For the Croissants:
- 8 medium/large croissants (preferably one-day-old, left at room temperature uncovered overnight. Bakery croissants will be best, naturally, but grocery store ones will also do just fine!)
- 3 Tbsp sliced almonds
- Powdered sugar, for dusting
For the Syrup:
- 1 cup water
- 2 Tbsp sugar
- 4 Tbsp rum (optional, but trust me—it’s fabulous) or 1 tsp vanilla extract
For the Almond Cream (Crème d’Amandes):
- ½ cup granulated sugar
- 1 cup almond meal or almond flour (or ⅔ cup whole blanched almonds, finely ground in a food processor)
- ⅛ tsp salt
- 8 Tbsp (1 stick) unsalted butter, at room temperature, sliced
- 2 large eggs
Make the Syrup:
- In a small saucepan, combine water, sugar, and rum (or vanilla extract). Bring to a simmer for about a minute, stirring until the sugar dissolves. Remove from heat and let cool to room temperature.
Make the Almond Cream:
If using almond meal/almond flour:
- In a stand mixer with the whisk attachment, combine the sugar, almond meal, and salt. Mix until combined.
- Add the butter and whisk until smooth.
- Add the eggs one at a time, whisking on medium-high speed until the mixture is creamy and fluffy.
If using whole almonds:
- In a food processor, pulse the sugar, almonds, and salt until finely ground.
- Add the butter and process until smooth. Add the eggs one at a time and blend on high until the mixture is creamy and fluffy.
Assemble the Croissants:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice each croissant horizontally as if making a sandwich.
- Brush each croissant, one at a time, with the syrup, coating both sides and ends well. The croissant should be moist but absolutely not soaking wet.
- Arrange the croissants on the baking sheet, cut side up. Spread about 2 tablespoons of almond cream on the bottom half of each croissant, then place the top halves back on. Spread about 1 tablespoon of almond cream over the top of each croissant and sprinkle with sliced almonds.
Bake and Serve:
- Bake on the centre rack for 15 to 18 minutes, or until the almond cream is golden and slightly puffed.
- Transfer to a wire rack to cool to room temperature (or serve slightly warm). Dust with powdered sugar just before serving.
If I had to pick one of my favourite pastries in all of Paris (and I’ve done extensive research if you know what I mean), it would be the almond croissant. Flaky, buttery, and filled with sweet almond frangipane—what’s not to love? It’s the perfect little indulgence for when you want something decadent, but not over-the-top. Think of it as the pastry equivalent of “I’m being good… but not that good.”
This recipe brings a bit of that Parisian café magic into your own kitchen—no airfare required. Pair it with a strong cup of coffee or, if you’re feeling a little fabulous, a glass of Champagne. Why not? Pour me a glass while you’re at it.
These croissants are best enjoyed the day they’re made—but between the crisp edges, the soft almond centre, and the golden finish, I doubt they’ll last until morning. If you do happen to have leftovers, pop them in the air fryer for a minute or two and they’ll be good as new baby!
And one last thing: don’t skip the rum in the syrup if you can help it. It adds a gorgeous depth of flavour that makes the whole thing feel just a little more luxurious. But whatever you do—please don’t drench them. A light brush is more than enough.
Enjoy, my friends—because life is always better with a touch of Parisian charm.
