar)
4oz almond flour(finely ground blanched almonds)
0oz all-purpose flour(for structure, optional)
1 pc egg(large)
1 tsp vanilla extract(pure)
1/4 tsp almond extract(optional, enhances almond aroma)
1 tsp dark rum(optional, classic pâtisserie note)
fine salt(balances sweetness; pinch)

Egg wash

1 pc egg(large)
1 tbsp milk(whole milk)

Assembly and finish

21oz croissant dough(prepared laminated dough, kept cold)
11oz almond cream (frangipane)(from Frangipane group; divided use)
2oz slivered almonds(untoasted; will toast in oven)
egg wash(from Egg wash group; as needed)
2 tbsp powdered sugar(for dusting after baking)

Instructions

Make the frangipane

In a bowl, cream softened butter and sugar until pale and fluffy, 2–3 minutes.
Beat in the egg until smooth. Add almond flour, all-purpose flour, and salt; mix just to combine.
Stir in vanilla, almond extract, and rum (if using). Cover and chill 15–30 minutes to firm up.

Shape and fill

Line two baking sheets with parchment paper.
On a lightly floured surface, roll the croissant dough to a 3 mm thick rectangle (about 30×40 cm). Trim edges.
Cut 6 long triangles with 10–12 cm bases. Snip a 1 cm notch at each base.
Spread or pipe about 40–2oz frangipane along the base of each triangle.
Fold the base corners slightly over the filling and roll up toward the tip. Curve ends to form crescents; place seam-side down on trays.

Proof and bake

Cover loosely and proof at warm room temperature (24–26°C) until puffy, doubled, and wobbly, 2–2½ hours.
Near the end of proofing, preheat oven to 200°C (400°F).
Gently brush croissants with egg wash, then sprinkle generously with slivered almonds.
Bake 15–18 minutes until deeply golden and crisp, rotating trays halfway for even color.

Finish

Cool on a rack for 10 minutes to set the layers.
Dust lightly with powdered sugar and serve warm.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

390.5 kcal

345.5 kcal

2,343 kcal

Protein

7.2 g

6.4 g

43.2 g

Fat

22.1 g

19.6 g

132.6 g

Carbs

43.5 g

38.5 g

261 g