Croissant aux Amandes
Two crème d'amande versions — day-old croissants, sliced almonds
Crème d'amande — Boulangerie Pas à Pas (with cornstarch)
- 100 g eggs
- 100 g butter, softened
- 100 g caster sugar
- 100 g almond powder
- 10 g cornstarch (maïzena)
Crème d'amande — Jeffrey Cagnes (with rum)
- 125 g butter, softened
- 125 g caster sugar
- 125 g almond powder
- 100 g eggs
- 50 g dark rum
- 15 g plain flour
Assembly
- 6 day-old croissants
- sliced almonds
- icing sugar, for finishing
The almond croissant is the canonical use of day-old viennoiseries — the soaking syrup re-hydrates the stale interior, and the crème d'amande bakes into a rich, moist filling. The cornstarch version holds its shape better after baking; the rum and flour version has a looser, more fragrant result. Both are correct.
Method
Crème d'amande
- Beat softened butter with sugar until smooth — not airy. Add almond powder. Incorporate eggs gradually until just combined. For the BPàP version: stir in cornstarch. For the Cagnes version: stir in rum, then flour.
- Transfer to a piping bag. Rest in the fridge until firm enough to pipe cleanly.
Do not whip air into the cream. It should be dense and smooth — airy cream puffs up unevenly during baking.
Assembly
- Slice each croissant in half horizontally. Pipe a generous layer of crème d'amande onto the base — it should be thick, 8–10mm.
- Replace the lid. Pipe a thin layer of crème d'amande on top of the croissant. Press sliced almonds generously into the top cream.
- Bake at 160°C for 18–20 minutes until the top is golden and the cream is set. Dust with icing sugar while still warm.
Slightly stale croissants absorb the cream better. Croissants that are too fresh stay greasy; ones that are too old are dry even after baking. Day-old is ideal.
Background
The soaking step that some recipes use (a light sugar syrup brushed onto the cut interior before filling) is optional but sensible for very dry croissants — it ensures the interior is moist by the time the exterior is golden. Without it, a stale-by-two-days croissant can dry out further in the oven.
The cornstarch in the BPàP version serves the same purpose as flour in a standard crème d'amande: it raises the starch content to prevent the cream from running as it heats. Without either, very liquid cream seeps out of the croissant during baking and makes a mess. The rum in the Cagnes version adds fragrance that reads clearly through the richness of the filling and the butteriness of the pastry.
Sliced almonds on top are not decoration — they create a textural contrast with the smooth cream and the flaky pastry. Use them generously.
Mistakes I've Made
- Filling too thin. The croissant tastes like a slightly sweet pastry — the filling is the point. Pipe more than feels natural.
- Almonds fall off after baking. They weren't pressed firmly enough into the top cream before baking. Press them in.
- Cream ran out during baking. Either the cream was too warm when piped (chill it first) or there was no starch/flour to bind it.
- Over-baking. The sliced almonds burn before the cream is properly set. 160°C is lower than expected — it's the right temperature for even baking without burning the top.
Sources
- Croissants aux Amandes —
- Croissants aux Amandes —