Fig and Frangipane Croissant
If you love a twice baked croissant, also known as a Bostock croissant or almond croissant, prepare to be demystified. Twice baked croissants are traditionally made to utilize yesterday’s croissants at the patisserie. They are easy and delicious but feel special and look fancy. Get ready to impress your friends, guests, and yourself.
Fig and Frangipane Croissant
Category
Sweet
Snack
Servings/Yield
12 mini croissants
Author
Helen Park
If you love a twice baked croissant, also known as a Bostock croissant or almond croissant, prepare to be demystified. Twice baked croissants are traditionally made to utilize yesterday’s croissants at the patisserie. They are easy and delicious but feel special and look fancy. Get ready to impress your friends, guests, and yourself.
Ingredients
1/4 cup sugar
1/2 cup sliced almonds + more for garnish
-
Pinch fine sea salt
-
1/4 cup Desert Rose blend
1/2 stick butter, sliced (4 Tbsp)
1 egg
12 mission figs, stems removed and cut into 4 slices each
12 mini croissants
Directions
The frangipane
In a food processor, combine the sugar, sliced almonds, sea salt, Desert Rose and butter to form a smooth paste.
Mix in the egg on full speed to form a fluffy, creamy mixture. Remove the frangipane to a clean container and set aside in the refrigerator while preparing to assemble the croissants.
To assemble
Preheat the oven to 350°F.
Cut each croissant open to make top and bottom halves. Arrange the pairs onto a parchment lined tray as you go.
Spread each mini bottom half with 2 teaspoons of frangipane.
Place 3 slices of fig onto each prepared bottom (reserving the prettiest pieces to garnish the tops of the croissants).
Take each top half and dab a half teaspoon of frangipane and top with a pretty slice of fig.
Lay each top onto its mate to close the croissants.
Top each croissant with a sprinkle of more sliced almonds.
Bake for 30 minutes or until golden brown.
Remove from the oven when ready and leave to rest at room temperature until frangipane has set and croissants have crisped up.
Recipe Note
Recipe Notes
This recipe can also be made with almond meal or almond flour. You can then use a mixer instead of food processor and proceed with the steps above.
If the mixture looks a little runny or getting warmed from the processing, refrigerate it for a half an hour so after the eggs have been incorporated. The mixture should be a fluffy and thickly spreadable texture.
I like to keep mini croissants in the freezer and make a few of these almond croissants at a time as needed. You could also fill, freeze, and bake from frozen, OR freeze the finished croissants for a good breakfast/snack to grab and go.
You could make this recipe for full size croissants – just increase the filling and toppings per the size you have. The key is to use croissants that are not baked fresh that day.
The frangipane also works best from cold and lasts a very long time so go ahead and keep it in the fridge for when you need it or just a day or so in advance if you are juggling a prep list for that fabulous tea party you are planning.
The croissants crisp up as they cool to room temperature so try to resist eating them hot from the oven. They will be better after resting, I promise.
If you have extra frangipane and almonds, another delicious classic is to spread the mixture and bake on a thick slice of brioche. So good.
Variations and Ideas
The fresh fig can be omitted or substituted with fig jam, or almost any jam.
The classic version is just the frangipane and almonds and dusted with powdered sugar.
To change things up you can also make this recipe substituting the almond with hazelnut or pistachios – the pistachio version is particularly amazing.
Questions? Contact helen@laboiteny.com
