Miso Almond Croissants Recipe
Classic almond croissants get an upgrade with white miso paste, adding a sweet-salty depth that makes every bite unexpectedly delicious.
Servings: 5 croissants
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
Serving: 130g | Calories: 589kcal
