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Chocolate Almond Croissants

Course Dessert
Prep Time 25 minutes
Cook Time 25 minutes
Cooling 15 minutes
Servings 4

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.