Gluten-Free Chocolate Almond Croissant
Indulge in the ultimate breakfast treat with these decadent Gluten-Free Chocolate Almond Croissants. Crafted with a flaky, buttery dough made from gluten-free all-purpose flour and layered with smooth almond meal and rich dark chocolate, this recipe delivers all the flavor and texture of traditional croissants without the gluten. With a careful lamination process to ensure perfect puffiness and a luscious almond-chocolate filling rolled into each crescent, these croissants are a showstopper for any occasion. Finished with a golden egg wash and baked to perfection, they’re irresistible served warm with a cup of coffee or as a delightful addition to brunch. Perfect for satisfying sweet cravings without compromising dietary needs, this recipe is a must-try for gluten-free baking enthusiasts!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 teaspoons Xanthan gum
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 teaspoons Instant yeast
- 1.25 cups Warm milk (gluten-free)
- 1 cup Unsalted butter (cold)
- 2 large Eggs
- 0.5 cup Almond meal (ground almonds)
- 1 cup Dark chocolate, finely chopped
- 1 teaspoon Almond extract
- 1 large Egg yolk (for egg wash)
- 2 tablespoons Water
Instructions
In a medium bowl, mix the gluten-free all-purpose flour, xanthan gum, sugar, salt, and instant yeast.
Gradually add the warm milk to the dry ingredients while stirring to form a dough. Once combined, knead the dough for about 5 minutes until smooth. Cover and let rest for 1 hour.
While the dough is resting, prepare the butter layer. Place the cold butter between two sheets of parchment paper and roll it out into a 5x8 inch rectangle. Refrigerate until needed.
After the dough has rested, dust a work surface with gluten-free flour and roll out the dough into a 16x10 inch rectangle.
Place the chilled butter in the center of the dough and fold the dough over the butter to enclose it, pinching the edges to seal.
Roll the dough out gently into a 16x10 inch rectangle. Fold it into thirds like a letter. Wrap in plastic wrap and refrigerate for 30 minutes. Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
After the final resting, roll out the dough into a large rectangle about 1/4 inch thick. Cut into 12 triangles.
In a small bowl, combine almond meal, chopped dark chocolate, and almond extract.
Place a spoonful of the almond-chocolate mixture at the base of each triangle and roll towards the tip, forming a croissant shape. Secure the tip underneath to prevent unrolling.
Place croissants on a baking sheet lined with parchment paper. Let rise in a warm area for 20 minutes.
Preheat the oven to 400°F (200°C).
Make an egg wash by beating the egg yolk with water. Brush the tops of the croissants with the egg wash.
Bake for 18-20 minutes or until golden brown.
Transfer to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
5113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.0 g | 413% | |
| Saturated Fat | 177.6 g | 888% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1098 mg | 366% | |
| Sodium | 2794 mg | 122% | |
| Total Carbohydrate | 510.7 g | 186% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 89.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 832 mg | 64% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2471 mg | 53% | |
*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.
