Gluten Free Almond Croissant With Berry Jam
A gluten free almond croissant made from ready-made gluten free croissant, filled with almond cream and tangy-sweet berry jam. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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.
Tried this recipe?Let us know how it was!