Very Berry Croissants Recipe

This luxurious Very Berry Croissants Recipe revives day-old pastries by soaking them in syrup and filling them with a boozy, velvet-smooth almond cream. Topped with a mountain of frozen blueberries and a cinnamon-oat streusel, these “twice-baked” treats emerge from the oven crisp, golden, and bursting with fruit—a true French patisserie experience at home.

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Very Berry Croissants Ingredients

The Almond Cream (Frangipane):

• 1 cup Almond Paste: Provides the intense, chewy almond center. Ensure it is soft and fresh.
• 8 tablespoons Salted Butter: Softened, to blend smoothly with the paste.
• 1/2 cup Dark Rum: Adds a deep, warming complexity.
• 1 tablespoon All-Purpose Flour: Thickens the cream.
• 1 large Egg: Binds the filling.
• 2 teaspoons Almond Extract: Amplifies the nuttiness.

The Cinnamon Oat Streusel:

• 1 1/2 sticks Salted Butter: Cold and cubed.
• 1 1/2 cups All-Purpose Flour & 1 1/2 cups Old-Fashioned Oats: The base for the crunchy topping.
• Sugars: 1 cup Turbinado sugar (for crunch) and 3/4 cup Brown sugar (for moisture).
• Spices: 1 tsp cinnamon and 1 tsp kosher salt.

The Assembly:

• Six 1-day-old Store-bought Croissants: Stale croissants hold their structure better during the second bake.
• 3 cups Frozen Blueberries: They hold their shape and release juice slowly.
• 1/4 cup Simple Syrup: (1 cup sugar dissolved in 1 cup water). Keeps the pastry moist.
• Powdered Sugar: For dusting.

How To Make Very Berry Croissants

1. Whip the Almond Cream: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, almond paste, dark rum, flour, almond extract, and egg. Mix on medium speed for 1 to 2 minutes until the mixture is pale, smooth, and fluffy. Set aside.
2. Pulse the Streusel: In a food processor, combine the cold butter, flour, oats, turbinado sugar, brown sugar, cinnamon, and salt. Pulse several times until the mixture forms coarse crumbs. Do not over-process; you want distinct pebbles of butter and oats.
3. Prep the Croissants: Cut each croissant in half lengthwise. Place them cut-side up on a parchment-lined baking sheet. Generously brush the cut surfaces with simple syrup (about 1 teaspoon per half). This syrup mimics the “almond croissant” bakery technique, keeping the interior moist while the exterior crisps.
4. Layer the Fillings: Spread a thick layer of the almond cream onto each croissant half. Top generously with the frozen blueberries, pressing them slightly into the cream. Finally, heap the oat streusel over the berries, covering them completely.
5. Freeze to Set: Place the baking sheet in the freezer for at least 2 hours. Crucial Step: This freezes the butter in the streusel and firms up the almond cream, preventing the toppings from sliding off during baking.
6. Bake: Preheat your oven to 350°F (175°C). Remove the croissants from the freezer and place them on a baking sheet. Bake for 15 to 17 minutes. The almond cream should be set (not liquid), and the streusel should be deep golden brown.
7. Serve: Remove from the oven and dust generously with powdered sugar. Serve warm or at room temperature.

Recipe Tips

• Almond Paste vs. Marzipan: Make sure you buy Almond Paste, not Marzipan. Almond paste has a higher nut content and less sugar, which is essential for the structure of the baking cream. Marzipan is too sweet and candy-like.
• The Freezing Step: Do not skip the freezing step! If you bake these immediately, the heavy toppings will melt and slide right off the croissant. Freezing ensures everything stays piled high and bakes into a cohesive unit.
• Day-Old Bread: Fresh croissants are too soft and will collapse under the weight of the fillings. If your croissants are fresh, leave them out on the counter overnight to stale slightly.
• Make-Ahead Magic: Once frozen (after step 5), you can wrap these individually in plastic and keep them in the freezer for months. When you want a fancy breakfast, just unwrap and bake directly from frozen.

What To Serve With Berry Croissants

• Café au Lait: A milky coffee is the traditional French pairing.
• Yogurt Parfait: Layers of yogurt and granola complement the berry flavors.
• Fresh Melon: A light fruit side balances the rich pastry.
• Earl Grey Tea: The bergamot notes pair lovely with the almond.

How To Store Very Berry Croissants

• Freeze (Unbaked): As noted, these are designed to be stored frozen. Keep them wrapped in plastic in the freezer for up to 2 months.
• Room Temperature (Baked): Once baked, they are best eaten the same day. Store in a paper bag for up to 24 hours.
• Reheat: If baked and cooled, refresh them in a 350°F oven for 5 minutes to crisp the streusel back up.

Very Berry Croissants Nutrition Facts

• Calories: 680 kcal
• Fat: 35g
• Carbohydrates: 82g
• Protein: 10g
• Sugar: 45g

Nutrition information is estimated per croissant half (loaded).

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