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Chocolate Almond Croissant Recipe

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4.2 from 70 reviews

These Chocolate Almond Croissants combine flaky, buttery croissants with a rich almond frangipane filling, infused with fragrant cardamom and orange zest, and studded with chunks of dark chocolate. Finished with a simple syrup brushing and toasted sliced almonds for a perfect balance of moistness and crunch, these croissants are an elegant treat perfect for breakfast or dessert.

Ingredients

Cardamom Simple Syrup

  • 1/4 cup white granulated sugar
  • 1/4 cup water
  • 1 strip orange zest
  • 7 cardamom pods
  • 1 tsp pure vanilla extract

Almond Frangipane Filling

  • 1/2 cup unsalted butter (softened)
  • 1/2 cup white granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp fresh orange zest
  • 1/4 tsp ground cardamom
  • 2 tsp pure almond extract
  • 1 1/2 cups almond flour
  • Pinch sea salt

Assembly

  • 6 day-old croissants (sliced in half horizontally)
  • 6 oz dark chocolate (cut into small chunks, divided)
  • 1/2 cup sliced almonds
  • Powdered sugar (for dusting)

Instructions

  1. Make Cardamom Simple Syrup: In a small saucepan, combine the sugar, water, orange zest, and cardamom pods. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat, stir in vanilla extract, and let it cool to room temperature.
  2. Prepare Almond Frangipane Filling: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, beat together softened butter, ground cardamom, sugar, and orange zest with a hand mixer until smooth and fluffy. Add eggs and almond extract, mixing until combined. Stir in almond flour and a pinch of sea salt until the mixture is smooth.
  3. Assemble Croissants: Slice each croissant in half horizontally. Using a pastry brush, lightly brush the inside of each croissant half with the cooled simple syrup. Transfer the almond filling to a piping bag and pipe it onto the bottom halves of each croissant, reserving some filling for the tops.
  4. Add Chocolate and Top Croissants: Sprinkle chopped dark chocolate pieces evenly over the almond filling on each croissant bottom half, then replace the top halves of the croissants.
  5. Final Touches: Brush the croissant tops lightly with the remaining simple syrup. Pipe small amounts of the reserved almond filling onto the tops, then sprinkle sliced almonds over them, pressing gently to adhere.
  6. Bake: Place the assembled croissants on the lined baking sheet and bake for 18-20 minutes, or until the tops are golden brown and the filling is set.
  7. Cool and Serve: Remove croissants from the oven and let them cool for about 10 minutes. Just before serving, dust generously with powdered sugar. Enjoy your chocolate almond croissants warm or at room temperature.

Notes

  • Using day-old croissants helps them hold their shape and absorb the filling without becoming too soggy.
  • Ensure eggs are at room temperature to help the almond filling mix smoothly.
  • Feel free to use dark or semi-sweet chocolate chunks according to your preference.
  • The cardamom and orange zest add a subtle aromatic flavor that complements the almond well; do not skip these for the best results.
  • Store leftover croissants in an airtight container and reheat gently before serving.

Find it online: https://recipethrive.com/chocolate-almond-croissant-recipe/