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Almond croissants, also known as "Croissants aux Amandes," can be found behind a glittering glass if you visit a traditional French bakery. A traditional dessert known as French almond croissants was developed to make use of stale, day-old croissants. They frequently adorn French bakeries' windows, nestled next to the traditional croissant aux beurre and the pain au chocolat. They stand out thanks to the powdered sugar and chopped almonds on top. Fortunately, making homemade almond croissants is also incredibly easy and takes little time.
Here's how you can make your own almond croissant at home:
Ingredients:
• 4 teaspoons dry instant yeast
• 3 1/2 cups bread flour
• 1/2 cup milk (plus 2 tablespoons milk)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 2 tablespoons confectioners' sugar
• 1/2 cup frangipane (or sweet almond filling)
• 1 large egg
• 3 tablespoons butter (melted, unsalted, and cooled)
• 1 cup butter (unsalted, softened)
• 1/3 cup almonds (sliced)
• 1/2 cup lukewarm water
Method:
• Assemble all the ingredients.
• For five minutes, let the yeast dissolve in the heated water.
• The dissolved yeast and water are combined with the bread flour, milk, sugar, melted butter, and salt. The dough is then mixed at medium speed for about 2 minutes. Add a tablespoon at a time of additional flour if the dough is too sticky. Continue adding flour until the dough is just stiff enough to hold a form.
• Roll the dough into a ball, then cover it loosely with plastic wrap. Give it 30 minutes to rest at room temperature.
• The dough should be rolled into a 10-by-15-inch rectangle, covered loosely, and allowed to rise for 40 minutes.
• Spread the softened butter across the rectangle before letter-folding the dough into thirds.
• Reconstruct the 10-by-15-inch rectangle from the long, thin rectangle. The dough should be folded again into thirds before being wrapped in plastic and rested for an hour in the refrigerator. One more time, repeat this procedure.
• From the long, thin rectangle, create the 10- by 15-inch rectangle. Cut the dough into two rectangles measuring 5 inches by 15 inches by slicing it lengthwise down the middle with a sharp knife.
• Ten 3-inch by 5-inch rectangles are produced by cutting each rectangle four times across the width. Finally, build 20 triangles by halving each rectangle diagonally.
• Roll the croissants up from the base, slightly bending the ends to form a crescent shape. Pull the tip of each triangle taut. Spread a tiny dollop of frangipane on each triangle.
• Place each completed croissant on a baking sheet that has been lightly greased, leaving at least 1 1/2 inches between each pastry. When they have nearly doubled in size, cover them loosely with plastic wrap and let them rise for 45 minutes to 1 hour.
• Set the oven to 375 degrees. To prepare an egg wash, whisk together 2 tablespoons of milk and 1 egg.
• Each pastry should have an egg wash applied to it before being dusted with sliced almonds.
• The croissants should be baked for 14 to 16 minutes, or until golden brown and puffy with toasted almonds.
• Warm croissants should have powdered sugar sprinkled on top of them.
