If you love twice baked almond croissants, you’re going to love this twice baked Lucky Charms Almond croissant. It’s super simple and looks amazing, like you spent either a ton of money or time on it. And the best part is that it tastes great too! So many times I’ve been disappointed by “Instagram” food, but this croissant definitely didn’t disappoint.
I’ve been wanting to make twice baked almond croissants from some time now. They’re one of my all time favorite things to get at bakeries. They’re really easy to make too: take a croissant, halve it, spread some almond cream in the middle, put it back together, brush it with more almond cream and coat it in almonds. The outsides get all crispy and crunchy from the almonds and the insides are full of delicious almond cream deliciousness.
Anyway, instead of going to typical twice baked route, I went rogue and did a Lucky Charms version. Lucky Charms were on sale at the store this week and I bought us a small box as a treat. I was saying that I wanted to do some Lucky Charms foods and Mike came up with the idea of a croissant and I just ran with it.
Instead of just sticking Lucky Charms marshmallows on top of the croissant, I also added crushed cereal to the almond cream and a bit of uncrushed cereal in the middle. The result was a super Lucky Charms flavored croissant. To be honest, I was kinda of worried that this would be totally over the top, but Mike and devoured it. It was so good.
How To Make Twice Baked Lucky Charms Almond Croissant
- 1.5 tablespoons butter
- 1.5 tablespoons sugar
- 10 grams egg, about 1 teaspoon
- splash vanilla
- 2 tablespoons ground almonds
- 2 teaspoons crushed Lucky Charms cereal
- 1/2 tablespoon flour
- pinch of salt
- 1 good quality croissant
- 1/4 cup Lucky Charms cereal (I went with the chocolate variety)
- 1/4 cup Lucky Charms marshmallows
Heat the oven to to 350°F.
Cream together the butter and sugar. Mix in the egg and vanilla. Stir in the crushed cereal, flour, and a pinch of salt.
Cut the croissant in half and spread on the cereal almond cream, saving 1 tablespoon for the top of the croissant. Sprinkle on the cereal and top with the other half of the croissant.
Bake for 10 minutes then remove from the oven. Microwave the remaining cereal almond cream for 10 seconds and brush on top of the croissant. Sprinkle on the marshmallows and bake for another five minutes. Let cool completely before enjoying.