Croissant Amand

This Almond Croissant is an example of how to fill a croissant as an added value product. This can be made with day old or with plain croissants.


Take plain croissants and place them on a lined sheet pan. Split the croissants horizontally most of the way. Soak the inside of the croissant in simply syrup** (you need roughly 8 oz. for 6 croissants). This should make the croissant as soaked as bread pudding.


Open up the croissant and fill with room temperature almond cream*. Fill the inside of the croissant with a thick layer, roughly 1/8" thick.

Close up the croissant and garnish generally with sliced almonds.

Bake at 400 degrees Fahrenheit on the deck oven with rack. Bakes roughly 20 minutes, or until the pastry cream turns colours; browns.



* Cream D'Amande
100% Butter
100% Sugar
100% Eggs
100% Pastry Flour
200% Almond Flour
1% Salt
Options: Vanilla (2-5%), Zest (1-2%), etc.




** Simple Syrup: equal parts water and sugar, bring to a boil, then cool.