Salted Caramel Almond Croissants
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Flaky, buttery croissants filled with a rich salted caramel and crunchy almond filling.
Ella x
Ingredients
- 250all-purpose flour
- 10 gsalt
- 200 gsugar
- 225 gunsalted butter
- 50 gcocoa powder
- 2large eggs
- 120 mlalmond milk
- 150 gsalted caramel sauce
- 100 gsliced almonds
- 100 gconfectioners' sugar
- 50 gunsalted butter, softened
- 5 gflaky sea salt
Detail level
Instructions
- 1
Preheat oven to 200°C. Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, salt, and sugar.
- 3
Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
Add the cocoa powder and mix until well combined.
- 5
In a small bowl, whisk together the large eggs and almond milk. Add this mixture to the dough and mix until a shaggy dough forms.
- 6
Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut into long, thin triangles.
- 7
Place a tablespoon of salted caramel sauce at the base of each triangle, leaving a 1cm border at the top.
- 8
Sprinkle a few sliced almonds on top of the caramel sauce.
- 9
Roll each triangle into a croissant shape, starting from the wide end. Place on the prepared baking sheet.
- 10
Brush the tops with a little unsalted butter and sprinkle with confectioners' sugar.
- 11
Bake for 20-25 minutes, or until golden brown.
- 12
While the croissants are baking, melt the flaky sea salt in a saucepan with a tablespoon of hot water. Brush the tops of the croissants with the melted salt.
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