Almond Croissant Recipe

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almond croissant photo

To make the almond cream:

  1. In a mixing bowl, whisk the butter and sugar until all the sugar has been incorporated into the butter and lightens in colour. Add the eggs, flour and rum, and mix until all combined.

To make the croissants:

  1. In a saucepan, combine the water and sugar over a medium heat and bring to the boil . Remove pan from the heat and stir in the rum. Set aside at room temperature.
  2. Preheat the oven to 170℃ . Take the croissants (or chocolate croissants) and cut in half with a serrated knife, starting from the front part until almost through to the back, then open out the croissant. Brush generously with the syrup until the pastry is soft to touch. Place 1-2 tablespoons of almond cream in the middle of the croissant, spread out, then close the croissant. Place a fine line of almond creamon top of the croissant - about 10g on each - then place some sliced almonds on top. Set on a baking tray lined with baking paper. Bake croissants for 15 minutes or until the almond cream and almonds are golden. Serve immediately.

Taken fromHomemade Patisserie: Pastry Made Easy by Vincent Gadan and Michelle Guberina (£15.25, New Holland Publishers)


  • 250ml water
  • 125g superfine/caster sugar
  • 30ml dark rum
  • 20g almond cream (25g unsalted butter, 30g caster sugar, 1 egg, 40g ground almonds, 5g plain flour, tsp dark rum)
  • 675g day-old croissants (see


  • )
  • 20g sliced almond, unroasted

You will also need:

  • 8in diameter (20cm) saucepan
  • Serrated knife
  • Cooling rack
  • Pastry brush
  • Spoon
  • Baking tray
  • Baking paper
  • Tablespoon