Raspberries are the jewels of summer, and what better way to celebrate their seasonal peak than by whipping up some delectable raspberry and almond stuffed croissants? These delicious pastries are not only a treat for the taste buds but also a fun and easy baking project for anyone looking to impress their friends and family. So, grab your apron and let’s dive into the world of buttery, flaky croissants filled with the vibrant flavors of raspberries and almonds.
You may be thinking that a recipe for croissants may sound difficult but thanks to a store bought croissants shortcut you can have a delicious breakfast treat with honestly minimal effort!!
The best part about this raspberry and almond croissant recipe is that you don’t actually have to make croissants. You just have to get your hands on some stale croissants, make a simple syrup, buy some fresh raspberries and throw together a buttery almond filling. Put those four components together and you have a bakery style raspberry and almond croissant from the comfort of your own home! I’m just letting you know that these are dangerously delicious and you may be tempted to make these again and again.. not that I’m discouraging you to do this!!
So what ingredients do I need?
- Day old store bought or bakery croissants – I used Gail’s plain croissants in this recipe which are my favourite!! However any plain croissants which you can find will be perfect for this recipe.
- Caster Sugar
- Ground Almonds
- Butter – Try to use butter not margarine in this recipe, the butter will give a much better flavour to the croissants.
- Almond Extract – This is to really enhance the almond flavour! Really recommend adding this to the almond mix to really make these taste amazing!
- Eggs
- Flaked Almonds
- Raspberries
- Icing Sugar
How do I make the Croissants?
- First off you don’t need to make the croissants! You just need to pop down to your local bakery or supermarket and pick up some croissants. It’s best to leave them one day to be a little stale so that they can absorb more flavour and bake better when all the extra ingredients are added but fresh croissants will work just fine!
- You will then need to make a simple sugar syrup, which is simply boiling sugar and water together until the sugar has dissolved. You will then dip the croissants into the syrup so that you get a lovely sugary crust to the pastries.
- Then you will need to make the almond filling. You mix the butter, sugar, egg, almond extract and almond flour together until you form a paste.
- After all these components are made, you can cut the croissants in half, dip them in the syrup, fill them with the almond filling plus some fresh seasonal raspberries and top the top of the croissants with more almond paste and flaked almonds!
- The final stage to the recipe is to bake! so simple and I promise you will have fresh almond and raspberry croissants from start to finish within 45 mins to an hour! How great is that?
Raspberry and Almond Croissants
Ingredients
For the Syrup
- 150 grams Caster Sugar
- 150 ml Water
For the Almond Filling
- 200 grams Ground Almonds
- 200 grams Caster Sugar
- 1 tsp Almond Extract
- 2 Eggs medium
- 200 grams Butter softened
For the Assembly
- 6 Croissants
- 100 grams Raspberries
- 50 grams Flaked Almonds
Instructions
Make the Syrup
- Place in a small pan the sugar and water and bring to the boil. Leave to cool and set aside until needed.
Make the Almond Filling
- In a bowl, place all the ingredients for the filling (ground almonds, sugar, egg, butter and almond extract) in a bowl and beat until fully combined and smooth. To do this easily make sure the butter is really soft.
For the Assembly
- Preheat the oven to 170 degrees celsius and line a baking tray with baking paper.
- Using a serrated knife, slice the croissants in half. Then dip into the cooled sugar syrup so they are completely coated. Let any excess syrup drip off and place onto the prepared tray.
- Fill a piping bag with 3/4 of the almond filling (or you can use a spoon) , open up the croissants and pipe the almond filling into the middle of the pastries, topping with 4 raspberries and then closing the croissants up.
- Use the remaining filling, pipe a small amount of the almond filling on top of the croissants.
- Sprinkle the croissants with flaked almonds and two raspberries.
- Place in the oven and bake for 15-18 minutes until the filling is starting to brown.
- Remove from the oven and leave to cool slightly before eating!
