Bakery-Style Almond Croissants at Home: A Delicious & Cost-Effective Treat
Why buy almond croissants when you can make them fresh at home? These buttery, flaky croissants are filled with rich almond frangipane and topped with crispy sliced almonds. While they take some time to prepare, the results are absolutely worth it—plus, they’re cheaper than store-bought! No more waiting in long lines at bakeries. Follow this step-by-step guide to make bakery-style almond croissants from scratch.
At first glance, making almond croissants from scratch can seem overwhelming. I remember the first time I attempted rolling out butter—it felt like an impossible task (especially since I’m no professional baker). But after trying it a few times, I can confidently say it’s well worth the effort. Not only do homemade croissants taste incredible, but they’re also a smarter investment in the long run. Many of the ingredients are pantry staples, meaning even if you need to stock up, you’ll have plenty left for future recipes.
Another perk? Complete control over the ingredients. Whether you want to make a big batch or just a few, you can adjust the recipe to fit your needs. Plus, if you find yourself with extra flour, sugar, or butter, you’re already halfway to making other delicious treats like pancakes, cookies, or even cinnamon rolls. (Check out some of my favorite recipes to use up your leftover ingredients!)
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Key Ingredients & Their Roles in Making Croissants
- Egg (for Egg Wash) – Gives croissants their shiny, golden crust. Helps with browning and adds a slight richness to the outer layer. Usually brushed on before baking for a professional, bakery-style look.
- All-Purpose Flour- The structure of the croissants. It provides the necessary gluten to create a stretchy, elastic dough that can hold layers of butter.
- Sugar – Feeds the yeast to help with fermentation and rising adding a touch of sweetness to balance flavors. It also helps with browning for a golden, bakery-style finish.
- Yeast – This is the leavening agent that makes croissants rise. It creates the beautiful complex air pockets that result in the light, airy texture.
- Salt – Enhances flavor by balancing sweetness and bringing out the richness of the butter. Strengthens gluten development, helping the dough hold its shape and structure. If possible, avoid mixing salt directly with yeast, as it can slow fermentation.
- Warm Milk – Activates the yeast by providing warmth and moisture for fermentation. Adds richness and a slight tenderness to the dough. It should be warm to the touch if it’s too hot it will kill the yeast.
- Unsalted Butter – The star ingredient that gives croissants their signature flakiness and rich taste. During lamination (folding and rolling the dough with butter), it creates distinct layers that puff up during baking. Needs to stay cold to prevent mixing with the dough—this is what forms the flaky layers!
Frangipane Ingredients & Their Role
- Almond Flour – Provides a nutty flavor and soft, creamy texture, making the frangipane rich and smooth. You can use ground almonds if you can’t find flour in-store.
- Salt – Balances the sweetness and enhances the almond flavor.
- All-Purpose Flour – Helps thicken the frangipane slightly and gives it structure.
- Sugar – Sweetens the frangipane and helps create a smooth consistency.
- Unsalted Butter – Adds richness and a creamy texture while helping the frangipane hold its shape.
- Almond Extract – Enhances the nutty flavor, making the frangipane taste more intense and aromatic.
- Eggs – Bind the ingredients together and create a smooth, creamy texture. They also contribute to a slightly puffed consistency when baked.
Step-by-Step Recipe Guide – makes 8 croissants
Ingredients
For the Croissant Dough
- 2 ½ cups (315g) all-purpose flour
- ¼ cup (50g) sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ½ tsp salt
- ½ cup (120ml) warm milk
- 1 cup (225g) unsalted butter, cold
- 1 egg, beaten
For the Almond Frangipane Filling
- 1 cup (100g) almond flour
- 2 tbsp (15g) all-purpose flour
- ¼ tsp salt
- ½ cup (100g) sugar
- ½ cup (113g) unsalted butter, softened
- 1 tsp almond extract
- 2 eggs
For Topping
- ¼ cup (20g) sliced almonds (adds crunch and extra almond flavor)
- Powdered sugar, for dusting (optional, for a bakery-style finish)
Step-by-Step Instructions
Step 1: Prepare the Croissant Dough (Day 1 – Prep & Resting Time: 6-8 Hours)
- Activate the Yeast – In a small bowl, combine warm milk (120ml) and sugar (50g). Sprinkle yeast (2 ¼ tsp) over the top and let it sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast may be inactive.
- Mix the Dough – In a large bowl, whisk together flour (315g) and salt (½ tsp). Pour in the yeast mixture and stir until a dough forms.
- Knead & Chill – Knead the dough for about 5 minutes until smooth. Shape it into a rectangle, wrap in plastic, and refrigerate for 30 minutes.
- Prepare the Butter Block – Place cold butter (225g) between two sheets of parchment paper. Use a rolling pin to flatten it into a 6×6-inch (15×15 cm) square. Keep it chilled.
- Lamination (Creating Layers) – Roll out the dough into a 10×10-inch (25×25 cm) square. Place the butter block in the center and fold the dough over it like an envelope.
- Rolling & Folding – Roll out the dough into a long rectangle, then fold it into thirds (like folding a letter). Repeat this process two more times, chilling the dough for 30 minutes between folds.
- Final Rest – Wrap the dough tightly and refrigerate overnight for the best texture.
Step 2: Shape & Bake the Croissants (Day 2 – Prep & Bake Time: 2-3 Hours)
- Roll Out the Dough – On a floured surface, roll out the dough into a 12×16-inch (30×40 cm) rectangle. Cut into 8 triangles for croissants.
- Shape the Croissants – Starting from the wide end, gently roll each triangle into a crescent shape. Place on a parchment-lined baking sheet.
- Second Rise – Cover loosely with a towel and let the croissants rise in a warm place for 1-2 hours, until puffy.
- Egg Wash & Bake – Preheat oven to 375°F (190°C). Brush croissants with a beaten egg for a glossy crust. Bake for 18-22 minutes or until golden brown.
Step 3: Make the Almond Frangipane
- Make the Almond Filling – In a bowl, beat together butter (113g) and sugar (100g) until creamy. Add almond flour (100g), all-purpose flour (15g), salt (¼ tsp), eggs (2), and almond extract (1 tsp). Mix until smooth.
Step 4: Assemble & Bake Again
- Fill with Frangipane – Spread 2-3 tbsp of almond frangipane inside each croissant. Close the croissants and spread a thin layer on top as well.
- Add Almonds & Bake – Sprinkle sliced almonds on top and bake at 350°F (175°C) for 10-12 minutes, until the filling is set.
- Final Touch – Let cool slightly, then dust with powdered sugar before serving.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days. Reheat in the oven at 300°F (150°C) for 5-10 minutes.
- To freeze croissants, wrap them individually and store for up to 2 months. Reheat directly from frozen at 325°F (163°C) for 10-12 minutes.
Calories
Each almond croissant contains approximately:
- Calories: 371 kcal
- Carbohydrates: 33.8g
- Protein: 7.4g
- Fat: 23.1g
FAQ Section
Q: Can I use store-bought croissants instead of making them from scratch?
A: Yes! Simply follow the steps for the almond frangipane filling, then bake as instructed.
Q: How do I store leftover almond croissants?
A: Store at room temperature for 1-2 days, in the fridge for up to 5 days, or freeze for up to 2 months. Reheat at 300°F (150°C) for 5-10 minutes.
Q: Why are my croissants not flaky?
A: The butter may have been too warm during the lamination process. Always keep the dough and butter cold for distinct, flaky layers.
Final Thoughts: Why You Should Try Homemade Almond Croissants
Making almond croissants from scratch is a labor of love, but the results are bakery-quality and so satisfying! Plus, with simple pantry ingredients, you can make multiple batches and save money in the long run. Give this recipe a try, and enjoy fresh, buttery almond croissants anytime!
Have you tried this recipe? Let me know in the comments!