How about some vacation recreations? Let’s start with these oh-so fabulous homemade almond croissants.
So remember that recently I went to Paris, but I on that trip, Mom and I also popped over to London. I didn’t really mention it because we were only there for the weekend, and while being in London is always a noteworthy occurrence, we didn’t do anything too, too special – and when in London, it’s sort of just the way I like it.
Sure, we walked thousands and thousands of steps through perfectly crisp fall air with warm (but not too warm) sunshine beaming at us. We ate at the magnificent markets and drank perhaps the best Chai I’ve ever had just off Brick Lane. We jammed out to ABBA, and I lived out my Peloton fangirl dreams with a live ride with my gal Leanne. Browsed through bookstores and meandered through narrow alleys.
All good things. Great things, actually. In short, heaven.
And it’s from those London walks that is the inspo for these croissants
What? Croissants from London? NOT PARIS.
‘Tis true.
While I did have some absolutely swell croissants in Paris, the one that took the cake was the impulse purchase at The Gentlemen Baristas, just down the street from our hotel.
Also, what a brilliant name for a coffee shop. I like to think that there are still gentlemen out there, even if they are only just making my coffee.
When we arrived Saturday morning, we promptly dropped our bags at the hotel and headed out to adventure. But first, coffee – since we did take the early Eurostar from Paris. We popped into the TGB to grab a couple flat whites, and I just couldn’t help but simultaneously point to the almond croissant sitting in the bakery case.
And it was heaven. Not only because it was the right about of flaky on the outside, but it also had just the right about of almond crème in the center- and said cream was NOT flavored with the grossly artificial taint of almond extract.
Did I tell you that almond extract is one of my lease favorite flavors? Nothing tastes more fake, and it has ruined many a pastry for me. But this almost croissant, this one was perfect.
So I made them at home.
While you can certainly shortcut this and use store bought puff, I used the still tried-and-true rough puff I made what seems like ages ago, and filled them with some frangipane. Baked, painted with simple syrup and garnished with almonds and brown sugar- they were everything I wanted them to be.
Perfect for upcoming holiday brunches and stop bys, and great for sticking in the freezer to charm the impromptu guest.
And for me, enough to satisfy my croissant cravings until I can head across the pond again.
Homemade almond croissants start with an easy rough puff pastry and are filled with sweet frangipane and topped with sugar for the perfect flaky pastry.
By: Chrissy
Ingredients
For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 5 TB unsalted butter, frozen
5-6 TB ice water
For the frangipane:
6 TB unsalted butter, room temperature
1/2 cup sugar
1/4 tsp salt
1 cup almond flour
3 TB all-purpose flour
1 egg, room temperature
1 tsp vanilla extract
For the rest:
1 egg plus 1 TB water, beaten
powdered sugar (to garnish)
slivered almonds (to garnish)
For the syrup:
1/2 cup sugar
1/2 cup water
Directions
Step 1Make the pastry: Add the flour and salt into a chilled large metal bowl. Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter with your fingers. Add the water, distributing it evenly over the mixture. Using your hands, gently mix until the dough holds together without crumbling apart with a gentle squeeze. If necessary, add another tablespoon water, stirring until just incorporated and testing again. Be careful to not over work the pastry or it will be hard.
Step 2Gather mixture together and, with your hands, form into a 5-inch square, wrap tightly in plastic wrap, about 30 minutes. Your dough will be lumpy- not smooth just yet.
Step 3Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle. With the short size near you, fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.
Step 4Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.
Step 5While the dough chills, make the almond filling. In a medium bowl or with a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.
Step 6Stir in the flours, vanilla and egg. Mix until combined and set aside until croissants are ready to assemble.
Step 7When the dough is on its final chill, preheat the oven to 425F. Line a baking sheet with parchment paper.
Step 8Roll the dough thinly into a large, rectangle. Using a pizza cutter or knife to cut triangles in the dough – like a “zig zag” pattern – from top to bottom (think Pillsbury crescent rolls!) Spread a layer of frangipane the length of each triangle, and starting at the bottom of each, roll the dough up into a croissant-like shape. Place it on the baking sheet and repeat with the others.
Step 9Brush the tops of the croissants with the egg wash. Bake for 20 minutes.
Step 10While the croissants are baking, make a simple syrup by heating the sugar and water over medium heat, stirring constantly until the sugar dissolves. Remove it from the heat, and let cool a bit.
Step 11After 20 minutes, brush them liberally with the simple syrup and sprinkle with the slivered almonds. Return the croissants to the oven and bake for 5 to 10 minutes, until the tops start to get golden brown. If they start to burn a bit, gently cover the croissants on the sheet with a piece of foil and bake for another 5-10 minutes more to ensure the insides are done.
Step 12Let cool slightly and dust with powdered sugar to finish.
