Almond Croissants with Mixed Berries

These croissants are an easy way to turn store-bought pastry into something truly festive. Inside is a tender almond cream and juicy berries, topped with a golden crust and sliced almonds. The recipe is especially convenient for breakfast or a late brunch: you can assemble the croissants ahead of time and just bake before serving. Best served warm, generously dusted with powdered sugar.

Ingredients

• 2 tbsp honey
• 60 ml bourbon, optional
• 2 pinches sea salt
• 115 g butter, softened
• 2 eggs
• 1 tsp vanilla extract
• 140 g almond flour
• 8 plain croissants, homemade or store-bought
• 2 cups mixed berries
• 25 g sliced almonds
• powdered sugar for serving

Preparation

1. Preheat the oven to 175°C. Line a baking sheet with parchment paper.

   

2. In a small saucepan combine 240 ml water, the honey, the bourbon (if using), and 1 pinch of salt. Bring to a boil over high heat, remove from the heat and let cool slightly.

   

3. In a bowl, beat the softened butter, eggs, and vanilla extract until creamy. Add the almond flour and another pinch of salt, mixing until smooth.

   

4. Slice the croissants in half horizontally. Using a pastry brush, lightly brush the cut sides with the honey-bourbon mixture. Spread the almond cream on the bottom half of each croissant, then distribute the berries over the cream, leaving a little border. Replace the top half and place on the baking sheet. Repeat with the remaining croissants, reserving about 1/4 cup of the cream for the tops. Brush the tops with the remaining cream and sprinkle with sliced almonds.

   

5. Bake 12–15 minutes, until the croissants are golden. Leave on the baking sheet for 5 minutes, then dust generously with powdered sugar and serve warm.

   

Notes

💛 For this recipe it's convenient to use good-quality ready-made plain croissants.

💛 Bourbon is optional — the syrup will work well without it.

💛 Croissants can be assembled ahead, stored in the refrigerator, and baked just before serving.