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Almond Croissant

Almond Croissant

  • Prep time: 60 min

  • Bake time: 12 min

  • Yield: 12 croissants

  • Servings: 12

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These homemade vegan almond croissants are flaky, buttery, and filled with sweet almond paste and almond syrup, then topped with sliced almonds and powdered sugar. A bakery-style vegan pastry worth every fold.

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Almond Croissant

Vegan Dairy-Free Egg-Free Peanut-Free Sesame-Free
Prep time: 60 min
Bake time: 12 min
Yield: 12 croissants
Servings: 12
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Ingredients

Dough

  • Bread flour — 781 g (6 cups)
  • Instant yeast — 28 g (3 Tbsp)
  • Soymilk — 516 g (2¼ cup)
  • Salt — 10 g (3¼ tsp)
  • Earth Balance margarine (for lamination block) — 409 g (2 cups)
  • Non-hydrogenated shortening (for lamination block) — 51 g (¼ cup)

Almond paste

  • Almond flour — 454 g (4¾ cup)
  • Powdered sugar — 255 g (2 cups)
  • Salt — 1 tsp (3 g)
  • Almond extract — 14 g (1 Tbsp)
  • Aquafaba — 128 g (½ cup + 1 Tbsp)

Almond syrup

  • Water — 18 g (1¼ Tbsp)
  • Sugar — 248 g (1¼ cup)
  • Almond extract — 7 g (1½ tsp)

Garnishes

  • Sliced almonds for the top
  • Powdered sugar for dusting.

Instructions

Day 1, dough:

  1. Mix the bread flour, yeast, soymilk, and salt in a stand mixer with the dough hook on low speed for 8 minutes.
  2. Wrap the dough in a double layer of plastic and rest in the fridge overnight.
  3. Mix the Earth Balance and shortening with the paddle attachment until no chunks remain, careful not to whip in air. Form into an even rectangle, wrap, and chill.

Day 2, shape and first bake:

  1. Roll the dough out and encase the butter block, then do 2 business folds and 1 book fold, resting the dough between folds.
  2. Roll the dough out to about ¼ inch thick.
  3. Cut into 12½ x 4-inch triangles, one per croissant, and roll each from the wide end to the point.
  4. Place on a lined baking sheet, cover loosely, and proof until visibly puffy, 1-2 hours at room temperature.
  5. Bake at 450°F for 10 minutes, then reduce the oven to 415°F and bake another 10 minutes, until deep golden.
  6. Cool completely, then let sit uncovered overnight, the second bake works best on a day-old croissant.

Day 3 (or when the croissants are a day old), fill and second bake:

  1. Make the almond syrup: bring the water and sugar to a boil, boil 5 minutes, remove from heat, stir in the almond extract, cool.
  2. Make the almond paste: beat the almond flour, powdered sugar, salt, almond extract, and aquafaba together until smooth.
  3. Cut each croissant in half lengthwise. Dip the cut sides in almond syrup.
  4. Spread almond paste on the bottom half, replace the top half.
  5. Brush the top with more syrup and press on sliced almonds.
  6. Bake at 350°F for 10 minutes, then check and give it another 5 minutes if the top isn't set.
  7. Cool slightly, dust with powdered sugar before serving.
Almond Croissant