Chocolate Almond Croissants
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