When you’re craving a French pastry but short on time, here’s a simple solution: use ready-made gluten free croissants for baking the best and fastest gluten free almond croissant.
Schär’s ready-to-eat pack of four croissants is 100% gluten free but may not be 100% dairy free. If you can’t eat dairy, you may check out their gluten and dairy free puff pastry, which you can then use to make almond croissants.
I made the Mini Gluten Free Vegan Almond Croissant a month ago, an equally delicious alternative if you want vegan and gluten free almond croissants. It became a favorite, and the recipe was downloaded almost a hundred times. You may want to try it too.
Gluten free Almond Croissant Components:
Gluten free Croissants: This recipe uses Schär’s gluten free croissants, but feel free to use other brands if you find one.
Gluten-free, dairy-free almond cream: It’s the heart of this fantastic dessert. Rich, creamy, and full of that classic almond flavor, it’s hard to believe this filling is gluten and dairy free.
Sliced almonds: The croissants are generously topped with sliced almonds, adding a delightful crunch that contrasts perfectly with the soft pastry and smooth almond cream.
Red berry jam: The berry jam brings sweetness and a hint of tartness that beautifully complements the rich-nutty almond cream. Blackcurrant jam is also a great alternative, but feel free to experiment with any jam you like to add your own twist to the recipe.
Vanilla Syrup moistens the croissants before filling and baking. The extra moisture makes the exterior flaky and the interior soft and chewy.
How to Enjoy Almond Croissants?
There are countless ways to enjoy these irresistible almond croissants. Here are a few ideas:
Dessert: Instead of an ordinary cake for a dinner dessert, why not have almond croissant? These almond-filled croissants are sure to satisfy your after-meal dessert cravings.
Breakfast: Pair your gluten free almond croissant with a cup of freshly brewed coffee or tea to start your day.
Brunch: Serve these croissants alongside fresh fruit and perhaps some Gluten Free Mushroom Quiche for a weekend brunch.
Substitution Table
| Original Ingredients | Substitute With |
|---|---|
| Surewhip Heavy Whipping Cream, DF/GF | Alpro Whipping cream, Califia Farms heavy cream |
| Naturli Vegan Block | Violife Vegan Butter, Flora+ Vegan Butter |
Steps to Make The Gluten Free Almond Croissants
Making the Almond Cream
- Whip the vegan butter and sugar using a hand mixer until creamy.
- Add the heavy cream in two batches, ensuring the cream is fully absorbed before adding the other half. Continue mixing until the mixture is smooth.
- Incorporate the almond powder and gluten free flour at low speed until well combined.
Filling & Baking
- First, quickly make the vanilla syrup by boiling the water, sugar, and vanilla powder or extract. Set aside.
- Slice the croissants lengthwise with a serrated knife. Moisten by brushing the sliced croissants with vanilla syrup.
- Spread a spoonful of jam in the moistened croissants. Fill the croissants with two tablespoons of almond cream on top of the jam.
- Pipe two tablespoons of almond cream on top of the filled croissants, then sprinkle sliced almonds or almond flakes on top. You may also press the filled croissant onto the almond slices instead of sprinkling them. This way, the almond cream spreads on top to hold more almond slices.
- Preheat the oven to 375°F (190°C), then bake for 13-15 minutes or until the almonds are golden and crispy.
- Cool then sprinkle some icing sugar before serving.
Gluten Free Almond Croissant With Berry Jam
Equipment
- Digital scale
- Hand mixer optional
Ingredients
- 1 pack of Schar Croissants 4 pieces
- 100 g almond flakes/slivers
- 60 g red berry jam
- icing sugar as needed
Almond Cream (For 12 Almond Croissants)
- 100 g dairy free butter softened
- 100 g sugar
- 3 g salt
- 100 g almonds flour
- 20 g gluten free flour
- 50 g dairy free double cream or heavy/whipping cream
- 10 g vanilla extract or 1 vanilla pod optional
Vanilla Sugar Syrup
- 100 g water
- 50 g sugar
- 10 g vanilla extract or 1 vanilla pod
Instructions
Almond Cream
- Whip the vegan butter and sugar using a hand mixer until creamy.
- Add the heavy cream in two batches, ensuring the cream is fully absorbed before adding the other half. Continue mixing until the mixture is smooth.
- Incorporate the almond powder and gluten free flour at low speed until well combined.
Prep, Filling and Baking
- First, quickly make the vanilla syrup by boiling the water, sugar, and vanilla powder or extract. Set aside.
- Slice the croissants lengthwise with a serrated knife. Moisten by brushing the sliced croissants with vanilla syrup.
- Spread a spoonful of jam in the moistened croissants. Fill the croissants with two tablespoons of almond cream on top of the jam.
- Pipe two tablespoons of almond cream on top of the filled croissants, then sprinkle sliced almonds or almond flakes on top. You may also press the filled croissant onto the almond slices instead of sprinkling them. This way, the almond cream spreads on top to hold more almond slices.
- Preheat the oven to 375°F (190°C), then bake for 13-15 minutes or until the almonds are golden and crispy.
- Cool then sprinkle some icing sugar before serving.
