Nut-Free Chocolate Almond Croissant
Indulge in the flaky, buttery layers of these Nut-Free Chocolate Almond Croissants, a mouthwatering twist on the classic French pastry. Perfect for those with nut allergies, this recipe swaps traditional almond paste with a luscious filling of sweetened condensed milk infused with almond extract (completely nut-free!) and rich dark chocolate chips. With a homemade laminated dough that delivers a perfectly crisp exterior and pillowy center, these croissants are baked to golden perfection and ideal for breakfast, brunch, or a decadent afternoon treat. Elevate your baking skills with detailed step-by-step instructions, and enjoy the reward of warm, fresh, and irresistibly fragrant croissants straight from your own kitchen!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 40 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 250 milliliters Whole milk
- 1 large Eggs
- 5 milliliters Vanilla extract
- 200 grams Sweetened condensed milk
- 150 grams Dark chocolate chips
- 5 milliliters Almond extract (nut-free)
- 1 egg wash Egg wash (1 egg and a splash of milk, beaten together)
Instructions
In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk along with the vanilla extract and let it sit for 5 minutes until foamy.
Add the yeast mixture to the flour mixture along with one beaten egg. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled, about 1 hour.
Meanwhile, shape the butter into a flat rectangle, about 20x15 cm, by placing it between two sheets of parchment paper and rolling it out. Chill in the fridge until firm.
Once the dough has risen, punch it down and roll it into a rectangle twice the size of your butter slab.
Place the chilled butter in the center of the dough rectangle and fold the dough over the butter, sealing the edges to completely encase the butter.
Roll out the dough into a long rectangle, then fold one third towards the center, followed by the other third (letter fold). Rotate the dough 90 degrees and repeat the rolling and folding process once more. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While chilling, prepare the nut-free almond chocolate filling by mixing the sweetened condensed milk with the almond extract. Combine this mixture with dark chocolate chips.
Roll out the chilled dough into a long rectangle about 0.5cm thickness. Cut into triangles with a base of approximately 10 cm each.
Place a spoonful of chocolate mixture at the base of each triangle, then roll up towards the point, tucking the point underneath to secure.
Place the croissants on a baking tray lined with parchment paper, cover with a cloth, and let them proof for 45 minutes at room temperature.
Preheat your oven to 200°C (392°F). Once the croissants are puffy, brush them gently with the egg wash.
Bake for 18-20 minutes or until golden brown. Allow to cool slightly before serving.
Nutrition Facts
Calories |
5852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.7 g | 439% | |
| Saturated Fat | 194.6 g | 973% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 627.2 g | 228% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 223.7 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1174 mg | 90% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 2748 mg | 58% | |
*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.
