Check out these amazing Tahini Chocolate Croissants, inspired by @libraebakery in NYC! If you’re crazy about croissants like I am, these chocolate tahini almond croissants will blow your mind. They’re sweet, nutty, and packed with chocolate, making them my new favorite croissant recipe on the blog. And guess what? They’re super easy to make!
Chocolate Tahini Stuffed Croissants
Ingredients
**Simple Syrup:**
- 1/2 cup water
- 1/3 cup sugar
**Tahini Filling:**
- 1 1/2 cups almond flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2/3 cup unsalted butter softened
- 1/3 cup tahini
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 tablespoon heavy cream
- 1-2 tablespoons additional almond flour
**For Assembly:**
- 8-12 croissants 1-3 days old
- 1/2 cup high-quality semi-sweet chocolate chopped
- 1/2 cup high-quality milk chocolate chopped
- White and/or black sesame seeds
- Powdered sugar
Instructions
**Making the Simple Syrup:**
- In a pot over medium heat, combine water and sugar.
- Bring to a boil until the sugar is dissolved, then reduce heat to low and simmer for 10 minutes.
- Transfer the syrup to a bowl and let it cool to room temperature to thicken up.
**Preparing the Filling:**
- In a bowl, mix almond flour, sugar, salt, softened butter, tahini, vanilla extract, eggs, and heavy cream until light and fluffy, using a stand or hand mixer.
**Assembly and Baking:**
- Preheat your oven to 350°F.
- Slice the croissants in half to open them up like a book.
- Generously soak both sides of the croissants in the simple syrup.
- Spread the tahini filling evenly inside and add chocolate to your liking. Close the croissants and add lines of tahini filling on top, then sprinkle with sesame seeds. Repeat for all croissants.
- Bake for 12-15 minutes until crispy all around.
- Let them cool for 15 minutes, then sprinkle with powdered sugar before enjoying!