Chocolate Almond Croissants
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.
8
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
Make Ahead: Assemble croissants the night before (except for topping with almonds and extra filling), then add toppings and bake fresh in the morning.
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.
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.
Nutrition
Calories: 390kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 285mg | Potassium: 168mg | Fiber: 3g | Sugar: 13g | Vitamin A: 480IU | Calcium: 57mg | Iron: 2.2mg