Chocolate Almond Croissants

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Let’s talk about a recipe for the easiest and most delicious buttery and flaky croissants – it’s simply irresistible! These croissants are crispy on the outside, filled with the creamiest almond filling, and topped off with rich chocolate. They’re like a taste of France right in your own kitchen, and trust me, they’re even better than what you find in a French bakery!

Chocolate Almond Croissants

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast, Dessert
Servings 8


  • 6 to 8 croissants preferably 1 to 3 days old
  • 1/2 cup sliced almonds
  • Powdered sugar
  • 1/2 cup high-quality semi-sweet chocolate chopped
  • 1/2 cup high-quality milk chocolate chopped

**Almond Simple Syrup:**

  • 1/2 cup water
  • 1/3 cup sugar
  • 1 teaspoon almond extract

**Almond Filling:**

  • 1 1/2 cups almond flour
  • 3/4 cup granulated white sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large eggs
  • 2 tablespoons heavy cream


  • **Make the Simple Syrup:** In a pot over medium heat, combine water, sugar, and almond extract. Bring to a boil until the sugar dissolves, then simmer for 10 minutes. Transfer to a bowl and let it cool to room temperature to thicken.
  • **Prepare the Almond Filling:** In a bowl, mix almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream until light and fluffy using a stand or hand mixer.
  • **Assemble and Bake:** Preheat oven to 350°F. Slice the croissants in half and soak both sides in the almond syrup generously. Spread almond filling and chocolate on one side, then close the croissant. Add a line of almond filling on top and sprinkle with sliced almonds. Repeat for the rest of the croissants.
  • **Bake:** Bake in the oven for 12 to 15 minutes until crispy all around. Let them cool for 15 minutes before enjoying!


  • Adjust the amount of chocolate to your liking.
  • For almond-only croissants, skip the chocolate.
  • This recipe yields about 6 to 8 croissants, depending on the filling amount.

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