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Raspberry and Almond Croissants Recipe

Raspberry and Almond Croissants Recipe
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5.1 from 26 reviews

Delight in these Raspberry and Almond Croissants, a perfect blend of flaky pastry filled with luscious almond cream and a tangy homemade raspberry sauce. Ideal as a fancy breakfast treat or an indulgent dessert, these croissants are baked to golden perfection, topped with almond flakes, and dusted with freeze-dried raspberry powder for an extra burst of flavor.

Ingredients

Croissants

  • 6 croissants (preferably stale for better absorption)

Raspberry Sauce

  • 250g raspberries
  • 2 tablespoons water
  • 2 tablespoons granulated sugar (adjust according to raspberry sweetness)
  • 2 tablespoons corn flour mixed with 2 tablespoons water

Simple Syrup

  • 80g granulated sugar
  • 80ml water

Almond Filling

  • 150g unsalted butter, softened
  • 150g icing sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 300g ground almonds
  • 2 teaspoons corn flour
  • 1/4 teaspoon salt
  • 20ml milk (add more if mixture is too thick)

Extras

  • Some almond flakes (optional)
  • Freeze dried raspberry powder for dusting (optional)

Instructions

  1. Make the raspberry sauce: In a pot over medium heat, combine raspberries, water, and sugar. Mash the raspberries with a spoon while heating until mostly smooth. Add the cornflour-water mixture, stirring continuously until the sauce thickens. Remove from heat and strain through a sieve to remove seeds. Chill in the refrigerator until completely cool.
  2. Prepare simple syrup: Combine sugar and water in a pot over medium heat. Bring to a boil, then reduce heat to a simmer for 2 minutes. Remove from heat and let cool to room temperature.
  3. Make the almond filling: In a large bowl, beat softened butter, icing sugar, and vanilla extract for 5 minutes until creamy. Add the egg and incorporate it thoroughly. Fold in ground almonds, corn flour, salt, and milk. Mix until smooth and spreadable; add a little more milk if too thick.
  4. Assemble the croissants: Preheat the oven to 180°C (350°F). Slice croissants horizontally. Brush the cut sides with simple syrup. Spread or pipe almond filling onto the bottom halves, then add a line of raspberry sauce on top. Place the top halves over the filling. Spread a little almond filling on top and press almond flakes onto it if using.
  5. Bake: Place croissants on a baking tray lined with baking paper. Bake for about 20 minutes until golden and crispy on top.
  6. Finishing touches: Once cooled slightly, dust croissants with freeze-dried raspberry powder or icing sugar if desired. Serve and enjoy!

Notes

  • Using stale croissants helps absorb the filling better without getting soggy.
  • Adjust raspberry sauce sweetness based on the natural tartness of your raspberries.
  • If the almond filling is too thick, add milk gradually to reach a pipeable consistency.
  • For extra crunch and flavor, almond flakes add a lovely texture on top, though they are optional.
  • Storage: These are best enjoyed fresh but can be stored in an airtight container for 1-2 days.

Nutrition

Find it online: https://flavorspath.com/raspberry-and-almond-croissants-recipe/