I love to make these for a weekend breakfast or brunch. I like to use nice large croissants, but you can swap them out for smaller croissants if you prefer. If you use smaller croissants, the filling and topping should be enough to make 6-8. Finish with a good dusting of confectioners’ sugar before serving. They can be served right away, or at room temperate. They also reheat really well, so they’re great for making ahead! The filling will be lovely and squidgy when the croissants come out of the oven. If you prefer it to be a little drier, simply add less frangipane to the inside of the croissant and more on top of the croissant. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This recipe was first posted April 2017. Updated October 2022 with a couple of recipe tweaks, added tips, some blog housekeeping and a recipe video. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
