Almond Raspberry Stuffed Croissants
Almond Raspberry Stuffed Croissants are the perfect breaky in bed for your sweetheart. Plus, they're ridiculously easy to prepare but look like you've spent hours creating the perfect French pastry.
Servings 6 servings
Equipment
- sheet pan
- parchment paper
- hand blender
- glass bowl
Ingredients
Ingredients
- 6 large one day old, halve the croissants and let them sit out overnight so that they dry out a little
- 1/2 cup (55 grams) sliced almonds, toasted
- 1 pint (312 grams) fresh raspberries, washed and air dried
- Confectioner’s sugar, for dusting
Almond Simple Syrup
- 1 cup (200 grams) caster/white granulated sugar
- 1 cup (240 ml) water
- 1/8 teaspoon almond extract
Crème d’amandes (Almond Cream)
- 1/2 cup (100 grams) caster/white granulated sugar
- 1 cup (100 grams) almond flour (almond meal)
- pinch of pink Himalayan sea salt or Kosher sea salt,
- 1/2 cup (100 grams, 1 stick) butter, softened
- 2 medium (100 grams) eggs, room temprature
Instructions
Ready the Croissants
- Split the croissants in half and lay them out on a baking sheet. Cover loosely with a paper towel and allow them to dry out overnight. You can also use croissants that are already a day or two old and slightly dried out.
Make the Almond Simple Syrup
- In a small heavy-bottomed saucepan add the sugar, water and bring to a boil and cook down for 8 minutes, then stir in the almond extract. Remove from the burner and allow it to cool down to near room temperature. The remaining syrup can be stored in an airtight container in the fridge for up to a month.
Crème d’amandes (Almond Cream)
- Add the sugar, almond flour (almond meal), and salt to a medium-sized bowl, stir to combine.
- Cut the butter and drop into the meal and beat with a hand blender till well combined, about 30 seconds to a minute.
- Then add the eggs, 1 at a time until thoroughly combined it will have a light fluffy consistency.
Assemble the Croissants
- Preheat oven to 350°F/175°C and line a sheet pan with parchment paper
- Brush the inside and outsides of the croissants liberally with the almond simple syrup. You can also dip each very quickly into the syrup directly and allow the excess to drip off. They should be quite "wet" but not soaked in syrup.
- Arrange the croissants on the parchment-lined sheet pan, cut side up and spread about 2 tablespoons of the Almond Cream on each bottom half.
- Add the fresh berries.
- Replace the tops of the croissants and spread the remaining Almond Cream on the tops and then sprinkle with the sliced almonds.
- Bake for 14-18 minutes, until the cream on top, is set and the croissants are rich golden brown. Cool for 5 minutes then dust generously with powdered sugar and enjoy!
Notes
- Prep time is approximate, but these are simple and fast to make!