Flaky croissant dough, soft almond filling, melted dark chocolate, and crunchy almond topping… Just describing these makes us believe there’s nothing better than fresh chocolate almond croissants.
When almonds and chocolate are added to anything, we become instant fans. But when they’re combined inside flaky croissant dough with an almond topping, we are completely obsessed.
These chocolate almond croissants are no exception. We use day-old croissants, fill them with homemade almond filling and chocolate, making them simple and a great way to use up day-old croissants.
CHOCOLATE ALMOND CROISSANT FAQS
Can I leave out the orange blossom water?
Yes! While we love the flavor, you can omit the orange blossom water. We still recommend using almond extract for flavor in the syrup. We adore almond extract and add it to almost everything.
Can I use almond paste instead of almond flour or meal?
No, this recipe is designed for almond flour or meal. Almond paste would make the center too sticky. Save the almond paste for another delicious almond recipe like our Italian rainbow cookies.
Do the croissants need to be day-old?
Yes, day-old croissants work best. They are a bit stiffer and drier, making the best almond croissant.
Can I leave out the chocolate to just make almond croissants?
Yes, just follow the recipe but leave out the chocolate for a classic almond croissant.
Can I leave out the milk in the filling?
We find that adding a touch of milk or heavy cream makes the filling softer. If you don’t have any on hand, you can leave it out instead of adding water.
Chocolate Almond Croissants
Ingredients
- – 4 day-old croissants
- – 2 oz dark chocolate 4 squares
#### Orange Blossom Soak:
- – 1/4 cup sugar
- – 1/4 cup water
- – 1/4 teaspoon almond extract
- – 1 tablespoon orange blossom water not extract
#### Almond Cream:
- – 1 stick salted butter 1/2 cup
- – 1/2 cup granulated sugar
- – 1 cup almond flour
- – 1 egg
- – 1/4 teaspoon salt
- – 1/2 teaspoon almond extract
- – 1 tablespoon vanilla bean paste
- – 2 tablespoons whole milk or heavy cream
#### Topping:
- – 1/3 cup slivered almonds
- – Powdered sugar
Instructions
**Almond Cream:**
- In a stand mixer or large bowl with a hand mixer, beat the butter on medium-high speed until light and fluffy.
- Add the almond flour and sugar, and cream for 1-2 minutes until light and fluffy.
- Add the salt, extracts, and egg, and continue to beat until evenly combined.
- Add the milk and beat until just incorporated. Set aside.
**Orange Blossom Soak:**
- Add the sugar and water to a saucepan. Heat over medium heat until the sugar is dissolved.
- Remove from the heat and add the orange blossom water. Set aside.
**Assembly:**
- Preheat the oven to 350°F.
- Cut each croissant in half and place each half cut side up. Using a pastry brush, soak each side liberally with the orange blossom sugar soak.
- Spread 1/5 of the almond filling on the bottom half of each croissant, leaving a 1/4-inch border along the edge.
- Break each square (1/2 oz) of chocolate into 3 pieces and place them on top of the almond cream. Place the top half back on each croissant.
- Divide the remaining almond cream into 4 parts and spread a portion on top of each croissant, covering it evenly.
- Scatter about 1-2 tablespoons of slivered almonds on top, pressing them slightly into the almond cream.
- Bake for 25 minutes or until golden.
- Let them cool for 15-20 minutes, then finish with powdered sugar.