How to Make Holiday Gingerbread Almond Croissants

Master the Lamination Technique

Create 27 distinct butter layers through three perfect letter folds with proper temperature control.

Balance the Gingerbread Spice Profile

Harmonize warm spices with the almond base without overwhelming the delicate pastry flavor.

Perfect the Proofing Process

Achieve ideal rise while maintaining defined layers for maximum flakiness.

Execute Precise Shaping Methodology

Create uniform triangles and consistent filling distribution for professional-quality results.

Baking Tips

Keep all ingredients and dough as cold as possible during the lamination process for the flakiest layers.

For the best results, use European-style butter with at least 82% fat content for lamination.

The dough can be frozen after the final lamination for up to 1 month - thaw overnight in the refrigerator before shaping.

If your kitchen is warm, work quickly and return dough to the refrigerator if it becomes too soft at any point.

For a make-ahead option, shaped unbaked croissants can be refrigerated overnight and baked fresh in the morning.

For extra gingerbread flavor, add 1 tablespoon finely minced crystallized ginger to the almond filling.

These croissants are best enjoyed the day they're baked, but can be refreshed in a 300°F oven for 5 minutes the next day.

Holiday Gingerbread Almond Croissant

Name: Holiday Gingerbread Almond Croissant
Prep time: 2 h
Cook time: 25 min
Total time: 14 h
Yield: 12 croissants
Cuisine: French, Holiday Fusion
Ingredients: For the croissant dough:; 4 cups all-purpose flour; 1/3 cup granulated sugar; 2 teaspoons salt; 2 1/4 teaspoons active dry yeast; 1 1/4 cups cold milk; 2 tablespoons unsalted butter, melted; 1 1/2 cups (3 sticks) high-quality unsalted butter, cold for lamination; For the gingerbread almond filling:; 2 cups almond flour; 1 cup powdered sugar; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 2 tablespoons molasses; 1 tablespoon vanilla extract; For assembly and finishing:; 1 egg, beaten (for egg wash); 1 cup sliced almonds; 2 tablespoons coarse sugar crystals; 2 tablespoons powdered sugar for dusting; Optional glaze:; 1 cup powdered sugar; 1 tablespoon molasses; 1-2 tablespoons milk; 1/4 teaspoon vanilla extract

A festive twist on the classic French pastry, these Holiday Gingerbread Almond Croissants combine buttery laminated dough with the warm spices of traditional gingerbread and rich almond filling. Perfect for holiday brunches or special winter breakfasts, these croissants feature a delicate balance of textures—crisp exterior, tender flaky layers, and a sumptuous filling enhanced with molasses, ginger, and warming spices. Topped with sliced almonds and a light dusting of powdered sugar, these elegant pastries bring seasonal cheer to the breakfast table and make an impressive addition to any holiday spread.

Prep Time

Cook Time

25 Minutes

Total Time

14H

Chef

JUE

Ingredients

Custard Cream

For the croissant dough:

4 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons salt

2 1/4 teaspoons active dry yeast

1 1/4 cups cold milk

2 tablespoons unsalted butter, melted

1 1/2 cups (3 sticks) high-quality unsalted butter, cold for lamination

For the gingerbread almond filling:

2 cups almond flour

1 cup powdered sugar

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup unsalted butter, softened

2 large eggs

2 tablespoons molasses

1 tablespoon vanilla extract

For assembly and finishing:

1 egg, beaten (for egg wash)

1 cup sliced almonds

2 tablespoons coarse sugar crystals

2 tablespoons powdered sugar for dusting

Optional glaze:

1 cup powdered sugar

1 tablespoon molasses

1-2 tablespoons milk

1/4 teaspoon vanilla extract

Instructions

Day 1 - Make the dough: In a large bowl, whisk together flour, sugar, salt, and yeast. Add cold milk and melted butter, mixing until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 3-4 minutes until smooth. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour.

Prepare the butter block: Place the cold butter sticks between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into an 8x5 inch rectangle. Keep chilled until needed.

First lamination: Roll chilled dough into a 16x10 inch rectangle. Place the butter block on the bottom two-thirds of the dough. Fold the top third over the middle, then fold the bottom third over that (like a letter).

Turn the dough 90 degrees, roll out again to a 16x10 inch rectangle, and repeat the letter fold. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

Second and third lamination: Repeat the rolling and folding process two more times, chilling the dough for 1 hour between each lamination. After the final fold, wrap the dough and refrigerate overnight (8-12 hours).

Day 2 - Prepare the gingerbread almond filling: In a medium bowl, mix together almond flour, powdered sugar, ginger, cinnamon, nutmeg, cloves, and salt.

In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, then add molasses and vanilla extract.

Fold the dry almond mixture into the butter mixture until well combined. Refrigerate until ready to use.

Shape the croissants: Remove the dough from the refrigerator and roll out on a lightly floured surface to a 24x12 inch rectangle, about 1/4 inch thick.

Trim the edges to create a neat rectangle. Cut the dough into 6 equal rectangles, then cut each rectangle diagonally to create 12 triangles.

Spread about 2 tablespoons of the gingerbread almond filling across the wide end of each triangle, leaving a small border.

Roll each triangle from the wide end toward the point, placing the point side down. Curve the ends slightly inward to create the classic croissant shape.

Place shaped croissants on parchment-lined baking sheets, leaving 2-3 inches between each one. Cover loosely with plastic wrap and let proof at room temperature until visibly puffy, about 1-2 hours.

Preheat oven to 375°F (190°C). Brush the croissants with egg wash, then sprinkle with sliced almonds and coarse sugar crystals.

Bake for 20-25 minutes, until deeply golden brown. Transfer to a wire rack to cool for at least 20 minutes.

Optional glaze: Whisk together powdered sugar, molasses, milk, and vanilla until smooth. Drizzle over cooled croissants.

Finish by dusting lightly with powdered sugar just before serving.

Holiday Gingerbread Almond Croissant

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Holiday Gingerbread Almond Croissants

Holiday Gingerbread Almond Croissant

Ingredients

Instructions