It has been a while since I’ve done a single serve recipe but making a single serve almond croissant is something I’ve been wanting to try making for a while so here we are.
I love almond croissants. But my issue with most recipes is that you’re supposed to use stale croissants to make them.
I don’t ever casually just have a full packet of stale croissants lying around. So this recipe is perfect for when you have just 1 leftover croissant!
How are almond croissants made?
Most almond croissants that you see, they are not baked as almond croissants….if that makes sense.
Almonds croissants are usually made with plain, slightly stale croissants.
A sugar syrup, almond filling and then some sliced almonds are added to this plain croissant, and now you have an almond croissant!
With most of my other single serve recipes, I’ve had to change certain ingredients, or change the method, or even the baking time in order for the recipe to work.
However for this, the process and the ingredients are pretty much the same (apart from the lack of eggs), all I had to do was reduce the quantities.
Make sure to use a day old croissant
When making almond croissants, you wanna use stale croissants. These just absorb the sugar syrup and the almond filling so much better.
So for this, it is better to use a croissant that is a day or two old.
Wait but also I feel like I should say that it will still work if you use a fresh one. But it won’t be as good!
Preventing a gritty filling
I don’t know what the right word is. But you know how like sometimes when you eat something sweet, you can feel the grains of sugar rubbing against your tongue.
You know that feeling….I think you have experienced this feeling. I don’t think it’s just me.
ANYWAY I HATE THAT FEELING.
But from my experience from the few times I have made almond croissants, EVERY TIME, the almond filling has had this same gritty feeling to it.
So I like to use icing/powdered sugar in the filling instead of regular sugar. It just gives you a much smoother filling.
But you could still just use granulated or caster sugar, it will taste good!
Leaving the croissant to cool down for a few minutes
I know you probably will want to inhale this croissant right away. But I’ve noticed that if you leave it for just 5 minutes after it has been baked. It tastes way better.
One, you won’t burn your tongue, but two, the croissant is just a lot more flakier after it has had a few minutes to cool.
Looking for other single serve recipes? You should try some of my favourite ones:
- Single serve chocolate chip cookie
- Single serve cheesecake
- Single serve chocolate cupcake
- Single serve cinnamon roll