Chocolate Almond Croissant
Indulge in the buttery decadence of homemade Chocolate Almond Croissants, a true pastry masterpiece that combines layers of flaky, golden dough with a rich and irresistible chocolate almond filling. Perfected through traditional folding and chilling techniques, these croissants boast a delicate, crisp texture that melts in your mouth. Each croissant is rolled with a luscious mixture of dark chocolate chips, almond meal, and vanilla, then topped with an elegant almond garnish that crisps beautifully during baking. Ideal for brunch, dessert, or a weekend treat, this recipe lets you recreate bakery-quality pastries right from your kitchen while filling your home with their heavenly aroma. Whether you’re a pastry enthusiast or looking to impress guests, this luxurious croissant recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 10 g Salt
- 60 g Sugar
- 10 g Instant yeast
- 250 ml Whole milk
- 300 g Unsalted butter (cold)
- 150 g Dark chocolate chips
- 120 g Almond meal (ground almonds)
- 2 Eggs
- 5 ml Vanilla extract
- 30 g Powdered sugar
- 50 g Sliced almonds
- 1 Egg (for egg wash)
Instructions
In a large bowl, combine the flour, salt, sugar, and yeast. Mix well.
Add the milk and one whole egg to the flour mixture. Knead the dough for about 5 minutes until smooth and elastic. Cover with plastic wrap and refrigerate for at least 2 hours.
Slice 250g of cold butter and place between two sheets of parchment paper. Using a rolling pin, pound and shape it into a square about 1cm thick. Chill the butter block in the refrigerator.
Once the dough is chilled, roll it out on a lightly floured surface into a rectangle around 40x20cm. Position the butter block in the center, folding the dough over the butter like an envelope. Seal the edges to completely encase the butter.
Roll the dough lengthwise into a long rectangle around 60x20cm. Fold the top third down and the bottom third up like a business letter. Rotate the dough 90 degrees, wrap and chill for 30 minutes. Repeat this rolling and folding process two more times.
For the chocolate almond filling, mix almond meal, chocolate chips, one egg, vanilla extract, and powdered sugar in a bowl until well combined.
After the final chill, roll the dough out into a large rectangle about 40x25cm. Cut the dough into 12 triangles.
Place a spoonful of the chocolate almond mixture at the wide end of each triangle. Roll up the triangles towards the point to form croissants.
Place the croissants on lined baking trays, cover with a damp cloth and let them rise in a warm place for about 1-2 hours or until doubled in size.
Preheat the oven to 200°C (392°F).
For the egg wash, beat one egg and brush it over the croissants. Sprinkle the tops with sliced almonds.
Bake for about 15-20 minutes or until golden brown.
Cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.4 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
