Low Sodium Chocolate Almond Croissant
Indulge in the buttery, flaky delight of these Low Sodium Chocolate Almond Croissants—a lighter twist on the classic French pastry that doesn’t skimp on flavor. Crafted with low sodium yeast and unsalted butter, these homemade croissants strike the perfect balance between rich and health-conscious. Each golden-brown croissant is filled with a luscious almond cream made from almond flour, powdered sugar, and aromatic almond and vanilla extracts, then topped with a sprinkle of salt-free sliced almonds for a satisfying crunch. To elevate the decadence, dark chocolate chunks melt seamlessly into every bite. With just 30 minutes of prep time and simple folding techniques, this recipe delivers bakery-quality results that are perfect for brunch, dessert, or a special weekend treat. Serve warm, and watch these melt-in-your-mouth pastries disappear!
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Recipe Information
Ingredients
- 1.5 cups Unsalted butter
- 4 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast, low sodium
- 1.25 cups Milk
- 1 cup Dark chocolate, chopped
- 0.5 cup Almond flour
- 0.5 cup Powdered sugar
- 2 Eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 0.5 cup Salt-free sliced almonds
Instructions
In a small saucepan, heat the milk to lukewarm (about 110°F). Remove from heat and sprinkle the low sodium yeast over the milk. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the flour and granulated sugar. Add the yeast mixture and one of the eggs, then stir until a dough begins to form.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 hours, or until doubled in size.
While the dough is rising, prepare the almond filling by mixing the almond flour, half of the powdered sugar, one egg, almond extract, and vanilla extract in a bowl until smooth. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x18 inches.
Spread 1 cup of unsalted butter evenly over the rolled dough. Fold the top third over to the center and then the bottom third over the top, similar to folding a letter.
Roll out the folded dough into another 12x18 inch rectangle. Turn 90 degrees and fold into thirds again. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll the chilled dough into a rectangle and cut into 6 smaller rectangles.
Spoon a small amount of almond filling and chopped dark chocolate onto each piece of dough.
Fold each piece of dough over the filling, sealing the edges. Arrange them on the prepared baking sheet.
Brush the tops of each croissant with the beaten egg. Sprinkle with remaining powdered sugar and salt-free sliced almonds.
Bake in the preheated oven for about 20 minutes or until golden brown.
Allow to cool slightly before serving.
Nutrition Facts
Calories |
5642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 662.7 g | 241% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 186.9 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 928 mg | 71% | |
| Iron | 56.6 mg | 314% | |
| Potassium | 3001 mg | 64% | |
*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.
