Raspberry Frangipane Stuffed Croissants

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Croissants filled and topped with home-made almond paste, then stuffed with fresh raspberries. This is the perfect breakfast pastry!

I love it when I find coffee shops that sell warm almond croissants. One of my all-time favorite pastries, I find them totally hard to resist!

However, I think there may be a new favorite in town! This version – filled with frangipane and raspberries, then topped with more frangipane – simply can’t be eaten without a contented sigh between each mouthful.

raspberry frangipane stuffed croissants 3

Frangipane stuffed croissants are the perfect Christmas morning breakfast. For something that only takes 10 minutes prep followed by another 10 minutes in the oven, this is a very special breakfast.

Fresh or even slightly stale ready-made croissants are called for as part of the recipe. However, you could make your own too if you wish.

raspberry frangipane stuffed croissants 4

The light syrup that the croissants are dipped in before baking helps to prevent the croissants from burning since they’re in the oven for a little longer than usual. It also helps to develop a crispier coating. If you are using slightly stale croissants, just dip them in the light syrup for a few seconds longer to add a bit of additional moisture.

The croissants are filled and topped with the frangipane. You’ll find that once cooked, the frangipane on top will be chewy and a little crunchy, and the frangipane inside will be sweet and creamy.

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The raspberries are coated in a little jelly and cornstarch – this just helps ensure the raspberries don’t just turn to mushy liquid. Instead they’ll hold their shape better, but will still retain a little tartness that works wonderfully with the sweet frangipane.

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Raspberry Frangipane Stuffed Croissants

Croissants filled and topped with homemade frangipane, then stuffed with fresh raspberries. This is the perfect breakfast pastry!
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients 

Syrup Coating Ingredients

  • 1/2 cup water
  • 1 tablespoon granulated sugar
  • 1 tsp vanilla extract

Frangipane Ingredients

  • 3/4 cup ground almonds
  • 4 tbsp butter, softened
  • 1/2 cup sugar
  • Pinch salt
  • 1 egg
  • 1/4 tsp almond extract
  • RASPBERRY FILLING INGREDIENTS

Raspberry Filling Ingredients

  • 2 tbsp raspberry jelly
  • 1 tsp cornstarch
  • 20 fresh raspberries

Additional Ingredients

  • 4 large Croissants
  • 2 tbsp slivered almonds
  • 1 tbsp powdered sugar

Instructions 

  • Make the syrup coating: boil water with sugar and vanilla extract for 5 mins until the sugar has dissolved. Turn off the heat and let it cool slightly (it will still be very watery).
  • Preheat the oven to 350F. Make the frangipane by beating the ground almonds, butter, sugar and salt until combined – you can do this in a bowl with a wooden spoon. Mix in the egg and almond extract and set aside.
  • Place the raspberry jelly, cornstarch and raspberries in a small bowl and stir together until the cornstarch is mixed in.
  • Take 4 large croissants and dip them in the syrup coating (dip them all over, so the top and bottom of the croissants are damp, but not soaking).
  • Place the croissants on a baking tray and make a horizontal cut in the middle of each one using a sharp knife. Spread half of the frangipane mixture inside the center of the 4 croissants and then stuff the insides with the raspberry mixture.
  • Spread the remaining frangipane on top of the croissants and sprinkle on the flaked almonds.
  • Place in the oven and bake for 10-12 minutes until the frangipane and flaked almonds are golden brown. Take out of the oven and serve with a sprinkle of powdered sugar.
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Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!