Vegan Almond Croissants
Quick and easy vegan almond croissants filled with almond cream to transform stale croissants (store-bought or homemade!) into French bakery-style pastries in the comfort of your home!
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Servings: 8
Calories: 591kcal
Ingredients
- 6-8 medium/large plain vegan croissants, stale (>1 day old)
Simple Syrup
- ¼ cup granulated sugar
- ¼ cup water
- 2 tbsp amaretto, kirsch or rum (optional)
Vegan Frangipane
- 1 ½ cup finely ground blanched almonds (or 1 rounded cup whole blanched almonds)
- ½ cup unsweetened plant-based milk
- ½ cup granulated sugar
- 4 tbsp vegan butter, block style, not from a tub, softened
- 3 tbsp vegan custard powder (or cornstarch)
- ¼ tsp almond extract
- ⅛ tsp salt
Toppings
- ¼ cup sliced almonds
- confectioners' sugar
Instructions
Simple Syrup
- Add the sugar and water to a small saucepan over medium heat, stirring until the sugar is dissolved. Bring to a boil, then immediately remove from heat. Stir in the liquor or extract if using. Set aside while you prepare the frangipane.
Vegan Frangipane
- Place all of the frangipane ingredients into a food processor, and blend on high until smooth, scraping down the sides occasionally. The frangipane should be creamy - stop once you've achieved. Over processing can cause the mixture to become greasy.
- If using whole blanched almonds, combine the almonds, sugar, custard powder (or cornstarch), and salt in a food processor (or a high speed blender like a Vitamix or Blendtec) Pulse until the almonds are finely ground. Add in the plant-based milk, vegan butter and almond extract (if using), processing on high until well blended. The frangipane should be creamy - stop once you've achieved. Over processing can cause the mixture to become greasy.
Assembling the Vegan Almond Croissants
- Preheat the oven to 350°F/177°C/gas mark 4. Line a baking sheet with parchment paper.
- Slice the croissants in half (lengthwise, like you would to make a sandwich.)
- Brush the syrup all over each croissant half, placing them on the baking sheet as you work.
- Spoon about 2 tablespoons of frangipane filling onto each croissant base, spreading it evenly. (This will vary depending on the size of your croissants.) You should have a few tablespoons of filling left to spread on the top.) Place the croissant tops back on.
- Spread the remaining frangipane onto the tops of each croissant - each one should have about ½ tablespoon.
- Sprinkle the sliced almonds over the top of the frangipane (it will help the almonds stick to the croissants).
- Bake on the center rack in the preheated oven for about 18-20 minutes, or until the almond cream on top is golden brown and the filling is very hot (if you have a kitchen thermometer, it should read 165°F/74°C in the center.)
- Remove the croissants from the oven. Let them rest for 5 minutes and then transfer them to a wire rack.
- Dust with powdered sugar just before serving. These double-baked vegan almond croissants are best enjoyed the same day they are made, and are delightful served warm or at room temperature.
Nutrition Info:
Calories: 591kcal | Carbohydrates: 63g | Protein: 12g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 413mg | Potassium: 139mg | Fiber: 4g | Sugar: 27g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg
Notes:
Make-Ahead Suggestions & Storage Instructions
The syrup and almond cream filling can be made ahead of time.
Simple syrup can be made up to a month ahead of time, kept in an airtight container in the refrigerator.
The almond custard filling can be made about 5 days ahead of time and kept in an airtight container in the refrigerator. It will firm up once chilled, so bring it to room temperature before you begin assembling the pastries so it’s easy to spread.
Leftover frangipane can be used to stuff French toast, fill mini pastry tarts, tucked into the center of muffins before baking, etc!
Room Temperature Storage: Store the almond filled croissants at room temperature for up to 3 hours - wrap them individually in foil or store in an airtight container. After 3 hours, they should be refrigerated for food safety considering their high moisture custard filling.
Refrigerator Storage: Store individually wrapped in foil or plastic wrap, or in an airtight container for up to 5 days in the refrigerator.
Freezer Storage: store individually wrapped in foil or plastic wrap, or in an airtight container for up to 6 months in the freezer. You may wish to freeze them in a single layer on a baking tray for 2 hours, and then transfer them to an airtight container to help retain their shape.
How to Reheat Croissants:
Reheating From Refrigerator: heat the croissants directly on the oven rack at 350°F/177°C/gas mark 4 for ~5 minutes.
Reheating From Freezer: thaw the frozen croissants in the refrigerator overnight or on the counter at room temperature for an hour or so. To crisp up the exteriors, heat the croissants directly on the oven rack at 350°F/177°C/gas mark 4 for ~5 minutes. If they are reheated frozen, the filling may not thaw before the outside pastry begins to burn.
Do not reheat croissants in the microwave. They will lose their crispiness, and will become chewy.
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