Description
Delicious raspberry almond croissants, perfect for a sweet treat!
Ingredients
Scale
- 60 ml water
- 2 heaped tbsp caster, granulated or superfine sugar
- 1 tsp vanilla extract
- 75 g ground almonds
- 4 tbsp softened butter (cut into small pieces)
- 100 g golden caster or superfine sugar
- 1 pinch salt
- 1 large egg
- 1/2 tsp french almond extract
- 3 tbsp raspberry jam/jelly
- 1 tsp cornflour/cornstarch
- 20 fresh raspberries
- 4 large croissants
- 2 tbsp flaked almonds
- 1 tbsp confectioners’ sugar (icing/powdered sugar)
Instructions
- Preheat the oven to 175C/350F (fan).
- First, make the sugar water coating. Boil the water with the sugar and vanilla extract for 3-5 mins, stirring a few times, until the sugar has dissolved. Turn off the heat, pour into a shallow bowl, and let it cool slightly.
- Now make the almond paste/frangipane. Place the ground almonds, butter, sugar, and salt in a bowl and beat with a wooden spoon until fully combined. Add the egg and almond extract and beat again until you get a thick paste. Put to one side.
- Place the raspberry jam and cornflour in a small bowl and mix to combine. Carefully fold through the raspberries until coated (the cornflour helps to absorb some of the moisture from the raspberries as they cook, so it’s a thick sauce rather than runny raspberry juice that would make the croissants soggy).
- Take 4 large croissants and brush them all over with the sugar water, so they’re well coated.
- Place the croissants on a baking tray and make a horizontal cut in the middle of each one using a sharp knife. Spoon half of the almond paste inside the croissants. Spoon the raspberry mixture inside, on top of the almond paste – you should have 5 raspberries for each croissant.
- Spread the remaining frangipane on top of the croissants and sprinkle on the flaked almonds.
- Place in the oven and cook for 12-15 minutes until the almond paste on top of the croissants is golden brown.
- Take out of the oven and sprinkle with confectioners’ sugar before serving.
Notes
- The cornflour helps to thicken the raspberry mixture.
- Make sure to brush the croissants well with the sugar water for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 350
- Sugar: 15g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg