Flaky Croissants with Almond Frangipane
Flaky Croissants with Almond Frangipane
Ingredients
For the Croissant Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup whole milk, lukewarm (105-115°F)
- 1/4 cup water, lukewarm (105-115°F)
- 2 tablespoons unsalted butter, melted
For the Butter Block (Beurrage)
- 8 ounces unsalted butter, cold
For the Almond Frangipane
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 egg, large
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon dark rum, optional
For Assembly and Glaze
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1/4 cup sliced almonds
- 1/4 cup powdered sugar
- 1 teaspoon water, for glaze
Instructions
- 1
Prepare the Croissant Dough: In a large bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, combine lukewarm whole milk, lukewarm water, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min
- 2
First Proof and Chill: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. Punch down the dough, reshape into a rectangle, wrap tightly in plastic, and refrigerate for at least 4 hours, or preferably overnight. This chilling is crucial for lamination.
⏱️ 5 min
- 3
Prepare the Butter Block (Beurrage): Place the cold unsalted butter (8 ounces) between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep chilled until ready to use.
⏱️ 10 min
- 4
First Turn (Lamination): On a lightly floured surface, roll the chilled dough into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, carefully sealing all edges to enclose the butter completely. Gently roll the dough into a 24x8 inch rectangle. Perform a 'book fold' by folding one end of the dough to the center, then the other end to meet it, and finally folding the dough in half again. Wrap tightly in plastic and refrigerate for 30 minutes.
⏱️ 15 min
- 5
Second Turn: Repeat step 4. Roll the dough into a 24x8 inch rectangle, perform another book fold, wrap, and refrigerate for 30 minutes.
⏱️ 10 min
- 6
Third Turn: Repeat step 4. Roll the dough into a 24x8 inch rectangle, perform a final book fold, wrap, and refrigerate for at least 1 hour, or up to overnight. This completes the lamination process.
⏱️ 10 min
- 7
Prepare the Almond Frangipane: In a medium bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg until well combined. Stir in almond flour, all-purpose flour, vanilla extract, almond extract, and dark rum (if using) until smooth. Transfer to a piping bag fitted with a wide round tip, or cover and set aside.
⏱️ 15 min
- 8
Shape the Croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 1/8 inch thick (about 20x10 inches). Trim the edges to create clean lines. Cut the dough into 4 equal triangles. Pipe a generous line of almond frangipane along the wide base of each triangle. Gently roll each triangle from the wide base to the point, forming a croissant shape. Curve the ends slightly to create the classic crescent.
⏱️ 25 min
- 9
Second Proof: Place the shaped croissants on a baking sheet lined with parchment paper, leaving ample space between them. Cover loosely with plastic wrap or a damp towel and let proof in a warm, draft-free place for 1 1/2 to 2 hours, or until visibly puffy and jiggly. They should almost double in size.
⏱️ 5 min
- 10
Preheat Oven and Egg Wash: Preheat oven to 400°F. In a small bowl, whisk together the large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the proofed croissants with the egg wash. Sprinkle with sliced almonds.
⏱️ 5 min•🌡️ 400
- 11
Bake Croissants: Bake for 10 minutes at 400°F, then reduce oven temperature to 375°F and bake for another 8-12 minutes, or until deep golden brown and flaky. If they brown too quickly, you can loosely tent them with foil.
⏱️ 20 min•🌡️ 400
- 12
Cool and Glaze: Transfer baked croissants to a wire rack to cool slightly. While still warm, prepare a simple glaze by whisking powdered sugar with 1 teaspoon of water until smooth. Drizzle over the cooled croissants. Serve warm for the best experience.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Flaky Croissants with Almond Frangipane
Ingredients
For the Croissant Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup whole milk, lukewarm (105-115°F)
- 1/4 cup water, lukewarm (105-115°F)
- 2 tablespoons unsalted butter, melted
For the Butter Block (Beurrage)
- 8 ounces unsalted butter, cold
For the Almond Frangipane
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 1 egg, large
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon dark rum, optional
For Assembly and Glaze
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
- 1/4 cup sliced almonds
- 1/4 cup powdered sugar
- 1 teaspoon water, for glaze
Instructions
- 1
Prepare the Croissant Dough: In a large bowl, whisk together all-purpose flour, granulated sugar, active dry yeast, and salt. In a separate bowl, combine lukewarm whole milk, lukewarm water, and melted unsalted butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
⏱️ 15 min - 2
First Proof and Chill: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size. Punch down the dough, reshape into a rectangle, wrap tightly in plastic, and refrigerate for at least 4 hours, or preferably overnight. This chilling is crucial for lamination.
⏱️ 5 min - 3
Prepare the Butter Block (Beurrage): Place the cold unsalted butter (8 ounces) between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x8 inch square. Keep chilled until ready to use.
⏱️ 10 min - 4
First Turn (Lamination): On a lightly floured surface, roll the chilled dough into a 16x8 inch rectangle. Place the butter block in the center of one half of the dough. Fold the other half of the dough over the butter, carefully sealing all edges to enclose the butter completely. Gently roll the dough into a 24x8 inch rectangle. Perform a 'book fold' by folding one end of the dough to the center, then the other end to meet it, and finally folding the dough in half again. Wrap tightly in plastic and refrigerate for 30 minutes.
⏱️ 15 min - 5
Second Turn: Repeat step 4. Roll the dough into a 24x8 inch rectangle, perform another book fold, wrap, and refrigerate for 30 minutes.
⏱️ 10 min - 6
Third Turn: Repeat step 4. Roll the dough into a 24x8 inch rectangle, perform a final book fold, wrap, and refrigerate for at least 1 hour, or up to overnight. This completes the lamination process.
⏱️ 10 min - 7
Prepare the Almond Frangipane: In a medium bowl, cream together softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg until well combined. Stir in almond flour, all-purpose flour, vanilla extract, almond extract, and dark rum (if using) until smooth. Transfer to a piping bag fitted with a wide round tip, or cover and set aside.
⏱️ 15 min - 8
Shape the Croissants: On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 1/8 inch thick (about 20x10 inches). Trim the edges to create clean lines. Cut the dough into 4 equal triangles. Pipe a generous line of almond frangipane along the wide base of each triangle. Gently roll each triangle from the wide base to the point, forming a croissant shape. Curve the ends slightly to create the classic crescent.
⏱️ 25 min - 9
Second Proof: Place the shaped croissants on a baking sheet lined with parchment paper, leaving ample space between them. Cover loosely with plastic wrap or a damp towel and let proof in a warm, draft-free place for 1 1/2 to 2 hours, or until visibly puffy and jiggly. They should almost double in size.
⏱️ 5 min - 10
Preheat Oven and Egg Wash: Preheat oven to 400°F. In a small bowl, whisk together the large egg and 1 tablespoon of water for the egg wash. Gently brush the tops of the proofed croissants with the egg wash. Sprinkle with sliced almonds.
⏱️ 5 min•🌡️ 400 - 11
Bake Croissants: Bake for 10 minutes at 400°F, then reduce oven temperature to 375°F and bake for another 8-12 minutes, or until deep golden brown and flaky. If they brown too quickly, you can loosely tent them with foil.
⏱️ 20 min•🌡️ 400 - 12
Cool and Glaze: Transfer baked croissants to a wire rack to cool slightly. While still warm, prepare a simple glaze by whisking powdered sugar with 1 teaspoon of water until smooth. Drizzle over the cooled croissants. Serve warm for the best experience.
⏱️ 5 min