Hi natasha , how long would the almond cream last if I keep it in the fridge? We have a bakery that sells these but its sooooo far away. Will they still work? Preheat the oven to 350 F . Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. The croissant should be quite moist, but not soaking wet. Food that is supposed to be hot isn't and is soggy too. WebThere are a lot of great-tasting reasons to love breakfast at Au Bon Pain. They came out great! BTW added almond extract and love it. I just love how they melt in my mouth, definitely a keeper :). A new family favorite. Yes, they freeze well . Youre so welcome. Cover with plastic wrap and refrigerate for 30 minutes. 
Place 1 1/2 cups (3 sticks) sliced butter in the middle of one sheet. , These are amazing, my whole family loved them. And the layout of this location is FUBAR. I am glad that you find the recipe you were looking for . Once their cooled, dust powdered sugar over the top of each almond croissant. Great job Lina, thanks for sharing your review . By the time I get to my last fold, the bottom seems to be a buttery mess! Press a piece of plastic wrap against the surface to prevent skin from forming. Breakfast, Cuisine, Desserts, French, Holiday Recipes, Pastries, Valentine's Day, Your email address will not be published. Or that the butter melted into the dough. By the way, the filling was delicious! Set aside until ready to assemble croissants. Thanks for the recipes. Whats a good brand of powered sugar you use? Love love love. I hope the almond croissants turn out amazing! beverages. This one is a definite keeper!! After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich. Email/contact page: [email protected]. Web11/18/2021. I hope youll find more new favorites on the site. It's not engineered for flow and people are bumping into each other with the lines backing up. Cheer up bro, stay chill. And amazingly simple too! Great question! . Thanks. I had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? I have dark rum on hand. Our bagels fresh using only top quality ingredients. 
Dissolve the yeast in the warm water for 5 minutes. I usually buy Solo brand but it is hard to come by and it is super sweet compared to this homemade version. 
Once their cooled, dust powdered sugar over the top of each croissant. 2 largeeggs. Roll it out to 30 x 12 again. Is your egg wash, just the whites, just the yoke or the whole egg? Then come home and put pepperoni on it. OH these turned out great! Thanks for the warning Marina, I do like Nutella :). And if you love anything with an almond-like filling, this almond pear tart and raspberry almond tart is a MUST! Disclaimer: This post contains affiliate links. They were perfection! Its best to make the filling the same day since its not great to refrigerate it (butter will become stiff and make it hard to spread) and you wouldnt leave it at room temp overnight because of the raw eggs. There are several tutorials online like this one. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves. Amazing!! Oh Im so happy you liked the croissants! Our bagels fresh using only top quality ingredients. Sprinkle with sliced almonds. 
Just split them down the center and stuff them with an easy filling of almonds, butter, sugar and eggs, and bake. your blog is awesome!! After recently tasting an almond croissant at a market I was hooked and have been hankering to try something similar but without making the croissant myself. I told her too much water syrup was prepared and one could probably get away easily using half. I was so excited to make this at home but also nervous that I might not be able to pull it off. Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. This makes the pastries more stable for cutting, filling, and re-baking the next day for your enjoyment. That said, this was exactly the recipe I was looking for. Thank you!!! Im so glad you enjoyed this recipe! Cover with plastic wrap and let it rise for 2 hours or until it triples in size. I was disappointed to see that I had to buy the croissants. If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Yummmy.. where do you buy your croissants? Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency. Busy Mom Alert! Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 15 minutes. I have seen people make stuffed french toast with it. After its folded the dimensions should be 15 x 12 inches. The secret is not making your own dough. Cut the chilled dough in half. Problem: filling leaks A LOT during baking. Panera Bread is then owned by JAB Holding Company who is owned by Agnaten SE. I made these and they are so delicious! If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Thank you Natasha! Couldnt find the brand and couldnt justify the price of experimenting with a different brand. Im so glad you enjoy the recipes. For the almond cream (frangipane) : 3 tablespoons very soft butter cup granulated sugar 1 large egg 1 teaspoon vanilla extract teaspoon almond extract cup almond flour 1 tablespoon all-purpose flour For the egg wash: 1 large egg 1 teaspoon water For the croissants: 17.25- ounce package of purchased puff pastry (2 sheets) For finishing: This post may contain affiliate links. Happy to help Serena! My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I was afraid of too much seeping out. These beautiful crescents are first made with lots of TLC to create all of the incredible laminated layers and then filled with the most luscious almond cream. I had great results from that method The blog post should have freezing instructions if you want to give it a try! Place on a baking sheet. The recipe can be cut in half for a smaller crowd. I may try leaving out one egg, maybe even dropping down butter. One of my favorites breakfast when I like to spoil myselfOh my,dont mind having one right now,lol.I like to serve eggs benedict,french toast,and/or stuffed savory or sweet crepes.btw,I love serving guests ,then I have a good excuse to make all those calorific yummies! Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. My boys are looking forward to them. I must admit something; I didnt have the chance to make the croissants from scratch. I dont have time to wait another 2 hours for them to rise again. On step 8 where it says, Cover with plastic wrap and refrigerate for 6-8 hours (or overnight), will I still have same end result if I refrigerate it for like 24 hours? Will definitely use again and again! Panera Bread owns Au Bon Pain. Address: Oudeweg 147, 2031 CC Haarlem, Netherlands. These look divine, I will definitely try! Ive made these before and they are sooo delicious- now that the liquor store is closed I cant buy rum. For the almond cream (frangipane) : 3 tablespoons very soft butter cup granulated sugar 1 large egg 1 teaspoon vanilla extract teaspoon almond extract cup almond flour 1 tablespoon all-purpose flour For the egg wash: 1 large egg 1 teaspoon water For the croissants: 17.25- ounce package of purchased puff pastry (2 sheets) For finishing: dont be a snob Bill, thats like saying mac and cheese recipes arent recipes because they dont tell you how to make your own macaroni or how to make homemade cheese. Add the eggs, one at a time, whisking vigorously until pale and fluffy. Brush the cut-side of each one with 1 teaspoon of almond syrup. Thats so great Anita! . or almond meal, plus 1 more tablespoons. Remove two frozen puff pastry sheets from the package. Cut out 9 triangles and repeat this process with the remaining dough. Otherwise they are delicious. Or should I make a quick trip to the store since these are almond crossiants thank you, Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably wont stay on , I did almond it was super yummy, but for anyone wondering if you wake up at 430 am and take out the crossaints to dry it doesnt count as over night , so if its not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy . Pop it in the oven and wait for 10 to 15 minutes. These are fire waaaaaay better than the ones from my favorite high end bakery. My ham and cheese croissant was just flat out bad. I was hoping that your recipe would help me with this. Thanks! Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine. Yay! Tanya, thank you for the nice review. Then roll the triangles toward the narrow end as you slightly pull the pointed end away. Its like saying pepperoni pizza recipe and they saying, first go to a restaurant and buy a pizza. I did switch the vanilla extract for almond extract, and put 2 drops of almond extract in the filling mixture. They turned out so great!! They take day-old croissants and repurpose them. I tried these at my friends house and they were so good that I have to make them myself now! I cannot thank you enough for this PERFECT recipe!! If you make them smaller or larger it will affect the calories. Remove from oven and brush croissants with almond syrup. ? Im so glad you enjoyed it! I used the filling to put into a danish braid recipe that I had used with pecans in the past. Thank you for sharing your good feedback with us! Using your hands, deflate the dough. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit. Not what one expects out of an Au Bon Pain. If I make them the night before, is it best to refrigerate or leave them out? Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Remove from the heat and let steep for 1 hour. The combination will rock your taste buds, especially since its piped in between each croissant like a sandwich, and then again on top and sprinkled with sliced almonds for more flavor and crunch. Or bake, then freeze, then reheat? The mixture must be creamy but not too soft or liquid. The only thing I wish I did was add rum but couldnt find it at any stores near me. Clotilde soaks hers in a sugar syrup to keep them moist, which is delicious, but I skip this, as I actually prefer the croissants toasted and crispy on top and sweetly soft in the middle. Arrange the croissants on the prepared sheet pan. Thakyou for the wonderful recipe . Almond Filling. OMG! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds. Thank you for developing this recipe!! Natasha, Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. Hi Jess, we use C&H powdered sugar but you can also make your own powdered sugar. And I almost never bake, so I was worried I might screw them up. Hubby said he now didnt want to have the ones from French Bakery anymore (and he is picky! I suggest arranging them on a wire rack and letting them sit uncovered at room temperature as long as you can to dry them out a little before using. Hi Donna! Its so amazing and addicting! WebThere are a lot of great-tasting reasons to love breakfast at Au Bon Pain. I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. Phone: +31 23 230 2866. Not even! A long time ago I discovered this great recipe for them from Clotilde at Chocolate and Zucchini, and almond croissants suddenly became a favorite weekend breakfast indulgence. What do I do with the left lover filling? I did increase the almond extract to 1-1/2 tsp because I like the stronger flavor. My friend made these according to your recipe and they were super delish! Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Email/contact page: [email protected]. I just wanted to say that I tried this recipe after buying these croissants at a bakery overseas and this recipe absolutely brought that same flavor back to my family! Sorry. Can I make the filling and use half on 4 croissants and then the other half the next day on 4 more croissants? For the syrup can you use Amaretto instead? Place the top halves on and spread about 1 Tbsp of almond filling over the top. Bought the croissant today as I have a hard time going to stores , can I freeze them and when they thaw do I have to wait a additional day to set them out so they can go stale ? Hi Lucie, did you use any substitutions? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Remove from oven and brush croissants with almond syrup. You are welcome Lina, Im glad you like the recipe :). Then I bake it . Hi- I have a question about the step to mix the water and yeast. My niece made these and they were so good, I have the ingredients and going to make them, seeing I go to church early on Sunday I wanted to prepare them ahead of time and just bake them in the morning to take to church ..she assembled everything ahead of time , even days before and put them in the freezer and takes one or two as she wants them and bakes to eat them fresh so anyone wanting to make a full batch can take out only what they want for that dayhave you ever done that? Adjusting quantities is the beauty of making recipes fit everyone! I use the good old Karo corn syrup. Thank you! Bake on the center rack for 15 to 18 minutes or until the cream is golden. Plain croissants will get transformed with the help of sweet almond filling, a little extra butter, and a dusting of powdered sugar and toasted almonds. Used vanilla extract instead of rum & my egg subs (1/4 cup of greek yoghurt + 1 tablespoon arrowroot powder) instead of the eggs but they turned out amazing! Add Almond Extract: Add the butter and almond extract and beat until fully combined. We are so happy you're here. Hi Anu, we prefer it fresh since it comes together quickly and it spreads nicely when freshly made. They were a hit! Is it possible to refrigerate the almond paste to use the following day? The only thing I should say is, dont let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. Ill try the recipe again! I did half the recipe and so was able to skip the last step. Theyre my usual subs for cakes and muffins. Natasha, Let it sit in a warm place for 10-15 minutes or until the yeast dissolves. Place the tops on the croissants. With my easy to follow step-by-step recipes, youll be surprised at how quickly a wholesome and delicious meal can come together. I make heaps of these and wrap them in parchment paper, cling wrap and into a zip lock bag. Hi Dina, thanks for your help! This post may contain affiliate links. I know Safeway has them for a pretty good deal but theyre a bit smaller in size, You can use smaller ones; you just need more of them and fill them with less. Fold it in half like a book. I hope this helps! Also is the almond flour and flour mixture separate when you do the butter part? Followed recipe exactly, except I forgot to buy powdered sugar. Thanks Jodie. Makes me so happy when people love my recipes so much! After the croissants are rolled up (and NOT proofed yet), place them in a single layer on a baking sheet lined with parchment paper. , Hey Natasha, This is buying something from the store and putting stuff on it. Hi Karen, I dont have a recipe for that yet but thats a good idea! Hello Kim, thanks for your input and suggestion. Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds. BUT I totally forgot all the butter ( was softening in microwave). Spread the almonds in a shallow bowl. The almond filling can definitely be made the night before! You can eat them for breakfast or dessert. Indeed, they are undeniable my culinary kryptonite. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. . obviously i have to use vanilla. Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. But personally, if Im going to eat a pastry for breakfast, its going to be the chocolatines less glam cousin, the almond croissant. almond croissants but cant find any around town. Here are our older photos. Ill have to give that a try. I havent experimented but I imagine it would taste just as good! What rum would you suggest if using it. Im glad you enjoy the recipe! If croissants show signs of darkening too quickly, reduce the oven to 375F (190C). Then place the flour, sugar, and salt in the bowl of a stand mixer. Thank you so much for taking the time to write your wonderful recipe review, Jessi! Not similar to the patisserie in our area but its damn close and it doesnt cost like $6 per croissant. Hi Sarah, it sounds like they were too wet just a quick dip is all thats needed. Almond croissant, you are my food soulmate! Just trying to clarify for others, use reg sized croissants, not minis. I love your thoughts! When you are working with the dough and the butter begins to get too soft, you should refrigerate it for at least 25 minutes to firm it back up. I googled the difference and it seems they are pretty much the same thing. They tasted amazing. HI Alina, we use it primarily for these croissants. . beverages. Trying now, thank you for the quick response! It also took 1/2 cup of almonds. So if I were to bake these the night before I needed them, should I leave them at room temp? Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. I usually leave it out on the counter for about an hour for so. Youre welcome Lisa! Then bake them in the morning and enjoy! Line a cookie sheet with parchment paper. If you have any leftover filling, it makes GREAT (but flat) cookies. I bet it tasted amazing! so good! I have just put the dough in the fridge for the 6-8 hour stint . Tag me on Instagram. You whisk the almond and flour separate from the butter, and then add to the butter mixture later. 1/3 cup sliced almonds 2 tablespoons confectioners' sugar Steps to Make It Gather the ingredients. Love this dressed up version of regular croissants. 1/3 cup sliced almonds 2 tablespoons confectioners' sugar Steps to Make It Gather the ingredients. Using a rolling pin compress the butter into a slab 8 inches by 12 inches. Does that mean i used too much sytrup? I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! You can totally make the filling and syrup the night before. For the almond filling: In a medium-sized bowl, beat the softened butter with sugar. I hope you find something you enjoy! Thanks for your wonderful review and comments, Chloe. Add in the eggs one by one, and process on high speed until creamy and fluffy. Love this recipe! Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side. Thank you so much for taking the time to leave your feedback. I have not Dottie, that is so great that worked out for you! My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Also, I was not able to really pull the triangles to get them to wrap over enough. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. It's not engineered for flow and people are bumping into each other with the lines backing up. And all the measurements were so accurate that I had nothing leftover (no extra syrup, no extra filling)! , This looks yummy! Cant WAIT to try these! I have tried making croissants but not successfully. I love seeing everyone taking up baking challenges. what could i have done wrong? I was thrilled to find your recipe and can hardly wait to try it! I couldnt believe they were so perfect. Thank you so much for your reply.. Made them a couple weeks ago as a weekend quarantine project- always have wanted to try making them! Best croissants ever and I love that they only take 30 minutes to make. Ive also used the filling to make stuffed French Toast, topped with sliced almonds and that was pretty darn good too. Then roll the triangles toward the narrow end as you slightly pull the pointed end away. Dont worry if some of the almond cream drips on the paper. However, thats totally optional. What should I do with the leftovers? Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. Just made these after wanting to for months what a delicious and easy recipe! Dont sprinkle them with powdered sugar until ready to serve. Choose eggs, bacon and cheese. vanilla in the cream. Step 5 The croissants are best enjoyed the day they are baked. Allow them to cool, then dust with icing sugar before serving. Thank you for the feedback and review. Thank you for sharing that with us and you are welcome! Heres what one of our readers wrote I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! I hope that helps. They disappeared immediately! Have been waiting for this recipe for such a long time! This recipe is amazing by the way, had so many compliments and Im going to make it again for tomorrow for work! These are best served the same day they are made. So I wanted to try these and see if I could have them at home and oh my gosh these were just like the bakery! You are correct! Place each puff pastry sheet in the middle of its own floured rolling surface to thaw. You are very welcome, Caroline! Thank you for sharing this recipe, I cannot wait to try it. i wanted to buy some today and make them. Thanks Natasha! Line a cookie sheet with parchment paper. How to Make the Almonds Filling: If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. You might ALSO ENJOY trying my Nutella croissants. Love a recipe I know by heart!!! Fold over 2/3 of the left corner then bring in the right corner so both edges touch. And no, you dont even have to make your own croissants. Ive served bagels with cream cheese for guests before but I also envision doing like a hot waffle bar with lots of toppings. The only thing I was unsure of was dipping both sides in the syrup. Hi Cathie, you definitely want just a quick dip since croissants absorb liquid easily. Fold it in half like a book. It hardened up like cement. While the first batch is rising, you can work on the second batch. I made this, but used smaller croissants. Hi Natasha, yum! Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt. Thought Id use Amaretto instead of rum in keeping with the almond flavor. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Thank you for making the tutorials pictured and step-by-step!!! It may be that the croissants were under-proofed. Thanks for sharing that with us. Im so inspired reading your review. Not a thing. Just made those croissants this morning. Bought some rum essence, do you know or does anyone know whether this would work just as well? So so good. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. Fish Tacos Recipe with Best Fish Taco Sauce! Without testing those substitutions it is difficult to say if they would work or not, if you are comfortable using them and cant eat eggs, its definitely worth a try! WebAu Bon Pain (French pronunciation: [o b p], meaning "at (or 'to') the Good Bread") is an American fast casual restaurant, bakery, and caf chain headquartered in Richardson, Texas and operates 175 locations in the United States, and Thailand. 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight Panera Bread is then owned by JAB Holding Company who is owned by Agnaten SE. Once the dough takes shape, add softened butter. The mixture must be creamy but not too soft or liquid. I want to take to work, but dont have much time in the morning. I appreciate that level of accuracy. I didnt cover the croissants in an airtight plastic bag or container because that will give the pastries more of a chewy texture instead of dry on the surface. I made these this morning and they turned out fabulous!! I have a silver bowl on my stand mixer. Hello! Thanks for letting me know! That does sound good! Add the butter, and mix again until well blended. Thank you! Yummmmy. I preferred the croissants that were only dipped on the outside. I dont know how other commenters had filling left over, or had their filling run out of the croissants. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin. I also doubled the filling on some and that was great! I put my butter slab in the fridge for 20 minutes. A pear tart with almond filling Mmmmm . blueberry muffin, cinnamon roll, our popular chocolate croissant or one of our other delectable treats. Just a few minutes to bring it to a boil, then I let it simmer just a minute or two. I added almond, and vanilla extract to the filling, and they tasted fantastic. I made them twice in 4 days period. Just dip it once on each side. I never realized that this is how bakeries could reuse their stale croissants clever;) I had the same problem as other people in that the syrup turned into a brick as soon as it cooled. Dust with powdered sugar and serve: Put a few spoonfuls of powdered sugar in a strainer and sift over the tops of the croissants. You will never go back to regular croissants again after you make this almond croissant recipe, trust me. A few things I noticed: I had the perfect amount of almond cream but ended up with a fair amount of leftover syrup. The mixture must be creamy but not too soft or liquid. All you need is time and technique. Line a sheet pan with parchment paper. Oh my, you have to eat them warm from the oven! Hi Dottie, they should be perfectly fine to use once defrosted. I'd love to see how it turns out! Add the eggs, one at a time, whisking vigorously until pale and fluffy. Its too much for 8 croissants. Very easy on the eye so to speak. Thank you for the recipe. I was disappointed. Your idea is very creative, I can picture it! The rum does add great flavor and its not overpowering at all.I use Bacardi gold rum (in the photo toward the top). Transfer to a wire rack and cool to room temperature or just warm. Thats so wonderful to hear! You do end up cooking it in the croissant yes? Im so happy you and your friends loved it . Thats just practice I think. , Hi I love the look of this recipe. When the timer went off, and I opened the oven door for the first time, I was in amazement.
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Place 1 1/2 cups (3 sticks) sliced butter in the middle of one sheet. , These are amazing, my whole family loved them. And the layout of this location is FUBAR. I am glad that you find the recipe you were looking for . Once their cooled, dust powdered sugar over the top of each almond croissant. Great job Lina, thanks for sharing your review . By the time I get to my last fold, the bottom seems to be a buttery mess! Press a piece of plastic wrap against the surface to prevent skin from forming. Breakfast, Cuisine, Desserts, French, Holiday Recipes, Pastries, Valentine's Day, Your email address will not be published. Or that the butter melted into the dough. By the way, the filling was delicious! Set aside until ready to assemble croissants. Thanks for the recipes. Whats a good brand of powered sugar you use? Love love love. I hope the almond croissants turn out amazing! beverages. This one is a definite keeper!! After your croissants have been on the counter drying out overnight, and you're ready to use them, slice each croissant horizontally like you would for a sandwich. Email/contact page: [email protected]. Web11/18/2021. I hope youll find more new favorites on the site. It's not engineered for flow and people are bumping into each other with the lines backing up. Cheer up bro, stay chill. And amazingly simple too! Great question! . Thanks. I had 8 croissants and dipped each side once (inside and out), so maybe I could have added a little more? I have dark rum on hand. Our bagels fresh using only top quality ingredients. Dissolve the yeast in the warm water for 5 minutes. I usually buy Solo brand but it is hard to come by and it is super sweet compared to this homemade version. Once their cooled, dust powdered sugar over the top of each croissant. 2 largeeggs. Roll it out to 30 x 12 again. Is your egg wash, just the whites, just the yoke or the whole egg? Then come home and put pepperoni on it. OH these turned out great! Thanks for the warning Marina, I do like Nutella :). And if you love anything with an almond-like filling, this almond pear tart and raspberry almond tart is a MUST! Disclaimer: This post contains affiliate links. They were perfection! Its best to make the filling the same day since its not great to refrigerate it (butter will become stiff and make it hard to spread) and you wouldnt leave it at room temp overnight because of the raw eggs. There are several tutorials online like this one. Let it sit in a warm place for 10-15 minutes or until the yeast dissolves. Amazing!! Oh Im so happy you liked the croissants! Our bagels fresh using only top quality ingredients. Sprinkle with sliced almonds. Just split them down the center and stuff them with an easy filling of almonds, butter, sugar and eggs, and bake. your blog is awesome!! After recently tasting an almond croissant at a market I was hooked and have been hankering to try something similar but without making the croissant myself. I told her too much water syrup was prepared and one could probably get away easily using half. I was so excited to make this at home but also nervous that I might not be able to pull it off. Bake on the center rack for 15 to 18 minutes,or until the cream is golden. Remove the second half of the dough from the refrigerator and roll it out to a 30x10 inch rectangle. This makes the pastries more stable for cutting, filling, and re-baking the next day for your enjoyment. That said, this was exactly the recipe I was looking for. Thank you!!! Im so glad you enjoyed this recipe! Cover with plastic wrap and let it rise for 2 hours or until it triples in size. I was disappointed to see that I had to buy the croissants. If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. Yummmy.. where do you buy your croissants? Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency. Busy Mom Alert! Brush each croissant with egg wash and bake at 390 degrees Fahrenheit for 10 minutes, then 370 degrees Fahrenheit for 15 minutes. I have seen people make stuffed french toast with it. After its folded the dimensions should be 15 x 12 inches. The secret is not making your own dough. Cut the chilled dough in half. Problem: filling leaks A LOT during baking. Panera Bread is then owned by JAB Holding Company who is owned by Agnaten SE. I made these and they are so delicious! If you make these night/day before, and want to serve them warm/hot, how would you recommend reheating? Thank you Natasha! Couldnt find the brand and couldnt justify the price of experimenting with a different brand. Im so glad you enjoy the recipes. For the almond cream (frangipane) : 3 tablespoons very soft butter cup granulated sugar 1 large egg 1 teaspoon vanilla extract teaspoon almond extract cup almond flour 1 tablespoon all-purpose flour For the egg wash: 1 large egg 1 teaspoon water For the croissants: 17.25- ounce package of purchased puff pastry (2 sheets) For finishing: This post may contain affiliate links. Happy to help Serena! My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. I was afraid of too much seeping out. These beautiful crescents are first made with lots of TLC to create all of the incredible laminated layers and then filled with the most luscious almond cream. I had great results from that method The blog post should have freezing instructions if you want to give it a try! Place on a baking sheet. The recipe can be cut in half for a smaller crowd. I may try leaving out one egg, maybe even dropping down butter. One of my favorites breakfast when I like to spoil myselfOh my,dont mind having one right now,lol.I like to serve eggs benedict,french toast,and/or stuffed savory or sweet crepes.btw,I love serving guests ,then I have a good excuse to make all those calorific yummies! Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. My boys are looking forward to them. I must admit something; I didnt have the chance to make the croissants from scratch. I dont have time to wait another 2 hours for them to rise again. On step 8 where it says, Cover with plastic wrap and refrigerate for 6-8 hours (or overnight), will I still have same end result if I refrigerate it for like 24 hours? Will definitely use again and again! Panera Bread owns Au Bon Pain. Address: Oudeweg 147, 2031 CC Haarlem, Netherlands. These look divine, I will definitely try! Ive made these before and they are sooo delicious- now that the liquor store is closed I cant buy rum. For the almond cream (frangipane) : 3 tablespoons very soft butter cup granulated sugar 1 large egg 1 teaspoon vanilla extract teaspoon almond extract cup almond flour 1 tablespoon all-purpose flour For the egg wash: 1 large egg 1 teaspoon water For the croissants: 17.25- ounce package of purchased puff pastry (2 sheets) For finishing: dont be a snob Bill, thats like saying mac and cheese recipes arent recipes because they dont tell you how to make your own macaroni or how to make homemade cheese. Add the eggs, one at a time, whisking vigorously until pale and fluffy. Brush the cut-side of each one with 1 teaspoon of almond syrup. Thats so great Anita! . or almond meal, plus 1 more tablespoons. Remove two frozen puff pastry sheets from the package. Cut out 9 triangles and repeat this process with the remaining dough. Otherwise they are delicious. Or should I make a quick trip to the store since these are almond crossiants thank you, Hi Anna, that should work, but I recommend that you chop them up since whole nuts will be too large and probably wont stay on , I did almond it was super yummy, but for anyone wondering if you wake up at 430 am and take out the crossaints to dry it doesnt count as over night , so if its not full overnight , due to lack of time just a longer cook time , and they crisp up nice just a little more chewy . Pop it in the oven and wait for 10 to 15 minutes. These are fire waaaaaay better than the ones from my favorite high end bakery. My ham and cheese croissant was just flat out bad. I was hoping that your recipe would help me with this. Thanks! Sift the almond flour, add the vanilla extract and rum (optional), and stir to combine. Yay! Tanya, thank you for the nice review. Then roll the triangles toward the narrow end as you slightly pull the pointed end away. Its like saying pepperoni pizza recipe and they saying, first go to a restaurant and buy a pizza. I did switch the vanilla extract for almond extract, and put 2 drops of almond extract in the filling mixture. They turned out so great!! They take day-old croissants and repurpose them. I tried these at my friends house and they were so good that I have to make them myself now! I cannot thank you enough for this PERFECT recipe!! If you make them smaller or larger it will affect the calories. Remove from oven and brush croissants with almond syrup. ? Im so glad you enjoyed it! I used the filling to put into a danish braid recipe that I had used with pecans in the past. Thank you for sharing your good feedback with us! Using your hands, deflate the dough. Sprinkle sliced almonds over each croissant and bake for another 5 minutes at 370 degrees Fahrenheit. Not what one expects out of an Au Bon Pain. If I make them the night before, is it best to refrigerate or leave them out? Add the almond mixture in 2 additions, pulsing to combine and then mixing at low speed for 15 to 30 seconds after each one. Remove from the heat and let steep for 1 hour. The combination will rock your taste buds, especially since its piped in between each croissant like a sandwich, and then again on top and sprinkled with sliced almonds for more flavor and crunch. Or bake, then freeze, then reheat? The mixture must be creamy but not too soft or liquid. The only thing I wish I did was add rum but couldnt find it at any stores near me. Clotilde soaks hers in a sugar syrup to keep them moist, which is delicious, but I skip this, as I actually prefer the croissants toasted and crispy on top and sweetly soft in the middle. Arrange the croissants on the prepared sheet pan. Thakyou for the wonderful recipe . Almond Filling. OMG! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds. Thank you for developing this recipe!! Natasha, Then blend in the 2 1/2 cups almond flour, 1 1/2 cups powdered sugar, and 1 tsp corn starch. Hi Jess, we use C&H powdered sugar but you can also make your own powdered sugar. And I almost never bake, so I was worried I might screw them up. Hubby said he now didnt want to have the ones from French Bakery anymore (and he is picky! I suggest arranging them on a wire rack and letting them sit uncovered at room temperature as long as you can to dry them out a little before using. Hi Donna! Its so amazing and addicting! WebThere are a lot of great-tasting reasons to love breakfast at Au Bon Pain. I rating these a 3 star because although it is a tasty pastry they are only reminiscent of a true ALMOND croissant. Phone: +31 23 230 2866. Not even! A long time ago I discovered this great recipe for them from Clotilde at Chocolate and Zucchini, and almond croissants suddenly became a favorite weekend breakfast indulgence. What do I do with the left lover filling? I did increase the almond extract to 1-1/2 tsp because I like the stronger flavor. My friend made these according to your recipe and they were super delish! Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Email/contact page: [email protected]. I just wanted to say that I tried this recipe after buying these croissants at a bakery overseas and this recipe absolutely brought that same flavor back to my family! Sorry. Can I make the filling and use half on 4 croissants and then the other half the next day on 4 more croissants? For the syrup can you use Amaretto instead? Place the top halves on and spread about 1 Tbsp of almond filling over the top. Bought the croissant today as I have a hard time going to stores , can I freeze them and when they thaw do I have to wait a additional day to set them out so they can go stale ? Hi Lucie, did you use any substitutions? Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Remove from oven and brush croissants with almond syrup. You are welcome Lina, Im glad you like the recipe :). Then I bake it . Hi- I have a question about the step to mix the water and yeast. My niece made these and they were so good, I have the ingredients and going to make them, seeing I go to church early on Sunday I wanted to prepare them ahead of time and just bake them in the morning to take to church ..she assembled everything ahead of time , even days before and put them in the freezer and takes one or two as she wants them and bakes to eat them fresh so anyone wanting to make a full batch can take out only what they want for that dayhave you ever done that? Adjusting quantities is the beauty of making recipes fit everyone! I use the good old Karo corn syrup. Thank you! Bake on the center rack for 15 to 18 minutes or until the cream is golden. Plain croissants will get transformed with the help of sweet almond filling, a little extra butter, and a dusting of powdered sugar and toasted almonds. Used vanilla extract instead of rum & my egg subs (1/4 cup of greek yoghurt + 1 tablespoon arrowroot powder) instead of the eggs but they turned out amazing! Add Almond Extract: Add the butter and almond extract and beat until fully combined. We are so happy you're here. Hi Anu, we prefer it fresh since it comes together quickly and it spreads nicely when freshly made. They were a hit! Is it possible to refrigerate the almond paste to use the following day? The only thing I should say is, dont let the butter get too warm before you put it in the mixer or else it will become kind of liquidy. Ill try the recipe again! I did half the recipe and so was able to skip the last step. Theyre my usual subs for cakes and muffins. Natasha, Let it sit in a warm place for 10-15 minutes or until the yeast dissolves. Place the tops on the croissants. With my easy to follow step-by-step recipes, youll be surprised at how quickly a wholesome and delicious meal can come together. I make heaps of these and wrap them in parchment paper, cling wrap and into a zip lock bag. Hi Dina, thanks for your help! This post may contain affiliate links. I know Safeway has them for a pretty good deal but theyre a bit smaller in size, You can use smaller ones; you just need more of them and fill them with less. Fold it in half like a book. I hope this helps! Also is the almond flour and flour mixture separate when you do the butter part? Followed recipe exactly, except I forgot to buy powdered sugar. Thanks Jodie. Makes me so happy when people love my recipes so much! After the croissants are rolled up (and NOT proofed yet), place them in a single layer on a baking sheet lined with parchment paper. , Hey Natasha, This is buying something from the store and putting stuff on it. Hi Karen, I dont have a recipe for that yet but thats a good idea! Hello Kim, thanks for your input and suggestion. Using the remaining almond filling, spread a dollop on the top of each crescent roll and press in the sliced almonds. BUT I totally forgot all the butter ( was softening in microwave). Spread the almonds in a shallow bowl. The almond filling can definitely be made the night before! You can eat them for breakfast or dessert. Indeed, they are undeniable my culinary kryptonite. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. . obviously i have to use vanilla. Sift in the powdered sugar and mix on the lowest setting until incorporated, then increase the speed to low and mix until fluffy, 2 to 3 minutes. But personally, if Im going to eat a pastry for breakfast, its going to be the chocolatines less glam cousin, the almond croissant. almond croissants but cant find any around town. Here are our older photos. Ill have to give that a try. I havent experimented but I imagine it would taste just as good! What rum would you suggest if using it. Im glad you enjoy the recipe! If croissants show signs of darkening too quickly, reduce the oven to 375F (190C). Then place the flour, sugar, and salt in the bowl of a stand mixer. Thank you so much for taking the time to write your wonderful recipe review, Jessi! Not similar to the patisserie in our area but its damn close and it doesnt cost like $6 per croissant. Hi Sarah, it sounds like they were too wet just a quick dip is all thats needed. Almond croissant, you are my food soulmate! Just trying to clarify for others, use reg sized croissants, not minis. I love your thoughts! When you are working with the dough and the butter begins to get too soft, you should refrigerate it for at least 25 minutes to firm it back up. I googled the difference and it seems they are pretty much the same thing. They tasted amazing. HI Alina, we use it primarily for these croissants. . beverages. Trying now, thank you for the quick response! It also took 1/2 cup of almonds. So if I were to bake these the night before I needed them, should I leave them at room temp? Pipe about 2 tablespoons almond cream on top of each croissant and spread evenly. I usually leave it out on the counter for about an hour for so. Youre welcome Lisa! Then bake them in the morning and enjoy! Line a cookie sheet with parchment paper. If you have any leftover filling, it makes GREAT (but flat) cookies. I bet it tasted amazing! so good! I have just put the dough in the fridge for the 6-8 hour stint . Tag me on Instagram. You whisk the almond and flour separate from the butter, and then add to the butter mixture later. 1/3 cup sliced almonds 2 tablespoons confectioners' sugar Steps to Make It Gather the ingredients. Love this dressed up version of regular croissants. 1/3 cup sliced almonds 2 tablespoons confectioners' sugar Steps to Make It Gather the ingredients. Using a rolling pin compress the butter into a slab 8 inches by 12 inches. Does that mean i used too much sytrup? I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! You can totally make the filling and syrup the night before. For the almond filling: In a medium-sized bowl, beat the softened butter with sugar. I hope you find something you enjoy! Thanks for your wonderful review and comments, Chloe. Add in the eggs one by one, and process on high speed until creamy and fluffy. Love this recipe! Fold over 2/3 of the left corner then bring in the right corner so it covers the other edge but doesn't quite reach the other side. Thank you so much for taking the time to leave your feedback. I have not Dottie, that is so great that worked out for you! My favorite thing to serve guests for breakfast has to be homemade panini sandwiches. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! Also, I was not able to really pull the triangles to get them to wrap over enough. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. It's not engineered for flow and people are bumping into each other with the lines backing up. And all the measurements were so accurate that I had nothing leftover (no extra syrup, no extra filling)! , This looks yummy! Cant WAIT to try these! I have tried making croissants but not successfully. I love seeing everyone taking up baking challenges. what could i have done wrong? I was thrilled to find your recipe and can hardly wait to try it! I couldnt believe they were so perfect. Thank you so much for your reply.. Made them a couple weeks ago as a weekend quarantine project- always have wanted to try making them! Best croissants ever and I love that they only take 30 minutes to make. Ive also used the filling to make stuffed French Toast, topped with sliced almonds and that was pretty darn good too. Then roll the triangles toward the narrow end as you slightly pull the pointed end away. Dont worry if some of the almond cream drips on the paper. However, thats totally optional. What should I do with the leftovers? Place the croissants onto a baking sheet lined with parchment paper and let them rise in room temperature for 1-2 hours or until they double in size. Refrigerate until cold, about 2 hours or place in the freezer until chilled but not frozen about 30 minutes. Just made these after wanting to for months what a delicious and easy recipe! Dont sprinkle them with powdered sugar until ready to serve. Choose eggs, bacon and cheese. vanilla in the cream. Step 5 The croissants are best enjoyed the day they are baked. Allow them to cool, then dust with icing sugar before serving. Thank you for the feedback and review. Thank you for sharing that with us and you are welcome! Heres what one of our readers wrote I bought fresh croissants and put them in the oven at 170 for 13 minutes this made them not as soft then I followed the rest of the recipe and it turned it great! I hope that helps. They disappeared immediately! Have been waiting for this recipe for such a long time! This recipe is amazing by the way, had so many compliments and Im going to make it again for tomorrow for work! These are best served the same day they are made. So I wanted to try these and see if I could have them at home and oh my gosh these were just like the bakery! You are correct! Place each puff pastry sheet in the middle of its own floured rolling surface to thaw. You are very welcome, Caroline! Thank you for sharing this recipe, I cannot wait to try it. i wanted to buy some today and make them. Thanks Natasha! Line a cookie sheet with parchment paper. How to Make the Almonds Filling: If using whole almonds: combine 1/2 cup sugar, 2/3 cup almonds and 1/8 tsp salt in the bowl of a food processor, and pulse until finely ground. You might ALSO ENJOY trying my Nutella croissants. Love a recipe I know by heart!!! Fold over 2/3 of the left corner then bring in the right corner so both edges touch. And no, you dont even have to make your own croissants. Ive served bagels with cream cheese for guests before but I also envision doing like a hot waffle bar with lots of toppings. The only thing I was unsure of was dipping both sides in the syrup. Hi Cathie, you definitely want just a quick dip since croissants absorb liquid easily. Fold it in half like a book. It hardened up like cement. While the first batch is rising, you can work on the second batch. I made this, but used smaller croissants. Hi Natasha, yum! Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt. Thought Id use Amaretto instead of rum in keeping with the almond flavor. Bring to a simmer for a minute and stir until the sugar dissolves then remove from heat and let cool to room temp. Thank you for making the tutorials pictured and step-by-step!!! It may be that the croissants were under-proofed. Thanks for sharing that with us. Im so inspired reading your review. Not a thing. Just made those croissants this morning. Bought some rum essence, do you know or does anyone know whether this would work just as well? So so good. Turn on the machine at a slow speed for 2 minutes, then use a rubber spatula to scrape it down, then mix on high speed for another 7 minutes until all incorporated and pliable. Fish Tacos Recipe with Best Fish Taco Sauce! Without testing those substitutions it is difficult to say if they would work or not, if you are comfortable using them and cant eat eggs, its definitely worth a try! WebAu Bon Pain (French pronunciation: [o b p], meaning "at (or 'to') the Good Bread") is an American fast casual restaurant, bakery, and caf chain headquartered in Richardson, Texas and operates 175 locations in the United States, and Thailand. 8 (one-day-old) medium/large croissants, left at room temp uncovered overnight Panera Bread is then owned by JAB Holding Company who is owned by Agnaten SE. Once the dough takes shape, add softened butter. The mixture must be creamy but not too soft or liquid. I want to take to work, but dont have much time in the morning. I appreciate that level of accuracy. I didnt cover the croissants in an airtight plastic bag or container because that will give the pastries more of a chewy texture instead of dry on the surface. I made these this morning and they turned out fabulous!! I have a silver bowl on my stand mixer. Hello! Thanks for letting me know! That does sound good! Add the butter, and mix again until well blended. Thank you! Yummmmy. I preferred the croissants that were only dipped on the outside. I dont know how other commenters had filling left over, or had their filling run out of the croissants. I was thinking they would also be wonderful with just almond paste for a filling.. just sayin. I also doubled the filling on some and that was great! I put my butter slab in the fridge for 20 minutes. A pear tart with almond filling Mmmmm . blueberry muffin, cinnamon roll, our popular chocolate croissant or one of our other delectable treats. Just a few minutes to bring it to a boil, then I let it simmer just a minute or two. I added almond, and vanilla extract to the filling, and they tasted fantastic. I made them twice in 4 days period. Just dip it once on each side. I never realized that this is how bakeries could reuse their stale croissants clever;) I had the same problem as other people in that the syrup turned into a brick as soon as it cooled. Dust with powdered sugar and serve: Put a few spoonfuls of powdered sugar in a strainer and sift over the tops of the croissants. You will never go back to regular croissants again after you make this almond croissant recipe, trust me. A few things I noticed: I had the perfect amount of almond cream but ended up with a fair amount of leftover syrup. The mixture must be creamy but not too soft or liquid. All you need is time and technique. Line a sheet pan with parchment paper. Oh my, you have to eat them warm from the oven! Hi Dottie, they should be perfectly fine to use once defrosted. I'd love to see how it turns out! Add the eggs, one at a time, whisking vigorously until pale and fluffy. Its too much for 8 croissants. Very easy on the eye so to speak. Thank you for the recipe. I was disappointed. Your idea is very creative, I can picture it! The rum does add great flavor and its not overpowering at all.I use Bacardi gold rum (in the photo toward the top). Transfer to a wire rack and cool to room temperature or just warm. Thats so wonderful to hear! You do end up cooking it in the croissant yes? Im so happy you and your friends loved it . Thats just practice I think. , Hi I love the look of this recipe. When the timer went off, and I opened the oven door for the first time, I was in amazement.
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