Craquelin croissant

  • Portions 6
  • Preparation 120 minutes
  • Cook 20-25 minutes
Recommended consumption time
  • Breakfast
  • Lunch
  • Brunch
  • Snacks
  • Appetizer

Recipe created by

Tina Wilson, Corporate Chef

Download recipe

Ingredients used

  • 115g unsalted butter, softened
  • 115g AP flour
  • 25.5g fine almond flour
  • 1/8 tsp kosher salt
  • 50g praline grains


  • STEP 1

    In a stand mixer, blend the brown sugar and the butter until smooth. Add in the flour and salt and blend on medium low speed until no dry ingredients are still visible.

  • STEP 2

    Add in the praline grains until combined. The dough should appear damp and crumbly.

  • STEP 3

    Using your hands, bring the dough together to form a ball. The dough should be sticky; do not add extra flour.

  • STEP 4

    Press the dough into a rectangle on parchment paper. Cover it with another piece of parchment paper and roll it out until an even 1/8 thickness all around.

  • STEP 5

    Place on a sheet pan and then in the freezer for at least 5 minutes, or refrigerate for a minimum of 15 minutes.

  • STEP 6

    Cut the dough to the desired shape and place on each section of the frozen croissant.

  • STEP 7

    Bake the croissant for 20 – 25 minutes at 350°F until golden brown.