Bakehouse · French
Twice-Baked Almond Croissants
Day-old croissants get a second life here, soaked in rum syrup, filled with almond frangipane and baked until crisp and caramelized at the edges. A heavy snowfall of powdered sugar hides the sweet, custardy layers inside.
Test kitchen note: Stale croissants work best because they absorb the syrup without collapsing; fresh ones turn soggy, so leave them out overnight first.
Method 6 steps
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Heat the oven to 350F. Simmer the water and 1/3 cup sugar until dissolved, then stir in the rum and let the syrup cool.
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Beat the butter and 1/2 cup sugar until fluffy, then mix in the almond flour and egg to make a spreadable frangipane.
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Split the croissants horizontally and brush the cut sides generously with the syrup.
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Spread a thin layer of frangipane inside each croissant and close it, then spread more frangipane over the tops.
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Press sliced almonds onto the tops and set the croissants on a lined baking sheet.
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Bake 18 to 20 minutes until the almonds are toasted and the filling is set. Cool 10 minutes and dust thickly with powdered sugar.
That is the whole pie. Enjoy every slice.
Pairs well with
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