Clearly I am still into the whole red, white, and blue theme.
It’s cool though, because when summer berries are involved…along with croissants, you know the recipe is going to be good.
First up though, happy Friday!!! I’m excited to be back for my first full day and to get back into my grove. Yes, I am totally one of those weirdo people who loves coming back from vacation and diving into work. It’s probably because I love what I do so much, but yes, I do recognize that it’s weird! I’ll be spending today, and the weekend, getting caught back up around here. Anyone still waiting for a response to a comment, they are coming…so sorry for the delay!
I will also be taking care of all the animals until my family returns on Sunday. Unfortunately, while we were away our hens were attacked and we lost all twelve of them. The next day the fox came back for the rooster, although he survived the attack, he was too badly hurt and could not be saved. I could not be more sad about it. Our neighbor was watching over them, but the attack happened at dusk, just before he was about to lock them up for the night. It’s no one’s fault, and could have happened when I was home, but it’s still a big bummer that we lost all our chickens, some of which we’ve had for over three years.
Sadly, this is just something that can happen when you own chickens…the circle of life I suppose. We’ll get more soon, but it’s hard because there was so much work put into them. Plus I enjoyed watching them out my window.
Anyway, the goats and cats are all good and loving life, so we have that to be thankful for!
So that’s kind of life right now. What are you guys up to this weekend? I’ll be on Insta stories this weekend, so keep an eye out there!
Alrighty now, on to these croissants. Aren’t they pretty? After recently seeing a delicious looking almond croissant, it got me thinking. On a whim I decided that I should try making a summer version with mixed berries stuffed inside. As soon as I thought of the concept I knew I had to give it a try.
If you’ve ever had an almond croissant than you know just how good it can be. If you’re unfamiliar with almond croissants, they are simply croissants with an almond pastry cream in the middle. They’re sweet, custardy, and beyond delicious. To make things a bit easier for us all I decided to use store-bought croissants, cut them in half, and then fill them with cream. Unlike regular croissants however I didn’t stuff mine with just almond cream. Nope, I added mixed berries to make them the perfect summer pastry.
And then, because sometimes we just need a little indulgence in our lives, I dusted the croissants with powdered sugar for the perfect sweet touch.
Words really cannot describe just how good these pastries are. Of course the croissant itself is buttery and flaky, while the center is creamy and literally bursts in your mouth with fresh berries.
Nothing can top these pastries as a sweet breakfast or brunch item, the are just so good.
I think the best way to describe them is a mix between a croissant and beignet. Everything you love about a croissant with the addition of almond cream and berries, plus a heavy dusting of powder sugar…most delicious when served warm out of the oven!
Again, so much yum!
Lucky for us these are about a million times easier to make than traditional almond croissants, and you can even make them in advance, keep them in the fridge, and then bake them up the next morning. Yes!
Before I left for Mexico I stashed some in the freezer, so I’m exited to break them out in the morning for a yummy breakfast!!
Oh and also, even though these are very breakfasty, they make an awesome afternoon snack with a cup of tea or coffee. Just sayin’.
Mixed Berry Almond Croissants
1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a small sauce pan, combine 1 cup water with the honey and bourbon, if using. Add a pinch of salt and bring to a boil over high heat. Once boiling remove from the heat and set aside.
3. In a medium bowl, beat together the butter, eggs, and vanilla until creamy. Add the almond meal and a pinch of salt and mix until combined.
4. Cut the croissants in half lengthwise and using a pastry brush, brush each piece lightly with the honey Bourbon mixture. Spread the bottom half the the croissant with almond cream and the top with enough berries to almost cover the surface of the croissant. Add the top half and place on the prepared baking sheet. Repeat with the remaining croissants, reserving 1/4 cup cream for topping. Spread the remaining cream over top of the croissants and top with flaked almonds. Transfer to the oven and bake for 12-15 minutes or until the croissants are golden. Remove from the oven and let sit on the pan for 5 minutes. Dust generously with powered sugar. Eat!
Okok, and just a word of caution, stopping at one is not all that easy. Hip hip for the weekend!