I sometimes meander to the Jeweled Crozier in Ishgard when I’m bored, Kupo. It’s got such great views and the honeydew almonds from the markets are almost as good as Kupo nuts. I took Gyohan along to show him my favorite spots, but all he cared about were the almonds that he needed to make some breakfast croissants. Guess I should have expected as much; he has such a one-track mind sometimes! I can’t imagine being so interested in nuts, Kupo.
Difficulty: Easy • Prep Time: 1 hour • Rest Time: 12 hours • Cook Time: 15 minutes Yield: 6 servings • Dietary Notes: Vegetarian
Equipment: Wire rack, medium saucepan, whisk, large bowl, spatula, knife, 9-by-13-inch (23-by-33-cm) baking sheet
You will Need:
6 large croissants
Syrup
- 2 tablespoons birch syrup
- ⅓ cup (90 g) granulated sugar
- ¼ cup (60 ml) amaretto
- 1 cup (250 ml) water
Almond Filling
- 1 cup (250 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups (180 g) almond flour, plus more as needed
- 1 teaspoon salt
- ½ cup (60 g) sliced almonds
- Powdered sugar
DIRECTIONS
- Place the croissants on a wire rack and leave them uncovered overnight.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside until needed.
- To make the syrup, in a medium saucepan over medium heat, combine all the syrup ingredients. Bring to a light simmer, stirring occasionally, until the sugar dissolves. Set aside to cool.
- To make the almond filling, in a large bowl, whip the butter and sugar until well combined and fluffy. Add the eggs and vanilla and mix until just combined. Add the almond flour and salt and mix until the mixture thickens. If the mixture appears too thin, add the additional almond flour.
- To assemble, cut each croissant open all the way through. Dip the cut sides of each croissant in the syrup and place on the prepared baking sheet, cut side up. Spread 3 to 4 spoonfuls of the filling on the bottom half of each croissant. Sprinkle sliced almonds over the filling and top with the other half of the croissant. Brush the top of each croissant with additional syrup. Spread the remaining filling on top of each croissant and sprinkle with additional almond slices.
- Bake until the croissants are golden brown, 15 to 18 minutes. Transfer the croissants to a cooling rack and let them cool before dusting them with powdered sugar.
Some things to know
Croissants filled with almond cream, also known as Coerthas almond cream croissants, are a type of French pastry that is typically made with flaky layers of buttery croissant dough and a sweet almond cream filling. They are a popular treat and can be found in many bakeries and cafes.
Coerthas almond cream croissants are a delicious and indulgent pastry that is enjoyed all over the world. The croissant dough is made with flour, yeast, sugar, and butter, and is rolled and folded multiple times to create flaky layers. The almond cream filling is typically made with ground almonds, sugar, and eggs, and is often flavored with vanilla and a little bit of almond extract.
The croissant dough is then shaped into a crescent shape and filled with almond cream before being baked in an oven. The result is a golden-brown, flaky pastry with a sweet, nutty filling.
Coerthas almond cream croissants are often enjoyed as a breakfast or brunch treat, but can also be enjoyed as a dessert. They are best served warm and can be paired with a cup of coffee or tea. Some people like to add a drizzle of honey or a dusting of powdered sugar on top for added sweetness.
It’s also important to note that Coerthas might be a reference to a fictional place in a video game, so this croissant might be a creation of a pastry chef inspired by the game.
