Twice-Baked Almond Croissants with Rum Frangipane Tips, FAQ & printable recipe

Tips for success

For the best results, use croissants that are at least one day old. Fresher croissants are too soft and will collapse under the weight of the frangipane and the moisture of the syrup. If you only have fresh croissants, slice them and leave them out on a wire rack for a few hours to dry out before you start the preparation.

The orange-blossom syrup can be adjusted to your preference. If you prefer a less floral note, a standard vanilla or almond simple syrup is an excellent alternative.

Always keep a close eye on the oven during the final minutes of baking, as the flaked almonds can go from perfectly toasted to burnt very quickly. If they brown too fast, cover the tray loosely with a piece of aluminum foil.

Variations

• Chocolate Almond: Add 50g of dark chocolate chips into the frangipane mixture before piping. The combination of dark chocolate and almond is a classic pairing that adds a decadent twist to the traditional recipe.
• Spiced Pear: Place thin slices of fresh or poached pear inside the croissant alongside the frangipane. The fruit adds a bright, juicy contrast to the dense, nutty almond filling.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat before serving to restore the texture.

Freezer

Freeze in an airtight, freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes until warmed through and the crust is crisp again.

Store any leftover croissants in an airtight container at room temperature for up to two days. If you live in a humid environment, it is better to place them in the refrigerator to maintain their structural integrity, though the crust will lose some of its crispness.

For longer storage, wrap them individually in plastic wrap and then place them in a freezer-safe bag to prevent freezer burn.

You can prepare the frangipane up to 24 hours in advance and store it in an airtight container in the refrigerator. When you are ready to bake, let the frangipane sit at room temperature for about 20 minutes to soften before piping.

The croissants themselves are best assembled and baked fresh, but you can slice and prepare the syrup ahead of time to streamline the process for a busy morning.

Serving ideas

Serve these croissants warm as part of a breakfast spread or as an elegant afternoon tea accompaniment. They pair beautifully with a cup of strong black coffee, Earl Grey tea, or even a glass of dessert wine.

The balance of the rich almond filling and the crisp pastry makes them substantial enough to stand alone, but they can also be served with a side of fresh berries to add a touch of acidity.

When presenting them, ensure they are served on a clean platter, perhaps with a few extra fresh almonds scattered around for visual appeal. Because they are quite indulgent, one croissant per person is usually a generous serving. If serving at a brunch, consider cutting them into smaller halves if guests prefer smaller portions, as the richness of the frangipane is quite satisfying.

Frequently asked questions

Recipe card

Twice-Baked Almond Croissants with Rum Frangipane

Prep 15 minCook 15 minTotal 30 minServes 6

Ingredients

• 6 day-old croissants, halved horizontally
• 150 g softened butter
• 150 g caster sugar
• 150 g blanched almond flour
• 2 large eggs
• 20 ml dark rum
• 1/2 cup orange-blossom simple syrup
• 80 g flaked almonds
• 2 tbsp powdered sugar, for dusting

Instructions

1. In a medium mixing bowl, combine the softened butter and caster sugar. Whisk vigorously until the mixture is light and creamy. Add the blanched almond flour, eggs, and dark rum. Continue to whisk until the ingredients are fully incorporated into a smooth, thick frangipane paste.
2. Preheat the oven to 350°F (175°C). Slice the croissants in half horizontally. Brush the cut sides generously with the orange-blossom simple syrup. Pipe or spread a layer of frangipane onto the bottom half of each croissant, then replace the top half. Spread a small amount of frangipane on top and sprinkle with flaked almonds. Bake for 15 minutes or until the internal temperature of the filling reaches 160°F (71°C) to ensure the eggs are fully cooked.
3. Remove the croissants from the oven and allow them to cool on a wire rack for a few minutes. Once slightly cooled, dust the tops heavily with powdered sugar to create a snow-white finish. Serve warm to enjoy the contrast between the crunchy exterior and the moist, almond-filled interior.

Contains: gluten, eggs, milk, tree nuts

Food safety: This recipe includes eggs that are not fully cooked through. Use pasteurised eggs if serving to pregnant women, young children, older adults or those with weakened immune systems.

Estimated nutrition per serving

Calories

480

Protein

9.5 g

Carbohydrates

38 g

Fat

34 g

Fiber

3.5 g

Sugar

18 g

Sodium

220 mg

Automatic estimate from the ingredient list, not laboratory-verified.