Low Sodium Croissant aux Amandes
Indulge in the delicate, nutty decadence of our Low Sodium Croissant aux Amandes—a lighter take on the classic French almond croissant. Perfectly buttery, flaky layers are achieved through traditional lamination, while a rich almond filling made with almond flour and a hint of almond extract adds a sweet, sophisticated flavor. These croissants are crafted with unsalted butter and minimal sodium ingredients, making them a heart-friendly treat without compromising on taste. Topped with sliced almonds for added crunch and a touch of elegance, this recipe provides the perfect balance of texture and flavor. Whether you're serving them at brunch, as a mid-morning snack, or alongside an afternoon coffee, these low sodium almond croissants are sure to impress. With detailed instructions for achieving bakery-quality results, even novice bakers can master this delightful pastry.
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Ingredients
- 200 grams Unsalted butter
- 500 grams All-purpose flour
- 60 grams Granulated sugar
- 10 grams Instant yeast
- 250 milliliters Whole milk
- 2 units Large eggs
- 5 milliliters Vanilla extract
- 100 grams Almond flour
- 80 grams Powdered sugar
- 5 milliliters Almond extract
- 50 grams Sliced almonds
- 1 unit Egg wash (egg + water)
Directions
Step 1
Begin by preparing the dough. In a large mixing bowl, combine 500 grams of all-purpose flour, 60 grams of granulated sugar, and 10 grams of instant yeast.
Step 2
In a small saucepan over medium heat, combine 250 milliliters of whole milk and 50 grams of unsalted butter, heating gently until the butter is just melted. Allow the mixture to cool slightly.
Step 3
Add the milk mixture, vanilla extract, and 1 egg to the dry ingredients and mix to form a dough.
Step 4
Knead the dough on a lightly floured surface for about 10 minutes until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 90 minutes, or until doubled in size.
Step 5
Punch the dough down and roll it out into a large rectangle, about 1 cm thick. Spread 150 grams of unsalted butter over two-thirds of the dough.
Step 6
Fold the unbuttered third of the dough over the middle third, then fold the remaining third over the top, creating layers. Turn the dough by 90 degrees and repeat this rolling and folding process three more times. Chill the dough for at least 30 minutes in the refrigerator between each fold.
Step 7
Preheat your oven to 200°C (400°F).
Step 8
After chilling the final time, roll the dough into a large rectangle again and cut into 12 triangles. Roll each triangle from the wide end to form a croissant shape.
Step 9
To prepare the almond filling, combine 100 grams almond flour, 80 grams powdered sugar, 1 egg, and 5 milliliters almond extract in a bowl until smooth.
Step 10
Slice each formed croissant to open it slightly and fill with a spoonful of the almond mixture. Brush the tops with egg wash.
Step 11
Sprinkle sliced almonds over each croissant.
Step 12
Bake in the preheated oven for about 20 minutes or until golden brown and crispy.
Step 13
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
| Serving size | (1417.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5062.8 |
| Total Fat 272.6g | 0% |
| Saturated Fat 114.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 935.8mg | 0% |
| Sodium 310.1mg | 0% |
| Total Carbohydrate 572.2g | 0% |
| Dietary Fiber 33.8g | 0% |
| Total Sugars 157.8g | |
| Protein 112.2g | 0% |
| Vitamin D 213.4IU | 0% |
| Calcium 864.1mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 1642.2mg | 0% |
Source of Calories