These Chocolate Almond Croissants are a bakery-style treat made by filling buttery croissants with chocolate and luscious almond cream, then baking them until crisp, golden, and fragrant.
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This double-baked pastry combines two classic flavors: chocolate and almond, for a rich and decadent croissant that's perfect for breakfast, brunch, or an afternoon treat with coffee.
The best part? They're incredibly easy to make using store-bought croissants.
Why you'll love this recipe
Delicious: rich chocolate + nutty almond flavor.
Quick and easy: with simple ingredients and uses day-old croissants.
Perfect for brunch or weekend baking: an elevated bakery-style pastry at home.
What are chocolate almond croissants?
These chocolate almond croissants are a variation of my easy double-baked almond croissants, which are traditionally made by filling day-old croissants with sweet almond cream (also known as frangipane), topping them with sliced almonds, and baking them for a second time.
Ingredients you'll need
- granulated sugar
- water
Croissants:
- large croissants: preferably day-old; you can use homemade or store-bought
- unsalted butter: softened
- granulated sugar: adds sweetness
- large egg: acts as a binder
- vanilla extract
- almond extract: or sub with vanilla extract
- almond flour: is ground almonds; enhances the nutty almond flavor
- unsweetened cocoa powder
Optional:
- dark chocolate: chopped or use chocolate batons
Garnish:
- flaked almonds
- powdered sugar: for dusting
How to make chocolate almond croissants at home
Prepare the croissants:
Preheat oven to 350°F/177°C.
Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
In a small saucepan, combine 2 tablespoon water with 2 tablespoon granulated sugar.
Bring to a simmer over low heat until the sugar is dissolved.
Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the chocolate almond frangipane:
In a bowl, combine butter, sugar, egg, vanilla extract, almond extract, almond flour, and cocoa powder.
Give everything a mix with a fork or whisk.
Assemble:
Divide the chocolate almond frangipane mixture onto the bottom half of each croissant, reserving some for the tops.
Replace the top half of the croissant.
Smear the remaining chocolate almond frangipane on the top of the croissant.
Garnish with almond flakes.
Bake at 350°F/177°C for 20-25 minutes, the croissants are crisp.
Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
Remove from oven and let croissants cool completely.
Dust croissants with powdered sugar before serving.
Variations
Try experimenting with different fillings:
- milk chocolate or dark chocolate (chopped, or batons)
- hazelnut chocolate spread
- white chocolate & macadamia nut
Add a melted chocolate drizzle on top for even more chocolatey richness.
How to serve & store
Chocolate almond croissants are best enjoyed fresh and warm.
However, they can be stored in an airtight container at room temperature for up to 1 day and reheated briefly in the oven.
Expert tips
Day-old croissants work best since they absorb the filling without becoming soggy.
Use good-quality cocoa powder for the best flavor.
Don't overfill the croissants or the filling may spill out during baking.
Bake until deep golden for the best crisp texture.
Avoid microwaving, which will soften the pastry.
Other delicious croissant recipes you may like
Did you make this recipe?
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Chocolate Almond Croissants
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Croissants:
- 2 day-old croissants
Simple syrup:
- 2 tablespoon granulated sugar
- 2 tablespoon water
Chocolate almond frangipane:
- 15 g unsalted butter softened
- 60 g granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 60 g almond flour
- 14 g unsweetened cocoa powder
Optional:
- 30-60 g dark chocolate chopped or chocolate batons, for more chocolatey flavor
Garnish:
- 1 tablespoon flaked almonds
- 1 teaspoon powdered sugar for dusting
Instructions
Prepare the croissants:
- Preheat oven to 350°F/177°C.
- Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.
Make the simple syrup:
- In a small saucepan, combine 2 tablespoon water with 2 tablespoon granulated sugar.
- Bring to a simmer over low heat until the sugar is dissolved.
- Let it cool and lightly brush the insides of the croissants with simple syrup.
Make the chocolate almond frangipane:
- In a bowl, combine butter, sugar, egg, vanilla extract, almond extract, almond flour, and cocoa powder.
- Give everything a mix with a fork or whisk.
Assemble:
- Divide the chocolate almond frangipane mixture onto the bottom half of each croissant, reserving some for the tops. Add chopped dark chocolate or chocolate batons, if using.
- Replace the top half of the croissant.
- Smear the remaining chocolate almond frangipane on the top of the croissant.
- Garnish with almond flakes.
- Bake at 350°F/177°C for 20-25 minutes, the croissants are crisp.
- Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).
- Remove from oven and let croissants cool completely.
- Dust croissants with powdered sugar before serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Such a beautiful and indulgent bake, Michelle! I love that almond and chocolate combination - so rich, flaky, and absolutely irresistible.
Neil
Michelle, these Croissants look heavenly! I can see me enjoying them next weekend! Thank you!