Chocolate Almond Croissants

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.

Course Breakfast, Dessert, Snack

Cuisine American, Canadian, French

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 793kcal

Author Michelle

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.

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