I ate these decadent Almond Croissants while in Paris at the Les Deux Magots. They are also called croissants aux creme d’amandes or simply croissants fourrés.
We arrived at the Parisian district with a special charm, an atmosphere of character and a renowned Café name Les Deux Magots! With a patio facing the church, and its waiters in black and white clothes set the tone of Saint-Germain. We came here to enjoy the incessant Parisian ballet, the silhouettes and the lights of the city, the taste of old-fashioned chocolate coming out of steaming small pots with a delicious local pastry. Life could not be more perfect sitting facing the street and eating our Croissants aux Amandes.
Plain croissants are stuffed with a rich almond cream known as “crème d’amandes“. The croissant is then flattened, covered with syrup, more almond cream and slivers. Finally baked for several minutes.
To simplify, you can order Pastry creme and Almond paste on Amazon below the recipe
Slice your plain (preferable a day old) croissants horizontally with a sharp knife. Be careful not to cut the croissants completely in half, the top should to still be attached to the bottom.
Filling: Finely grind the almonds in a mixer with the sugar and salt until the mixture is powdery. Combine with the butter, then add the eggs one at a time. Mix until smooth and creamy. Add the vanilla and almond flavorings. Almond paste can also be ordered on Amazon below.
Syrup: Combine the sugar with the water and cook over low heat in a saucepan until dissolved, increase the heat to boiling, then back to simmer for several minutes. Remove from heat then cool.
Glaze the croissants with the sugar mixture, 2 tbsp sugar, 1/2 cup water
Spread some almond cream with a spoon or knife inside the sliced croissant. You could use one-part pastry cream (Amazon) to two parts almond cream (or just plain almond cream)
Traditional: Flatten the croissants (optional)
Spread a little almond cream on top and sprinkle with chopped or slivered almonds for decoration. Some like it spread with syrup and slivered almonds only.
Place on a baking sheet covered with parchment paper and bake for 10 to 15 minutes until filling is set and the edges are browned.
Remove from the oven, let cool, then cover with powdered sugar.