Chocolate Almond Croissants

Flaky croissant dough, soft almond filling, melted dark chocolate and crunchy almond topping… Just describing these affirms our belief that there is not anything better than fresh chocolate almond croissants. 

When there are almonds and chocolate added to just about anything, we are quickly fanatics. However, when almonds and chocolate are added to the center of flaky croissant dough with almond topping, we are entirely obsessed… These chocolate almond croissants are no exception to that obsession. Plus, we use day-old croissants and stuff them with the homemade almond filling and chocolate. This makes them simple and a great way to use up day-old croissants.

Although the chocolate and almond makes these easy to love, our obsession with almond croissants began long before we started making these. After school, our mom often baked with us. We usually made something simple like rice krispies or peanut butter cookies, but occasionally, on very special days, she instead took us out to get a treat. Our favorite of all the places was a little bakery called Parker-Lusseau. We always scanned the case for our favorite of all the pastries… the almond croissant. Our love of almond croissants started there, in a little bakery in Monterey, California. To this day, Parker-Lusseau still has the dreamiest of almond croissants.

When we moved to San Francisco, we began the hunt for our favorite almond croissant in the city. Thankfully we have a cousin who lived here and clued us into the best croissant in San Francisco–Arsicault. From plain to ham and gruyere, every croissant at Arsicault bakery is incredible. Although we love them all, the chocolate almond croissant is our absolute favorite. On Saturday mornings, lines span the length of the block for good reason. It was here that we were introduced to the chocolate almond croissant. 

Over the years, after waiting in line at Arsicault time and time again (which is still very much worth it!) and eating our weight in croissants, we have come up with our own version of the delicious chocolate almond croissant. It starts with day-old croissants. These are a little bit drier than fresh croissants and make the perfect base for the almond stuffed twice baked version. Before adding the stuffing, they are soaked with an orange blossom sugar syrup. Then, like with all our favorite almond croissants, the center is stuffed with almond filling. We also add a few squares of dark chocolate. We top them with a little more of the filling and sprinkle almonds on top. They are then baked until they are golden and gooey in the center. They are simply delicious. 

Components of Chocolate Almond Croissants:

1. Day Old Croissants: Almond croissants are actually made with day-old croissants as opposed to stuffed and then baked. This dryer, day-old croissants allow the filling to absorb making the perfect almond croissant. Plus, instead of making croissants, you can pick them up at the store or bakery and have exactly what you need for this recipe.
2. Orange Blossom Soak: To revive the croissants and add in a little sweetness and flavor, we make an orange blossom soak. This syrup also has a little bit of almond extract which gives the classic almond croissant flavor in the syrup. 
3. Almond Filling: To make the almond filling, we add butter, sugar, almond flour, egg, vanilla and almond extract, and a little bit of milk. The butter, sugar, and almond flour create an almond paste like filling. The egg binds the filling together. The vanilla and almond extract create amazing flavor and the touch of milk creates a softer almond filling. 
4. Almond Topping: To top the almond croissants, spread a little almond filling and scatter almonds on top. The topping will become golden, crispy, and packed with almond flavor. 

Chocolate Almond Croissant FAQs:

Chocolate Almond Croissant Recipe

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Chocolate Almond Croissants

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Cooling 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Ingredients

• 4 day old croissants
• 2 oz of dark chocolate 4 squares

Orange Blossom Soak:

• ¼ cup sugar
• ¼ cup water
• ¼ teaspoon almond extract
• 1 tablespoon orange blossom water carlo, not extract

For the cream:

• 1 stick salted butter 113 grams
• 1/2 cup granulated sugar 100 grams
• 100 grams almond flour 1 cup
• 1 egg
• ¼ teaspoon salt
• ½ teaspoon almond extract
• 1 tablespoon vanilla bean paste
• 2 T whole milk or heavy cream

For topping:

• ⅓ 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 in the almond flour and sugar and cream for 1-2 minutes until light and fluffy
• Add in the salt, extracts, and egg and continue to beat until evenly combined
• Add in 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 degrees
• Cut each croissant in half and place each half of the croissant cut side up. Using a pastry brush, soak each side liberally with the orange blossom sugar soak
  
• Spread the 1/5 of the almond filling on the bottom half of each croissant. While filling, leave a ¼” border along the outside of the croissant (you should have 1/5 remaining after filling all 4)
  
• Break each square (½ oz) of chocolate in 3 and place the pieces of chocolate in the center on top of the almond cream. Place the top back on the croissant
  
• Split the remaining almond cream in 4 and place a quarter on top of each of the almond croissants. Spread the almond cream in an even layer until it covers the top
  
• Scatter over ~1-2 tablespoons of slivered almonds. The almond cream will allow them to stick, but press them in slightly after scattering
  
• Bake for 25 minutes or until golden
• Let them cool for 15-20 minutes. Finish with powdered sugar