Carrot Cake Almond Croissants - Fresh Bean Bakery

Ingredients

Carrot Cake Frangipane

50 g carrots finely shredded (½ c.)
56 g unsalted butter room temperature (¼ c.)
75 g granulated sugar (¼ c. + 2 tbsp.)
1 egg room temperature
1 tsp. almond extract
120 g almond flour (1 c.)
3 tbsp. all-purpose flour
⅛ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground ginger
⅛ tsp. ground cloves
40 g sliced almonds (½ c.)
4 large croissants

Cream Cheese Whipped Cream

110 g cream cheese room temperature (½ c.)
1 tbsp. granulated sugar
1 tsp. vanilla bean paste
120 g heavy whipping cream (4 oz.)

Instructions

Frangipane

Preheat the oven to 375°F/ 190°C. Line a baking sheet with parchment paper.
Wash, peel, and finely grate a carrot. Measure out 50g of grated carrot and set it aside.
With a hand or stand mixer fitted with the paddle attachment, beat together the butter and sugar until it's light and fluffy, then beat in the egg, grated carrot, and almond extract until well combined.
Add in the almond flour, all-purpose flour, salt, cinnamon, ginger, and cloves and mix just until the last streak of flour disappears.

Assembly

Slice open each croissant lengthwise, leaving it slightly attached at the end.
Transfer the frangipane to a piping bag fitted with a large round tip (for easy distribution, optional). Pipe a generous amount of frangipane into an even layer on to one side of each croissant. Be sure to reserve a small amount of frangipane for the top of each croissant.
Fold the top half back on top of the croissants, then pipe a line of frangipane on top of each croissant. Use a knife to slightly spread out the frangipane on top.
Press the sliced almonds onto the frangipane on top of each croissant.
Bake the croissants for 10-15 minutes or until the frangipane starts to turn golden brown.

Cream Cheese Whipped Cream

Once the croissants cool to room temperature, make the whipped cream. Add the cream cheese, sugar, and vanilla to a medium-sized mixing bowl. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture on medium speed for 1-2 minutes, until no clumps remain.
While beating, slowly stream in the heavy whipping cream. Continue to beat until soft peaks form.
Transfer the whipped cream to a piping bag and pipe the cream on to each croissant. Serve immediately and enjoy!

Notes

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If you will not be eating all of the croissants at once, keep the cream cheese whipped cream stored separately in the fridge so that you can keep the croissants stored at room temperature. Allow the whipped cream to soften at room temperature a little before serving on top of the croissants.

Nutrition