Description
Delight in these luscious Chocolate Almond Croissants, featuring flaky day-old croissants filled with rich almond frangipane and melted chocolate. Brushed with a fragrant almond simple syrup and topped with sliced almonds and chocolate chips, these croissants are baked to a golden perfection and dusted with powdered sugar for an irresistible treat perfect for breakfast or dessert.
Ingredients
Scale
Croissants and Syrup
- 8 croissants, day old
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Almond Filling
- 1/2 cup unsalted butter
- 8 oz almond paste
- 2 eggs
- 1 Tbsp cornstarch
- 2 tsp vanilla extract
Chocolate & Toppings
- 1/2 cup semi-sweet or dark chocolate chips, or chopped chocolate bars
- 1 cup sliced almonds
- 1/4 cup semi-sweet or dark chocolate chips, or chopped chocolate bars
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and set them aside for later use.
- Prepare Simple Syrup: In a small pot, whisk together sugar, water, almond extract, and vanilla extract. Heat this mixture over medium heat until it boils and the sugar fully dissolves. Remove from heat and let it cool to room temperature.
- Make Almond Filling: Using a hand or stand mixer, beat the unsalted butter and almond paste together until smooth and well combined. Add the eggs, cornstarch, and vanilla extract, then mix thoroughly until the almond frangipane filling is homogenous and creamy.
- Slice Croissants: With a sharp knife, carefully cut each croissant in half lengthwise. Brush the inside surfaces of each croissant half lightly with the cooled simple syrup to add moisture and flavor.
- Assemble Filling and Chocolate: Spoon 1 to 2 tablespoons of the almond filling onto the bottom half of each croissant. Sprinkle approximately 1 tablespoon of chocolate chips or chopped chocolate over the almond filling for a melty chocolate layer.
- Replace Tops and Finish Assembly: Place the top halves of the croissants over the filling. Brush the tops with additional simple syrup. Then, spoon about 1/2 tablespoon of almond filling onto each croissant top and press sliced almonds and a few chocolate chips onto this layer for crunch and extra richness.
- Bake: Arrange the assembled croissants on the prepared baking sheets and bake for 12 to 15 minutes, or until the croissants turn golden brown and the topping is nicely toasted.
- Cool and Serve: Remove the croissants from the oven and allow them to cool slightly for a few minutes. Dust generously with powdered sugar before serving. These can be enjoyed warm, at room temperature, or cold according to your preference.
Notes
- Using day-old croissants is ideal as they hold their shape better when sliced and filled.
- Almond paste can usually be found in the baking section of grocery stores or specialty food shops.
- If you prefer less sweetness, reduce the amount of chocolate chips in the filling and on top.
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
- For a nut-free variation, omit almond paste and almond extract, substituting with a vanilla custard filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Almond Croissants, Almond Frangipane, Croissant Recipe, French Bakery, Chocolate Pastry, Almond Filling
