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.

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.

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!).

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.

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!

Not easy to find a sheet as large as shown. I suppose you could use two smaller sheets.

This was fabulous. I was surprised how it got devoured by a morning breakfast group. When cooking I got concerned as puff pastry stayed flat on one end and I thought it was not going to work. But I managed to cut through it, despite its thinness in a few places. Even though it tore in places, it all came together on the second bake and was amazing.

How do I get the quantities for the chocolate hazelnut variation that Sohla shows in the video?

Mine pf puffed up too high so the almond paste ran off to the sides but still delicious

For anyone that struggled halving the puffed pastry, cutting it width wise into thirds really made filleting the pastry much easier once cooked.

I made this as directed and it was wonderful! I did not have almond flour but did have almonds, so I blanched one cup of almonds for a minute, removed the skins and then pulverized them in a food processor until the pieces were similar to sand. Other than that I followed the directions.

Visually, turned out just like the pictures and was not difficult to assemble. It could be the puff pastry I used, but it was dry and unappetizing. The filling flavor was similar to a bakery almond croissant, but the consistency was too loose. Of the 3 people that tried, all agreed it wasn't worth making again.

I made this for Christmas day. It is wonderful! I did not change anything! It looked beautiful and tasted wonderful.

Meh. Texture and flavor are a little off. Too crunchy and sweet ...