Skip to Content

Opening Hours

Today8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm
Tuesday8.00am - 8.00pm
Wednesday8.00am - 8.00pm
Thursday8.00am - 8.00pm

Almond croissants

Serves 4
Prep time:
Cooking time:

French Boulangeries and Patisseries have always held some finesse and mystique that only the French can get away with. Now Dean Brettschneider, host of A Kiwi in Paris, is sponsored by Pams to use as many Pams products as possible to show you it doesn’t need to cost the earth.



  • 4 all-butter croissants – already baked
  • 50g Pams butter, softened
  • 50g Pams sugar
  • 1 egg
  • 50g Pams ground almond
  • 1 tsp amaretto liqueur
  • 1 Tbsp Pams pure plain flour
  • 50g Pams sliced almonds, for decoration
  • Pams icing sugar, for dusting
View the method
  1. To make the almond crème, place the butter and sugar into a mixing bowl and, using a wooden spoon, cream until light and fluffy. 
  2. Slowly add the egg and beat until combined, then beat in the ground almond, flour and amaretto. 
  3. Cover and set aside until required. If you have made it the day before and stored it in the refrigerator, mix with a wooden spoon to soften before filling the croissants.
  4. Preheat the oven to 180ºC. Line a baking tray with non-stick baking paper.
  5. Cut the croissants horizontally almost all the way through. 
  6. Open up the croissant and using a palette knife spread not quite one-quarter of the almond crème onto the bottom layer of each croissant. 
  7. Close up the croissants and spread one-quarter of the remaining almond crème on top of each croissant and sprinkle with a few flaked almonds. 
  8. Place on prepared baking tray and bake for 10 minutes, until the almond crème has set and baked. 
  9. Remove from the oven and allow to cool slightly before dusting with icing sugar. 
  10. Serve immediately.
Back to ingredients