Raspberry Almond Croissants

There’s a certain magic that fills my kitchen on weekend mornings when the aroma of baking croissants wafts through the air. It’s a scent that promises warmth, indulgence, and a touch of Parisian charm right in our home. And while classic croissants are undeniably delightful, there’s something truly special about Raspberry Almond Croissants. The first time I made these, it was a Sunday morning experiment that quickly became a cherished family tradition. The flaky, buttery layers of the croissant, the sweet-tart burst of raspberries, and the nutty, fragrant almond filling – it’s a symphony of flavors and textures that’s simply irresistible. My kids, usually picky eaters, devoured them with glee, their faces dusted with powdered sugar and smiles as bright as the summer sun. My husband, a self-proclaimed croissant connoisseur, declared them “better than any bakery.” Honestly, there’s no greater reward for a home baker than seeing your loved ones truly savor and appreciate something you’ve created with your own hands. If you’re looking to elevate your weekend brunch or simply treat yourself to a truly decadent pastry, look no further. These Raspberry Almond Croissants are a labor of love, yes, but the result is pure baking bliss. Get ready to embark on a rewarding culinary adventure that will fill your kitchen with joy and your taste buds with delight.

Ingredients for Raspberry Almond Croissants

Here’s what you’ll need to create these delectable Raspberry Almond Croissants. We’ve broken it down into sections for the croissant dough, the raspberry filling, and the almond filling to keep things organized.

For the Croissant Dough:

• Strong Bread Flour: 500g (approximately 4 cups), the high protein content is crucial for developing gluten and creating that characteristic flaky texture.
• Unsalted Butter (Cold): 280g (approximately 1 ¼ cups or 2 ½ sticks), kept ice-cold and cubed for layering within the dough, creating those beautiful, airy pockets.
• Granulated Sugar: 50g (approximately ¼ cup), to add a touch of sweetness and aid in browning.
• Instant Dry Yeast: 7g (approximately 2 ¼ teaspoons), for leavening the dough and giving it its rise.
• Salt: 10g (approximately 2 teaspoons), to enhance flavor and control yeast activity.
• Whole Milk (Cold): 250ml (approximately 1 cup), cold milk helps maintain the butter’s temperature and hydrates the dough.
• Water (Ice Cold): 100ml (approximately ½ cup), ice water is essential for keeping the dough cool and workable.
• Egg Wash: 1 large egg beaten with 1 tablespoon of milk, for brushing the croissants before baking to achieve a golden-brown, glossy crust.

For the Raspberry Filling:

• Fresh Raspberries: 250g (approximately 2 cups), for a fresh, vibrant, and slightly tart flavor. Frozen raspberries can be used if thawed and drained well, but fresh are preferred.
• Granulated Sugar: 50g (approximately ¼ cup), to sweeten the raspberries and create a jam-like consistency.
• Lemon Juice: 1 tablespoon, to brighten the raspberry flavor and balance the sweetness.
• Cornstarch: 1 tablespoon, to thicken the filling and prevent it from being too runny during baking.

For the Almond Filling (Frangipane):

• Almond Flour: 100g (approximately 1 cup), finely ground almonds provide a rich, nutty flavor and moist texture.
• Unsalted Butter (Softened): 100g (approximately ½ cup or 1 stick), softened to room temperature for easy creaming.
• Powdered Sugar: 100g (approximately ¾ cup, sifted), for sweetness and a smooth texture.
• Large Egg: 1, to bind the filling and add richness.
• Almond Extract: ½ teaspoon, to enhance the almond flavor and add a distinct aroma.
• All-Purpose Flour: 20g (approximately 2 tablespoons), to help stabilize the filling and prevent it from spreading too much.

For Garnish (Optional):

• Powdered Sugar: For dusting after baking, adding a touch of sweetness and visual appeal.
• Sliced Almonds: Toasted, for sprinkling on top for added texture and visual interest.

Instructions: Baking Raspberry Almond Croissants

Crafting croissants is a multi-step process, but follow these instructions carefully, and you’ll be rewarded with bakery-worthy Raspberry Almond Croissants.

Part 1: Making the Croissant Dough

1. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, granulated sugar, instant dry yeast, and salt. Make sure the yeast and salt are not directly touching initially, as salt can inhibit yeast activity.
2. Add Liquids: Pour in the cold milk and ice water into the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms. Do not overmix at this stage.
3. First Kneading (Rough Dough): Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough comes together into a rough, slightly sticky ball. It doesn’t need to be perfectly smooth at this point.
4. Rest and Chill: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and makes the dough easier to roll later. After resting, transfer the bowl to the refrigerator and chill for at least 2 hours, or preferably overnight. The cold rest is crucial for butter lamination.
5. Prepare Butter Block: While the dough is chilling, prepare your butter block. Place the cold, cubed butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a rectangle approximately 6×8 inches and about ¼ inch thick. Ensure the butter remains cold throughout this process. If it gets too soft, return it to the refrigerator to firm up.
6. Incorporate Butter (Lamination – First Turn): Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a rectangle about 12×16 inches, roughly twice the size of your butter block. Place the butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over, encasing the butter completely, like folding a letter. Pinch the edges to seal.
7. First Turn (Single Fold): Rotate the dough so the short end is facing you. Gently roll the dough into a rectangle about 12×20 inches, maintaining even thickness. Fold the top third of the dough down to the center, and then fold the bottom third up and over the previous fold, creating a “book fold” or “single fold.” This is your first turn.
8. Chill After First Turn: Wrap the dough tightly in plastic wrap and refrigerate for 1 hour. This chilling period is essential to allow the gluten to relax again and the butter to firm up, preventing it from squeezing out during subsequent rolling.
9. Second and Third Turns (Single Folds): Repeat step 7 and 8 two more times, performing two more single folds and chilling for 1 hour in the refrigerator after each fold. It’s crucial to chill the dough between each turn to maintain distinct butter layers. Label your dough package (e.g., with the number of turns) to keep track.
10. Final Chill: After the third turn, wrap the dough tightly and chill in the refrigerator for at least 2 hours, or preferably overnight, before shaping. This final chill makes the dough easier to handle and ensures proper lamination.

Part 2: Preparing the Fillings

1. Raspberry Filling: In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. In a small bowl, whisk together the cornstarch with 1 tablespoon of cold water to create a slurry. Add the cornstarch slurry to the raspberry mixture and cook for another minute, stirring constantly, until the filling thickens to a jam-like consistency. Remove from heat and let cool completely.
2. Almond Filling (Frangipane): In a medium bowl, cream together the softened butter and sifted powdered sugar until light and fluffy. Beat in the egg until well combined. Stir in the almond flour, almond extract, and all-purpose flour until just combined. Do not overmix. Transfer to a piping bag for easier filling later, or keep in a bowl.

Part 3: Shaping and Baking the Croissants

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Roll and Cut Dough: Remove the chilled croissant dough from the refrigerator. On a lightly floured surface, roll the dough into a large rectangle about 12×24 inches and approximately ⅛ inch thick. Try to keep the rectangle as even as possible.
3. Cut Triangles: Using a sharp knife or pizza cutter, cut the rectangle lengthwise in half, then cut triangles. For standard-sized croissants, cut triangles with a base of about 4-5 inches and a height of about 8-10 inches. You should get around 12-16 triangles depending on size.
4. Assemble Croissants: For each triangle, make a small incision (about ½ inch) at the base. Gently stretch the base corners outwards slightly. Place about 1 tablespoon of almond filling at the base of each triangle, then top with about 1 teaspoon of raspberry filling. Starting from the base, roll the triangle up towards the point, ensuring the point is tucked underneath the croissant to prevent unraveling during baking. Curve the tips of the croissant inwards slightly to achieve the classic crescent shape.
5. Proofing: Place the shaped croissants on the prepared baking sheets, spacing them about 2-3 inches apart. Cover loosely with plastic wrap and let them proof in a warm, draft-free place for about 1-1.5 hours, or until they have almost doubled in size and feel puffy and light to the touch. Proper proofing is crucial for light and airy croissants.
6. Egg Wash and Bake: Gently brush the proofed croissants with the egg wash, being careful not to deflate them. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheets halfway through baking to ensure even browning.
7. Cool and Garnish: Remove the baked croissants from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust generously with powdered sugar, and sprinkle with toasted sliced almonds if desired, before serving.

Nutrition Facts for Raspberry Almond Croissants (per serving)

Please note that these are estimates and can vary based on specific ingredient brands and portion sizes. Serving size is estimated as 1 large croissant.

• Servings: Approximately 12-16 croissants (depending on size)
• Calories per serving: Approximately 450-550 kcal
• Fat: 25-30g

Preparation Time for Raspberry Almond Croissants

Making croissants is a labor of love that spans over a day due to the chilling and proofing stages. Here’s a breakdown:

• Active Preparation Time (Dough Making, Filling Prep, Shaping): Approximately 2-3 hours (spread over different days)
• Chilling Time (Dough): Minimum 4 hours, ideally overnight (multiple chilling periods)
• Proofing Time: 1-1.5 hours
• Baking Time: 20-25 minutes
• Total Time (Start to Finish): Approximately 6-8 hours (including chilling and proofing, mostly inactive time).

While the total time seems long, much of it is passive chilling and proofing time. The active hands-on time is manageable and broken down into stages.

How to Serve Raspberry Almond Croissants

Raspberry Almond Croissants are incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Warm and Fresh: Enjoy them warm straight from the oven, or slightly reheated for that fresh-baked experience.
• Breakfast or Brunch: Pair them with a cup of freshly brewed coffee, tea, or a latte for a delightful breakfast or brunch treat.
• Dessert: Serve them as a decadent dessert after a meal. They are perfect on their own or alongside a scoop of vanilla ice cream or a dollop of whipped cream.
• With Fruit: Complement the richness of the croissants with fresh fruit like berries, sliced peaches, or a fruit salad.
• With Yogurt: Serve alongside Greek yogurt or a fruit parfait for a balanced and satisfying meal.
• Elevated Brunch Spread: Incorporate them into a larger brunch spread with savory options like quiche, frittatas, or smoked salmon.
• Special Occasions: Raspberry Almond Croissants are perfect for special occasions, holidays, or celebrations where you want to impress.
• Afternoon Treat: Enjoy them as a delightful afternoon snack with a glass of milk or juice.

Additional Tips for Perfect Raspberry Almond Croissants

Achieving perfect Raspberry Almond Croissants requires attention to detail. Here are some tips to help you succeed:

1. Keep Everything Cold: Cold ingredients are key to successful lamination. Ensure your butter, milk, and water are ice-cold throughout the dough-making process. Work in a cool environment if possible.
2. Don’t Overmix the Dough: Overmixing develops too much gluten too early, which can make the dough tough. Mix just until a shaggy dough forms initially.
3. Precise Chilling: Don’t skip or shorten the chilling times. These periods are crucial for allowing the gluten to relax and the butter to firm up, essential for creating distinct layers.
4. Gentle Rolling: Roll the dough gently and evenly. Avoid pressing too hard, which can compress the butter layers. If the dough resists rolling, let it rest in the refrigerator for a few minutes to relax.
5. Maintain Butter Integrity: Watch for butter starting to melt or squeeze out during rolling. If this happens, immediately return the dough to the refrigerator to chill and firm up before continuing.
6. Proper Proofing Environment: Proof croissants in a warm (but not hot), draft-free environment. Too much heat can melt the butter, while too little warmth will result in slow or insufficient proofing. A slightly warm oven (turned off) with the door ajar, or a warm spot in your kitchen can work well.
7. Egg Wash Application: Apply the egg wash gently just before baking. Avoid letting excess egg wash pool at the base of the croissants, which can prevent proper rising.
8. Baking to Golden Brown: Bake the croissants until they are a deep golden brown. This ensures they are fully cooked and have a crisp exterior. Undercooked croissants can be doughy inside.

Frequently Asked Questions (FAQ) About Raspberry Almond Croissants

Here are some common questions bakers have when making Raspberry Almond Croissants:

Q1: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries, but thaw them completely and drain off any excess liquid thoroughly before making the raspberry filling. Fresh raspberries will provide a better texture and flavor, but frozen are a viable substitute when fresh are not available.

Q2: Can I make the croissant dough ahead of time?
A: Absolutely! Making the dough ahead of time is actually recommended. You can prepare the dough up to the point of the final chill (after the third turn) and store it in the refrigerator for up to 2 days, or freeze it for longer storage (up to 1 month). Thaw the frozen dough overnight in the refrigerator before shaping and baking.

Q3: Can I freeze baked Raspberry Almond Croissants?
A: Yes, baked croissants can be frozen. Allow them to cool completely, then wrap them individually in plastic wrap and place them in an airtight freezer bag. Freeze for up to 1 month. To reheat, bake from frozen at 350°F (175°C) for 10-15 minutes until warmed through and crisp.

Q4: My croissants didn’t rise much during proofing. What went wrong?
A: Several factors can affect proofing:
* Yeast Activity: Ensure your yeast is fresh and active.
* Proofing Temperature: The proofing environment might have been too cold. Find a slightly warmer spot.
* Overworking Dough: Overworking the dough during kneading or rolling can make it tougher and less likely to rise.
* Too Cold Dough: If the dough was too cold after chilling, it might take longer to proof. Allow it to warm up slightly before proofing.

Q5: My almond filling is too runny. How can I fix it?
A: If your almond filling is too runny, it could be due to several reasons:
* Butter Temperature: Ensure your butter is softened but not melted. If it’s too warm, the filling will be too loose.
* Ingredient Ratios: Double-check your ingredient measurements, especially for almond flour and butter.
* Adding More Flour: You can try adding a tablespoon or two of extra almond flour or all-purpose flour to thicken the filling.

Q6: Can I make plain almond croissants using this recipe?
A: Yes, to make plain almond croissants, simply omit the raspberry filling and use only the almond filling. You can also brush the tops of the shaped croissants with a simple syrup (equal parts sugar and water, simmered until dissolved) after baking for extra shine and sweetness before dusting with powdered sugar and sliced almonds.

Q7: What if I don’t have bread flour? Can I use all-purpose flour?
A: Bread flour is highly recommended for croissants due to its higher protein content, which develops more gluten and creates the desired flaky texture. However, you can use all-purpose flour as a substitute in a pinch, but the croissants may be slightly less airy and flaky.

Q8: How do I know when the croissants are perfectly baked?
A: Perfectly baked croissants should be a deep golden brown color all over. They should feel light and airy, and when you tap the bottom, they should sound hollow. The internal temperature should reach around 200-210°F (93-99°C). If they are still pale or soft, they likely need more baking time.

Enjoy the process of making these Raspberry Almond Croissants! They are a truly rewarding bake that will impress anyone who tastes them. Happy baking!

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