Almond Toffee Croissants

Almond Toffee Croissants

Yield: 6 large croissants or 12 mini croissants

If you think you love croissants, just wait until you’ve had an almond toffee croissant. Leftover croissants are filled with a buttery almond filling and then baked until caramelized. Toffee bits add an incredible caramel flavor and crunch. These are rich and toasty with a touch of sweetness for a totally indulgent breakfast treat.

6 large croissants (or 12 mini,) leftover from the day before

½ cup simple syrup-optional

6 Tablespoons unsalted butter, very soft

3 Tablespoons white sugar

3 Tablespoons brown sugar, lightly packed

Pinch fine salt

1 large egg, at room temperature 

1 ½ teaspoons vanilla extract

½ cup plus 2 Tablespoons fine almond flour

3 Tablespoons all purpose flour

Topping

½ cup sliced almonds, untoasted

¼ cup toffee bits- optional

Powdered sugar for dusting

Preheat your oven to 350*F and line a sheet pan with parchment paper. 

Slice the croissants in half as if you were making a sandwich and then place the croissants on the prepared baking sheet. Use a pastry brush to brush the inside of each croissant with simple syrup, if desired (this adds moisture to the croissants if they are stale and is a traditional but optional step.)

Make the almond cream by placing the soft butter and both sugars in a medium mixing bowl. Use a rubber spatula to stir the mixture until well combined and smooth. Add the salt, egg and vanilla to the butter and stir until well combined, the mixture may look separated and that is ok. Stir in the almond flour and all purpose flour mixing well until combined.

Spread about 2 tablespoons (1 tablespoon for minis) of almond cream filling onto the bottom half of each croissant and then place on the croissant top. Once all of the croissants are filled, divide the remaining cream evenly between the tops of the croissants and spread it smooth. Top the croissants with a sprinkle of toffee, if desired, and then a handful of sliced almonds and press the toppings into place.

Bake the croissants in your preheated oven for 15-20 minutes until the almond cream topping is golden brown. Place the baking sheet on a wire rack and allow to cool completely. Dust with powdered sugar before serving, if desired.