Buttery croissants meet dark chocolate, almond filling, and a light sprinkle of sugar in these chocolate almond croissants. With almond flour, dark chocolate, and day-old croissants, they’re rich, flaky little wonders just waiting to be devoured.
Imagine shuffling into the kitchen, hair a little wild, coffee in hand, and finding a tray of these beauties fresh from the oven. The smell alone—nutty, sweet, a touch toasty—does half the work waking you up. These chocolate almond croissants walk that delightful tightrope between pastry-shop fancy and low-lift home comforting. It’s a cozy weekend bake or a Tuesday something-extra (because you found a bag of croissants that are a liiittle past their prime).
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chocolate Almond Croissants Recipe
This isn’t a “reinvent-the-wheel” kind of breakfast. It’s croissants, but glow-up mode. That said, let’s be real—any excuse to use almond extract and eat chocolate for breakfast, right?
- Ridiculously simple to make: You just squish, smear, melt, and drizzle. Minimal angst, maximum payoff.
- Cozy with a crunchy twist: The sliced almonds on top get toasty and golden, adding that crunch with each bite.
- Uses what you probably already have: Got some sad croissants from two days ago? This is their redemption arc.
- Decadent but not too sweet: Balanced by the dark chocolate and almond filling—sweet without going full dessert.
- Satisfies those bakery cravings: But you’re in slippers, at home, and your oven did all the work.
Ingredient Notes
Before you get too whisk-happy, let’s peek at what’s in this. Nothing fancy, but a few ingredients have specific roles that make the croissants shine.
- Sugar and water: This is your simple syrup base. It softens the croissants just slightly and adds a whisper of sweetness.
- Almond extract: A little goes far. It adds that unmistakable marzipan-like aroma without the density.
- Salted butter: Go salted. The contrast with the sweet almond filling? Magic.
- Almond flour: Gives the filling its texture and depth. It’s tender, rich, and perfectly nutty without being gritty.
- Egg and egg yolk: These bind the filling and give it structure—plus instant fluff-factor.
- Day-old croissants: Slightly stale ones work best because they soak up the syrup without getting soggy.
- Dark chocolate: Rich and bittersweet, it offsets the sweet filling beautifully. Use something you’d eat on its own.
- Sliced almonds: For texture and a toasty nutty finish.
- Powdered sugar: Strictly for glamour, if we’re being honest. But it totally works.
How To Make This Chocolate Almond Croissants Recipe
You don’t need a pastry degree or a laminating roller. Just a bowl, a spoon, and possibly the strength to not eat the filling with a spatula.
-
Start with the syrup: In a microwave-safe bowl, mix sugar and water. Microwave in 30-second bursts, stirring in between, until everything’s dissolved. Once done, stir in almond extract and let it chill off to the side. This step’s sneakily important—it wakes up the croissants and gives ’em a second life.
-
Whip up the almond filling: In a big bowl, cream the softened butter and sugar until airy and fluffy. Then scrape down the sides (yes, even that stubborn bottom corner), and beat in the almond flour until it turns into thick almond paste happiness.
-
Add the egg, yolk, flavors, and milk: Keep that mixer going and pour in the egg, that rogue extra yolk, vanilla, almond extract, and milk. What you get is a golden, nutty paste that smells so good, it’ll test your willpower.
-
Set the oven scene: Heat that oven to 350°F. Line a baking sheet with parchment unless you like your croissants welded to the pan (I’ve done that, not proud).
-
Construct the croissants: Halve them lengthwise like tiny buttery books. Brush both insides with the almond syrup. Next, slather or pipe (but seriously, spread works fine) a generous layer of filling on the bottom half. Top with chopped chocolate.
-
Give them their hats back: Place the tops on gingerly—not all the chocolate will behave, but that’s okay. Pipe or dab a little almond filling across the top and press in those sliced almonds.
-
Bake to golden wonderland: Bake for 12–16 minutes. The top should puff a little and the almonds should toast. Your house will genuinely smell like a pastry shop.
-
Finishing touches: Let them cool for about 10–15 minutes (trust me, molten chocolate tongue burns are no joke). Melt the rest of the chocolate in short microwave bursts, then drizzle with reckless joy. Dust with powdered sugar just before you serve!
Storage Options
These croissants are best slightly warm, but don’t stress if your batch lasts longer than brunch. Pop leftovers in an airtight container at room temp for a day or two; just don’t let ’em hang out on the counter too long or they’ll turn on you.
If you’re saving them for a rainy Tuesday or a late-night snack situation, wrap them tightly and freeze. Do it before drizzling with chocolate if you can—that way they stay fresher and mess-free.
To reheat, the oven’s your best friend. Skip the microwave (sog-factor risk is real). Toss in a 300°F oven for about 8–10 minutes, enough to re-crisp and cozy them back up. Then drizzle with fresh melted chocolate and carry on with your very good day.
Variations and Substitutions
Got slightly different ingredients on hand or want to play around with flavors? You’ve got options.
-
White chocolate instead of dark: It’s sweeter and milder. You could even sprinkle in a bit of freeze-dried raspberries for contrast (fancy but so good). There’s a whole sweet tooth universe to explore if you’re also eyeing these white chocolate cupcakes.
-
Hazelnut extract for almond extract: Totally different flavor profile, but equally rich and cozy. Like if Nutella had a posh cousin.
-
Croissants not super stale? Toast them in a 300°F oven for 5 minutes so they dry out a bit first. You want them thirsty for that syrup.
-
Swap almond flour for finely ground walnuts: Brings an earthy tone that’s great in fall or with cinnamon sprinkled on top.
-
Add citrus zest to the filling: Orange especially plays nice with almond and dark chocolate. Just a pinch, not the whole orange, unless chaos is what you’re going for.
What to Serve with Chocolate Almond Croissants
These cozy, flaky treats absolutely shine on their own, but if you’re turning this into a full breakfast or brunch spread, here are a few friends they like to hang out with:
-
A good strong cup of coffee or espresso. The bitterness pairs beautifully with the melty dark chocolate. Especially if your croissants are still slightly warm and the chocolate’s just gooey enough to smudge the napkin.
-
Fresh berries or citrus slices on the side, for a little burst of acidity. Strawberries and oranges break up the richness in the best way, and they also make things look fancy without trying.
-
A fried egg and a whisper of greens, like arugula with lemon. It adds a savory anchor to balance the pastry parade. Bonus points if you’re channeling your inner brunch café.
-
If you’re going big: a small plate of something savory like these bacon basil cornbread muffins. Salty, herby, and an excellent counterweight to buttery sweetness.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use fresh croissants instead of day-old ones?
Yes, you can, but they’re a little trickier to work with. Fresh croissants are softer, so they might get soggy when you brush on the syrup. If you only have fresh ones, give them a quick toast in the oven to dry them out slightly—that gives them better structure and helps absorb the filling without falling apart.
What kind of chocolate works best in this recipe?
Go with a dark chocolate around 60–70% cacao. It cuts through the sweetness of the almond filling and adds that rich, bittersweet balance. I like to chop it up so you get uneven pieces that melt at slightly different rates—some gooey, some still a little chunky. Chocolate chips can work too, though they don’t melt quite as dramatically.
Can I make them ahead of time?
You sure can! You can assemble them the night before (minus the top filling and almonds), cover them, and store in the fridge overnight. In the morning, top with filling and almonds, then bake fresh. You can also go full prep and bake completely, then reheat in the oven before serving. Just leave the chocolate drizzle for last-minute flair.
Do I need a piping bag for the filling?
Nope, not at all! You can totally spoon and spread the filling with a butter knife or small spatula. Piping might give you slightly neater results, but honestly, I like the rustic look. Plus, less dishes to wash. Win-win.
Chocolate Almond Croissants
Ingredients
Almond Syrup
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 tsp (2 ml) almond extract
Almond Filling
- 1/2 cup (113 g) salted butter softened
- 2/3 cup (135 g) granulated sugar
- 1 cup (100 g) almond flour finely ground
- 1 large egg
- 1 egg yolk
- 1/2 tsp (2 ml) vanilla extract
- 1/2 tsp (2 ml) almond extract
- 2 tbsp (30 ml) milk
Assembly & Topping
- 8 day-old croissants
- 4 oz (115 g) dark chocolate chopped, divided
- 1/3 cup (30 g) sliced almonds
- powdered sugar for dusting
Equipment
- Mixing bowls
- Microwave-safe bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Spatula
- Knife
Instructions
- Make the almond syrup: In a microwave-safe bowl, combine the sugar and water. Microwave in 30-second bursts, stirring between each, until sugar is dissolved. Stir in the almond extract and set aside to cool.
- Prepare almond filling: In a mixing bowl, cream softened butter and sugar until light and fluffy. Add almond flour and mix until just combined. Beat in egg, egg yolk, vanilla, almond extract, and milk until smooth and creamy.
- Preheat oven: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Assemble croissants: Slice each croissant in half horizontally. Brush the cut sides of each half lightly with almond syrup. Spread a generous layer of almond filling on the bottom half and sprinkle with half of the chopped dark chocolate. Place the top half back on, then spread a small dab of filling on top and press in sliced almonds.
- Bake: Place assembled croissants on the prepared baking sheet. Bake for 12–16 minutes, until almonds are golden and tops are slightly puffed.
- Finish: Let croissants cool for 10–15 minutes. Melt remaining chopped chocolate in short microwave bursts and drizzle over the croissants. Dust with powdered sugar just before serving.
Notes
Storage: Best enjoyed warm. Store leftovers in an airtight container at room temp for up to 2 days or freeze un-drizzled croissants, then reheat in the oven and add chocolate drizzle before serving.
Variations: Sub white chocolate or use hazelnut extract, add orange zest, or swap almond flour for finely ground walnuts.
