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
Servings: 8 servings
Calories Per Serving: 535 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 tablespoons honey
- 1/4 cup bourbon (optional)
- 2 pinches kosher salt
- 8 tablespoons unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups almond meal (finely ground almonds)
- 8 plain croissants, homemade or store-bought
- 2 cups mixed berries
- 1/4 cup flaked almonds
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- 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!
Made these for Morthers Day, made 12 and froze them, used orange juice instead of bourbon (would be nice with some Grand Marnier) could have done with a touch more syrup to make the 12. They were absolutely delicious, just to make them extra special we added extra thick dollop cream in the middle, after all it was a special day.
Would highly recommend these.
Hi Carol! I am so happy that you loved these! I hope you continue to love the recipes on my blog! ?
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Thanks, Tieghan. The honey bourbon “syrup” is a very thin liquid with 1 cup of water and the bourbon. I may try reducing the amount of water or leaving it simmering to reduce to more of a syrupy consistency. I also must have misread the recipe because I dipped (albeit very briefly) the cut croissants in the honey bourbon liquid. As I reread the recipe, I see that you use a pastry brush to brush them lightly. I was going to try that next time anyway … that probably would make all the difference. I’ll let you know how they come out next time.
I am glad you enjoyed these Dean & hope they turn out amazing the next time around! Thanks so much!
OK … I made these and posted to Instagram with your #. They looked pretty wonderful, but I have a couple of questions and observations:
1. I used “Bob’s Red Mill Almond Flour” and the cream didn’t smell ‘almondy’ enough to me, so I added 1/2 tsp of almond extract … next time I’d add at least 1 tsp.
2. Maybe it’s just our sweet-tooth, but I think some sugar in the almond cream would be good.
3. Biggest ‘problem’/question: The croissants soaked up the honey bourbon liquid so that no matter how lightly or quickly I dipped them, the croissant (especially the bottom half) became and stayed soggy. Maybe just dipping the uncut side or even using a brush to apply it would help … or perhaps I misunderstood and you can help with your technique.
Anyway, I’ll try again because I REALLY want to have these come out and nice as they look! 🙂
Hi Dean! Sorry for the trouble. So the almond flour does not have much taste, it’s more about the almonds on top. Glad you added almond extract. Great idea! I do like a less sweet treat, so next time just add 2 tablespoons sugar to the almond cream. That should be great! As for soaking the croissants, it sounds like you might have let them sit too long in the bourbon. Next time, try just lightly brushing the syrup over the croissants. I will adjust the recipe. Thanks so much for this great feedback. Let me know if you have any other questions. Thank you!
I am so sorry about your chickens 🙁 That’s so sad. I’m glad your other animals are well though! Whoop! I love how easy these croissants seem! And baking them fresh sounds like BLISS!
Yes! I hope you love these Emma! Thank you!
Sincere sadness over the loss of your beautiful chickens and rooster. It is the circle of life, but it is abundantly sad when you care and love them 🙁
Knowing your sweet goats and cats are safe…a huge sigh of relief…
Keep on keeping on with your innovative recipes. Glad you got an awesome fam vacation south = well deserved!
Thank you so much Tammy! I am glad the rest of the animals are safe as well and the vaca was amazing!