Almond Croissants

Who doesn't love pastry?! 

My popular Vegan Croissants aren't sweet which make them an ideal base for all sorts of recipes. Here, you'll find the recipe for my Almond Croissants, which includes a sweet amaretto syrup and delicious almond cream.

I've linked to my Vegan Croissants, a recipe that includes detailed instructions on how to roll, turn and proof the delicious dough, but if you're short on time you can use store-bought vegan croissants instead.  

Note: feel free to use more amaretto if you want a stronger taste, and use almond extract for a stronger almond flavour. Otherwise, you can use vanilla extract.

Ingredients for the croissants

Ingredients for the amaretto syrup

  • 50ml water
  • 50ml caster sugar
  • 20ml amaretto (be sure the brand you use is vegan, like Disaronno)

Ingredients for the almond cream

  • 150g vegan butter
  • 150g caster sugar
  • 1 tsp almond or vanilla extract
  • 1 vegan egg (I used Bob's Red Mill Egg Replacer, which calls for 1 tbs egg replacement powder mixed with 2 tbs water per egg)
  • 160g almond meal
  • 20g plain flour
  • 100g flaked almonds
  • Icing sugar, to taste

Ingredients for the croissants

  • Preheat oven to approximately 180 degrees Celsius.
  • Cut each croissant in half and place onto a baking tray.

Instructions for the amaretto syrup

  • Combine all ingredients in a small saucepan and heat until mixture starts to bubble, stirring to ensure the sugar is completely absorbed.
  • Brush the inside of each croissant half with syrup, then brush the top inside of each croissant with a little syrup to finish.

Instructions for the almond cream

  • Place butter, sugar, extract, vegan egg, almond meal and flour into a large bowl and whisk until smooth, using a whisk, spatula or handheld mixer.
  • Transfer into a piping bag and pipe the almond cream onto the bottom halves of the croissants, reserving about 1/3 for the tops. You can also use a knife or spoon for this.
  • Place the tops of the croissants onto their bases, then pipe or spoon the remaining almond cream onto the top of each one, leaving a border around the edges.
  • Top with flaked almonds, pressing down to ensure they stick.
  • Place in the oven and cook for 10 minutes, then increase the oven temperature to 190-200 degrees Celsius and cook for a final 5-10 minutes. The croissants should be crispy but not burnt, and the flaked almonds should be toasted but not too dark.
  • Leave to cool for at least 30 minutes, then dust with icing sugar and serve.

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