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.