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Raspberry and Almond Croissants

Course Breakfast, brunch
Keyword almond, Baking, breakfast, croissants, Raspberries
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6

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!