Giant Almond Croissant Recipe (2024)

Just made this and it's beautiful! Yes, bake twice. Do not skip the longer drying step: that will generate the support necessary to hold the frangipane on the top. I would suggest slicing the sides of the dough off with a very sharp knife so the whole thing puffs up evenly. Mine was more pillow shaped bc I didn't do this.

If you make the frangipane in advance and store it in the fridge as directed, make sure you bring it to room temperature before spreading it on the puff pastry. The cooked puff pastry is quite delicate and it tore easily while spreading the filling. This was not much to look at, but at least it was tasty.

A traditional almond croissant is fully baked, split, filled with frangipane/almond cream, then baked again.Frangipane goes in the middle AND on top. It shouldn’t burn. The frangipane has to bake through and will prevent the pastry from burning at the same time.

I doubled the frangipane and I have no regrets

So, so impressive looking and delicious. I inadvertently browned the butter, but used it anyway. Yummy goodness. Other than browning the butter, I followed the recipe and served my family flaky almond love. One caveat: the recipe says serves 12. It serves 4. Or maybe only 1, if you don’t want to share.

Spread two-thirds of the frangipane on the inside of the bottom half. Then cover with the top half and spred the remaining third on top of the puff pastry.

This recipe needs a visual or better guidance on how long to prebake the puff pastry. I did as instructed, all-butter pastry, 10 minutes at 425, then 22 at 350. At that point it was puffy with an even dark golden color. When I later went to split and fill it, it had the consistency of a cracker. It was so dry and crisp; it shattered as I cut it. The final product was edible but not croissant-like; edges tasted singed. Also, 1 tsp kosher salt was too much; I’d use 1/2 if making again.

I loved this recipe! I followed it exactly and it worked perfectly. I used the recommendation to cut the ends of the puff pastry prior to cooking (thanks for the tip!).

Try hazelnut spread, jam, marmalade, lemon curd…this is versatile recipe.

You want almond flour that is blanched, not bleached. This means it’s made from blanched almonds, with the skins removed so it’s a uniform light color. If it’s made from unblanched almonds, it’s usually labeled almond meal and is speckled brown in color. Blanched almonds, finely ground in the food processor, are a fine substitute.

The second time we made this, we added some chopped dark chocolate on top of the filling spread inside and on top of the outside and it was even more amazing!!

Absolutely delicious, but you MUST double the filling! Trust me, you'll want it. I found it easier to spread by using an offset spatula.

No, that is incorrect. The filling goes on the inside, (not on the browned bottom), and the top is placed over the filling, browned side up, and then spread with the remaining third of the frangipane.

The pastry is baked first, filled and baked again? Seems like puff pastry would burn on the second bake. I know from using puff pastry sheets they bake and burn easily. Why not use two sheets and bake with the filling?

This recipe already calls for unbaked, frozen puff pastry. You bake it twice, once as a full sheet, next after splitting it in half horizontally and spreading the filling inside and on top.

Doubled the frangipane filling as others suggested and cut into 16 pieces for a brunch. Otherwise, didn’t change anything. The filling and pastry together were divine. It got rave reviews!

I made this for Mother's Day and made the filling the day before as suggested but it didn't work out. The filling was too thick and hard to spread. I would recommend more liquid (a second egg?) and letting it get to room temp before trying to spread it.

I have made these a lot in the past year. Recently, I decided to cut the sheet into before baking, trimming each side of 8 pieces. The result gives a totally different taste, level of crispness and height to the tart. I understand the reason for the giant tart idea, but now I prefer cutting up the sheet. I made a hazelnut Nutella tart ( go easy on the Nutella) and the almond which I love. But can’t wait to try other variations!

It’s just that easy! Hahaha you’re so cute, you’re my new favorite. I CAN’T WAIT to do this for Mother’s Day! Thanks so much.

This was wonderful. Made double the frangipane, which was a bit much for the sheet of Pepperidge Farm puff I used, but it was still terrific. Stayed very good for a few days.

Delicious but too salty! Even without the salt sprinkled on top. Next time, I would cut the salt in half. But it’s such a great premise and I’m looking forward to doing more with puff pastry!

Made as written. Liked it— would have loved if the filling were doubled. Will do that next time.

I creamed 8 oz of cream cheese with 4 oz unmelted butter and kept the rest of the filling ingredients the same. The result isn’t a “frangipane,” but it’s a tasty cheesecake-esque riff.

I baked it for 30 minutes after turning oven down to 350 degrees. Used all butter puff pastry.

After eyeing, rereading this recipe, the comments and watching the video for months (obsessive much, yes), I finally made it yesterday. Previous tips, especially trimming edges (Gardner, thank you!) were key in my case. My Dufours pastry had sat in the freezer for a year+ and I couldn’t find a best by date on the packaging. When I opened it, the edges were a bit dry, so trimming was particularly relevant. Even though my pastry’s age was suboptimal, loved the results and will make this again.

The first time I made this the puff pastry was too high and crackly and it was too salty. The second time I halved the salt, doubled the frangipane, and spread it evenly over the two halves of puff pastry and sprinkled with almonds, then baked them as separate pieces. They are more almond squares than croissants, but far easier to cut, eat, and store. I will make them like this from now on. They are so delicious.

It was the height of the holidays and the store was out of puff pastry sheets, but they did have individual shells in packs of six. I pre-baked as directed in the recipe, then carefully removed the center "plug" added the filling, closed it up, any extra filling on top and "Bob's your Uncle" It worked great!

I cheated. I needed to feed hungry bellies quickly and still wanted to do this recipe. So I want to the market around the corner who makes good-enough plain croissants. Bought a few then went home to start at Step 2. In about 45 min (including trip to the store) I had delicious half-homemade almond croissants. Everyone loved it. If you’ve got a need for speed, this hack can work nicely.

My friend and I made two versions of this recipe and hosted a breakfast for some other friends - we ALL loved this giant croissant. We made the almond croissant according to the recipe and it was fabulous. I decided to try a different filling. I baked the croissant and filled it with a hommade vanilla custard and strawberry jam. I didn't do the second baking, obiously. We can't wait to try the chocolate version. One piece of advice though is to use the all-butter puff pastry.

Made this for a NYE party and it was a hit. Who doesn't want a fancy breakfast snack at midnight with your champers? I couldn't find the fancy butter-only pastry so I used a big brand one. I made one recipe of filling and stretched it to fit both of the shells in the package. The frangipane is so flavorful that it did not matter. Still tasted delicious. Will definitely be taking this to parties in the future. It's a fast way to make new friends. And, it took only about 15 minutes of effort. Win!