Cook the Book | Almond Croissants from 'Maman: The Cookbook'

Photography & Styling by Alison Engstrom

I remember vividly the first time I tasted an almond croissant. It was when I was studying in Paris and I stopped into a boulangerie off the Maubert-Mutalité metro stop in the 5th Arrondissement. I would walk to class everyday and on most days I stopped into a bakery to try a new pastry, solely in the name of ‘research and my French immersion’ and one day I chose an croissants aux amandes. Nestled inside the flaky croissant’s layers, I discovered a sweet almond cream that was an ‘oh my gosh, I have died and gone to heaven moment’. As I started to bake myself, I would soon learn that heavenly filling was frangipane, a delectable blend of almond flour mixed with vanilla, butter and sugar.

I also remember the initial time I ventured into maman’s first bakery in SoHo. The cozy atmosphere in the form of weathered wood tables and iron chairs and pastries piled high in glass cases made it an instant favorite. A review touted them as having some of the best chocolate chip cookies in Manhattan—there are many who claim it both in-stores and online with recipes—so I had to try them. They were indeed delicious and memorable, but so is their quiche, sandwiches and salads. Now devoted patrons and those who don’t live in the area can bake their way into the heart of what makes maman, maman with their debut cookbook, Maman: The Cookbook: All-Day Recipes to Warm Your Heart by Elisa Marshall and Benjamin Sormonte with Lauren Salkeld. Each of the recipes is handed-down or inspired by the founder’s mamans (French for 'mom) and their staff, both former and current. Some noteworthy recipes include Maman’s Nutty Chocolate Chip Cookies, interesting takes on cauliflower (cauliflower grilled cheese with romesco) and a variety of savory and sweet tarts.

One delicious way to begin baking French is to make almond croissants.They are super simple because you don’t have to make your own, rather, most bakeries have croissants that are day-old and this is a perfect excuse to scoop them up, usually at a discounted price. I opted to make my own, a hybrid from Dessert Person by Claire Saffitz and A Good Bake by Melissa Weller, two books I really recommend. To finish off the recipe, I turned to maman’s recipe for Almond Croissants and they were incredible. Here is a slightly adapted version from the book, I hope you enjoy.

For another new cookbook hitting shelves, check out this recipe for Kale Pesto from ‘The Weekday Vegetarians’ by Jenny Rosenstrach

Almond Croissants

Recipe slightly adapted from Maman: The Cookbook

For Frangipane

2 1/4 cups unsalted sliced almonds, divided or 1 1/2 cups almond flour

1 stick unsalted butter, at room temperature

1 tablespoon flour

1/2 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon kosher salt

2 eggs, at room temperature

For Vanilla Simple Syrup

1/2 cup water

1/2 cup sugar

1 teaspoon vanilla extract

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6 day-old butter croissants

confectioners’ sugar, for dusting

Directions: Place 2 cups of sliced almonds in the basin of a food processor; pulse until it resembles a floury consistency about 4 minutes, taking care not to turn it into almond butter. Next, add almond meal to a bowl fitted for a stand-up mixer, followed by butter, flour, sugar, vanilla and salt. Beat at medium speed until it achieves a whipped consistency. Add one egg at a time and beat until fully combined. Place into a pastry bag or a ziplock bag (you can cut the tip off for ease of application) and refrigerate for at least four hours or overnight.

After the frangipane is set, remove from the refrigerator and preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. Next, make the simple syrup. In a heavy-bottomed sauce pan, add water, sugar and vanilla and cook until sugar is dissolved. Allow to cool slightly.

To assemble, slice the croissants in half and brush both interior sides generously with simple syrup. Add a generous layer of frangipane to the bottom of each and top with corresponding half. Add another layer of frangipane to the top of the croissant and place on baking sheet, repeat with remaining five. Top each croissant with remaining 1/4 cup sliced almonds. Bake for 25 to 30 minutes until golden. Dust with confectioners’ sugar when cooled and enjoy!

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Book was sent c/o publisher