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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!
Whoop, whoop!
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
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Okok, and just a word of caution, stopping at one is not all that easy. Hip hip for the weekend!
So sorry about your chickens, they do require lots of work and love and become pets!
I can’t wait to make these as a surprise for my son who was in France for a semester abroad and prob had an almond croissant daily! How smart to use store bought croissants! Just checking on the dipping process in the water/honey/bourbon. Does one dip the full croissant so it is kind of soggy or just dip fast and not the whole croissant so it doesn’t soak in? Thanks in advance!
Hey Thea!! You want to dip the whole croissant in, but you dont want to drench it. Just a little dip will do the trick. Does that clarify it for you? let me know if you have any other questions. Hope you love the croissants!
What a clever “easy” but special way to use store bought croissants. The kids would be a big fan of this! And the berries are amazing!
Thank you Maria!
I’m so sorry about your chickens – that is so hard! But glad you had a great vacation and are getting back in the swing of things. These croissants are gorgeous! You know I love all things berry and almond, and these are just what the weekend needs. 🙂
Agreed! Just what the weekend needs! Thanks so much Laura!
Soooo sorry about the chickens and rooster. Sad but unfortunately how life works. They sell raspberry croissants out of the bakery in Westhampton. They are cinnamon sugared as well . They fly out the door!
Those sound so yummy! Thanks Susan!
Oh I need to make these!!
https://bloglairdutemps.blogspot.pt
I hope you love them Ruth!
I think I actually like almond croissants better than chocolate ones, which is a crazy thing for me to say. Love this!
So glad you love this Alexandra! Thank you!
Croissants look yummy.. So sad to hear abt your chickens. It hurts.
Thank you!
I agree with Dean. Couldn’t you please clarify the recipe? Is this made with 8 store bought croissants, already baked?
Hi Kathy,
Yes this is made with already baked croissants. Please let me know if you have any other questions. Hope you love the recipe!
Morning, Tieghan …
I have two questions: Do you start with “finished” croissants from the bakery and then bake them again after stuffing? I assume so, but it seems they would be over done.
Second, I would think that after layering the cream and berries, the two halves would be spaced apart by a half inch or so … but somehow in your pix they appear to be almost touching. How do you do that?
Thanks, Dean
Hi Dean! Yes, I am using finished croissant from the store. As far as your second questions, I am a little confused as to what you are asking. Can you clarify? You want to make a sandwich with the croissant, cream, and berries.
Hi T … OK. Fitting the berries wasn’t a problem, bit I had a couple of issues. I wrote another (embarrassingly long) post specifying them. Biggest issue turned out to be “soggy croissants.” ☔☔
I’m so sorry to hear your loss with your animals….
Wow, these croissants look delicious and I’d love to try iver the weekend. Do you think I can use frozen berries, instead of fresh ones? Please let me know! Have a great weekend.
I’m so sorry for your loss with the animals…. but glad to hear other animals are ok.
Wow, these croissants look delicious and I’d love to try iver the weekend. Do you think I can use frozen berries, instead of fresh ones? Please let me know! Have a great weekend.
HI! I think that using frozen berries would be great. Let me know if you have questions. Hope you love the recipe!
love the idea of mixed berry croissants BUT for those of us who are culinary challenged, how do you actually make the croissants?
To JMS, please READ the recipe before making commments. It is very frustrating for those of use who actually enjoy reading and executing Tieghan’s wonderful recipes to see these kinds of posts.
JMS – Thanks for asking, just click on the link in the recipe by 8 croissants and you’ll have a beautiful recipe pop up for how to make them. Good baking, Cheers!
You can use store bought croissants! 🙂 Let me know if you have questions. Hope you love the recipe!
I’m so sorry to read about your chickens, so sad, I know it happens, but it doesn’t make it any easier. Glad to hear the rest of the animals are ok!
I love almond croissants, but I’ve only ever made plain croissants and I’m now wondering why on earth that is – when the addition of the almond cream would just be delicious – must be made!!
Rebecca
xx
Thank you Rebecca! I hope you love these croissants! ?
Firstly, don’t apologize about delaying responding to comments – you’re always so great with interaction and you have a busy schedule! Secondly, I’m terribly sorry for your loss with the animals – I’m praying you’re able to have as positive of an upcoming weekend as possible. Hang in there! I hate to segue from that, but obviously I want to comment on how awesome those croissants look – fabulous.
Thank you for being so understanding and sweet Liz! I hope you love these croissants also ?
Oh, heaven. What a great idea for school summer holiday breakfast. Thank you for sharing it.
How many croissants did you use? The recipe says 8 serving so did you use 8 regular size croissants? Thank you and lots of fun in Mexico.
Hana
It’s 8 croissants! 🙂 Hope you love this recipe!