High Protein Chocolate Almond Croissant
Elevate your breakfast game with these indulgent yet guilt-free **High Protein Chocolate Almond Croissants**—a perfect blend of flaky decadence and wholesome nutrition. Infused with almond flour and vanilla-flavored whey protein isolate, these croissants deliver a boost of protein while retaining all the buttery layers and crispy texture of the classic French pastry. Dark chocolate chips and sliced almonds add a rich, nutty sweetness, while a light dusting of powdered sugar completes their irresistible appeal. Ideal for post-workout recovery or a luxurious weekend treat, these croissants bring together the art of pastry-making with a health-conscious twist. They're a must-try for anyone seeking high-protein, gourmet breakfast delights!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Whey protein isolate, vanilla flavor
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 7 grams Active dry yeast
- 50 grams Granulated sugar
- 225 grams Unsalted butter, cold and cubed
- 125 milliliters Warm water
- 2 large Eggs
- 100 grams Dark chocolate chips
- 50 grams Sliced almonds
- 2 tablespoons Milk
- 2 tablespoons Powdered sugar
Instructions
In a large mixing bowl, combine almond flour, vanilla whey protein isolate, all-purpose flour, salt, and sugar.
Dissolve yeast in warm water and let it sit for 5 minutes until foamy.
Add yeast mixture and 1 beaten egg to the flour mixture, and knead until a smooth dough forms.
Roll out the dough into a rectangle about 20x30 cm. Distribute the cold cubed butter over 2/3 of the rectangle.
Fold the unbuttered third over the middle third, then fold the buttered section over this. Turn the dough 90 degrees and roll out again to 20x30 cm.
Repeat the folding process two more times, chilling the dough in the refrigerator for 30 minutes between each fold.
Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
After the final chilling, roll the dough into a rectangle about 25x40 cm, then cut into 12 triangles.
Place chocolate chips and sliced almonds at the base of each triangle, and roll towards the point. Curve ends to form crescent shapes.
Transfer croissants to the prepared baking sheet. Brush with remaining beaten egg mixed with milk.
Let rise at room temperature for 30 minutes.
Bake in the oven for 20 minutes or until golden brown.
Allow to cool slightly before dusting with powdered sugar and serving.
Nutrition Facts
Calories |
4958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.9 g | 450% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 117.0 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 922 mg | 71% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 1708 mg | 36% | |
*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.
