If you’re looking to give classic almond croissants a little something extra to make your taste buds do a double take, these Miso Almond Croissants are just the ticket! Imagine everything you love about a flaky, buttery croissant filled with rich almond cream, but with a subtle, savory depth from white miso paste that makes each bite unexpectedly delicious.
After this miso banana cake became such a big hit with friends, I couldn’t wait to try miso on another recipe. This is such a small twist that makes a big impact, it keeps things interesting without overcomplicating a familiar favorite. And the best part? You can make these miso almond croissants with store-bought croissants, so they’re easy enough for a last minute brunch treat but fancy enough to impress guests.
✨Trang’s Recipe Highlights
- FLAVOR: Buttery, almondy, and sweet, with just a touch of savory from the miso that balances the richness and adds surprising depth.
- TEXTURE: Crispy and flaky croissant shell with a soft, creamy miso almond filling and a golden, slightly crisp top from the baked frangipane.
- EASE: No need to make croissants from scratch – this is a shortcut recipe using store bought croissants, so you can whip these up with minimal fuss.
Everything you’ll need
You’ll need 9 ingredients, pictured below, for these twice-baked almond croissants. But if you want to skip ahead, the complete list of ingredients with quantities and step-by-step instructions are in the recipe card, as always.
Which type of miso to use
As I have mentioned in this miso banana cake post, I prefer white miso for baking, since it has a milder, sweeter flavor that works beautifully in baked goods. For these miso almond croissants, I used the same premium white miso (Marukome brand) with a lower sodium content (290 mg per tablespoon). It adds umami to the almond cream without making it salty.
Store bought vs homemade croissants
Homemade is always the best choice but making croissants from scratch is a long laborious process. So I actually made these with Costco croissants, they’re super cheap and adding the miso almond filling makes them taste “gourmet” – it’s a win-win.
If you get croissants from a different store, depending on the size, you may be able to make more than 5. The Costco croissants used to be a lot bigger, but at the time I tested this recipe, they were a bit larger than my hand, though I think they’re still much larger than other grocery store croissants.
These taste amazing, slightly warm, straight from the oven. Obviously, you’ll want to let them cool down a bit before tucking in so they don’t burn your mouth, but when they’re still warm and crispy is the best! I highly recommend warming leftovers in the oven again before serving to refresh them.
Hungry for more?
Miso Almond Croissants Recipe
Equipment
Ingredients
- 3 oz unsalted butter, room temperature, 85 g
- 1 tablespoon premium white miso, 20 g, low sodium, see notes
- ¾ cup powdered sugar, 78 g
- 1 cup almond flour, packed, 114 g
- 1 tablespoon all-purpose flour, 8 g
- 1 large egg, cold
- 1 teaspoon almond extract
- 5 croissants, I used Costco croissants
- Sliced almonds for topping
- More powdered sugar for dusting
Instructions
- Beat butter and sugar – Add butter, miso paste and powdered sugar to the bowl of your food processor and process until creamy and fluffy. You may need to stop the food processor and scrape down the side to make sure the ingredients are combined thoroughly.3 oz unsalted butter, 1 tablespoon premium white miso, ¾ cup powdered sugar
- Add dry ingredients – In a small mixing bowl, whisk together almond flour and all-purpose flour to distribute evenly. Add the flour mixture to the food processor and process until the mixture is thoroughly combined. Again, you may need to stop the food processor to scrape down the side.1 cup almond flour, 1 tablespoon all-purpose flour
- Add remaining wet ingredients – Lightly beat together egg and almond extract in a small bowl and add it slowly to the food processor through the feed tube while the processor is running until the mixture is thoroughly combined and creamy. You may need to stop the food processor to scrape down the side as well as the bottom of the food processor.1 large egg, 1 teaspoon almond extract
- Chill in the fridge – Transfer the miso almond cream to a pastry bag, seal the top, and refrigerate for at least 2 hours. You can also use a ziploc bag if you don’t have pastry bags.
- Preheat the oven – Set the oven rack in the middle of the oven and preheat to 350°F
- Assemble the almond croissants – Slice all the croissants in half. Cut off the tip of the pastry bag with the almond cream to make a ½” hole. Pipe a single line of almond filling down the middle of all the croissants. Replace the top parts, pipe a generous amount on top following the shape of the croissants. Divide the cream as evenly as you can among the 5 croissants.5 croissants
- Bake – Sprinkle sliced almonds on top of the almond cream and bake for 20 minutes until the top of the miso almond cream is lightly golden. Remove from the oven and allow to cool on a wire rack.Sliced almonds for topping
- Serve – Add a generous dusting of powdered sugar before serving.More powdered sugar for dusting
Notes
- Choose low sodium miso paste: the white miso paste I used in this recipe has 290 mg of sodium per tablespoon. Check the nutrition label when you pick out your miso paste. The brand I used is Marukome. If your miso paste has a higher sodium level, your almond filling will be too salty. Choose low sodium miso paste to add umami without making these salty.
- Almond flour or almond meal: you can use almond flour and almond meal interchangeably in this recipe.
- Mixer will work: if you don’t have a food processor, you can use a stand mixer or an electric hand mixer.
- Yield: you can make 5 miso almond croissants using Costco croissants but may be able to make more if using grocery store croissants that are smaller in size.
- Storage: you can keep these in an airtight container at room temp for a couple of days of store in the fridge for up to a week. You’ll definitely want to reheat leftovers in the oven for 5-7 minutes to crisp them back up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More twice-baked croissants
Looking for more way to gourmefy store bought croissant?
- Add island vibes with these Macadamia Coconut Croissants. They have a delicious macadamia cream filling instead of almond.
- Or add an Asian twist with these Matcha Almond Croissants with a super fun green tea almond cream!
- You can also cut up the day-old croissants and make them into a Croissant French Toast Casserole.
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