{"id":166135,"title":"Gluten-Free Almond Croissant with Red Berry Jam","modified":"2026-08-25T19:14:20+02:00","plain":"Craving an almond pastry without tackling gluten-free laminated yeasted dough? Start with a ready-made gluten-free croissant: soak it with vanilla syrup, fill it with almond cream and jam, then bake it once more. The almonds turn golden and crisp, while the center stays tender. Finish with a dusting of icing sugar. You\u2019ll find the rest of my gluten-free breads and pastries all in one place.\n\n\n\nThe same almond cream is used in this gluten-free pear frangipane tart.\n\n\n\nWhat Is a Gluten-Free Almond Croissant with Red Berry Jam?\n\n\n\nIt\u2019s a gluten-free croissant sliced lengthwise, brushed with vanilla syrup, filled with red berry jam and almond cream, then baked again under a layer of sliced almonds. Chef Rommel Reyes\u2019s version is all about speed: use store-bought gluten-free croissants so you can go straight to assembling and baking.\n\n\n\nThe almond cream is both gluten-free and lactose-free, made with plant-based butter and non-dairy cream (or heavy cream if you eat dairy). The jam adds a sweet-tart note that cuts through the richness of the almond cream, while the sliced almonds bring crunch against the softer pastry and silky filling.\n\n\n\nKey ingredients\n\n\n\nGluten-free croissants: use Sch\u00e4r croissants, sold in packs of 4. You can also choose another brand that works for you.\n\n\n\nA quick note on lactose: Sch\u00e4r croissants are definitely gluten-free, but not necessarily 100% lactose-free. If you avoid dairy, it\u2019s better to start with Sch\u00e4r gluten-free, lactose-free puff pastry and make your own almond croissants.\n\n\n\nGluten-free, lactose-free almond cream: this is the heart of the filling. Make it by whipping plant-based butter with sugar, then adding the cream in two additions before mixing in the almond flour and gluten-free flour.\n\n\n\nRed berry jam: it adds a bright, tangy note. Blackcurrant jam works well too, and you can swap in any jam you like.\n\n\n\nVanilla syrup: made with water, sugar, and vanilla, it\u2019s quickly brought to a boil and then set aside. Use it to moisten the croissants before filling and baking so they stay flaky outside and tender inside, with a little chew.\n\n\n\nSliced almonds: these go on top. They toast to a deep golden brown in the oven and add a crisp contrast to the pastry and cream.\n\n\n\nAnother breakfast treat: gluten-free chocolate banana bread.\n\n\n\nTechnical notes and pitfalls to avoid\n\n\n\nThe idea is simple: using ready-made gluten-free croissants saves time, while careful moistening and assembly keep them soft in the center and crisp on top.\n\n\n\nAlmond cream: texture and mixing order\n\n\n\nWhisk the softened plant-based butter and sugar with an electric mixer until light and creamy. Add the cream in two additions, waiting until the first is fully absorbed before adding the rest. Continue mixing until smooth.\n\n\n\nFinish by mixing in the almond flour and gluten-free flour on low speed, just until evenly combined.\n\n\n\nVanilla syrup: moisten without soaking\n\n\n\nStart by quickly making the vanilla syrup: bring the water, sugar, and vanilla (extract or vanilla bean) to a boil, then set aside. Next, slice the croissants lengthwise with a bread knife so you don\u2019t crush them.\n\n\n\nBrush the inside with syrup before filling. This extra moisture keeps the outside flaky and the inside softer, with a little chew.\n\n\n\nFilling: quantities and assembly\n\n\n\nSpread a spoonful of jam inside each moistened croissant, then top with 2 tablespoons of almond cream. Close the croissant, then pipe 2 tablespoons of almond cream over the top.\n\n\n\nAdd the sliced almonds next. You can scatter them over the top, or press the filled croissant directly onto the almonds instead of sprinkling them on. The cream will spread slightly and hold even more almonds in place.\n\n\n\nBaking and finishing\n\n\n\nPreheat the oven to 190\u00b0C, then bake for 13 to 15 minutes, until the almonds are deeply golden and crisp.\n\n\n\nLet cool, dust with icing sugar, and serve.\n\n\n\nStaying with almonds, try these lactose-free macarons with lemon cream.\n\n\n\nFor more inspiration, browse my gluten-free recipes.\n\n\n\nRecipe developed by Chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tGluten-Free Almond Croissants with Red Berry Jam\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 package Schar croissants (4 croissants)100 g sliced almonds60 g red berry jampowdered sugar (as needed)100 g softened lactose-free butter100 g sugar3 g salt100 g almond flour20 g gluten-free flour50 g lactose-free double cream or heavy cream (whipping cream)10 g vanilla extract or 1 vanilla bean100 g water50 g sugar10 g vanilla extract or 1 vanilla bean\t\n\t\n\t\tAlmond creamBeat the lactose-free butter and sugar with an electric mixer until light and creamy.Add the cream in two additions, letting each addition absorb fully before adding the next. Mix until smooth.Add the almond flour and gluten-free flour, then mix on low speed until smooth and fully combined.Preparation, filling, and bakingMake the vanilla syrup first: bring the water, sugar, and vanilla powder or extract to a boil. Set aside.Slice the croissants lengthwise with a bread knife. Brush the cut sides with the vanilla syrup to moisten them.Spread a spoonful of jam inside each moistened croissant. Top with 2 tablespoons of almond cream over the jam.Pipe 2 tablespoons of almond cream on top of each filled croissant, then sprinkle with sliced almonds. You can also press the filled croissant into the sliced almonds instead of sprinkling them on top. This spreads the almond cream over the surface and helps more almonds stick.Preheat the oven to 190\u00b0C, then bake for 13-15 minutes, or until the almonds are golden and crisp.Let cool, then dust with powdered sugar before serving.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166135"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166135\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164294"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}