Chocolate Almond Croissants Easy

Chocolate almond croissants are a bakery favorite that you can absolutely make at home. Packed with a rich chocolate almond frangipane and bits of dark chocolate, these croissants come out crispy and golden every time. I love how they turn simple, day-old croissants into something completely showstopping for brunch or dessert.

The first time I made these for my family, they disappeared in minutes. Now, every time we have leftover croissants, my kids ask if chocolate almond croissants are happening.

Ingredients

• Granulated sugar: brings sweetness and helps make the croissants moist. Use a clean, pourable sugar to get the best syrup texture.
• Water: is essential for dissolving the sugar and brushing the croissants. Filtered water keeps flavors clean.
• Unsalted butter: soft and at room temp gives a rich base for the frangipane. Look for European-style butter for extra flavor.
• Almond flour: gives the almond filling its signature texture. Choose a super-fine almond flour for ultra-creamy results.
• Powdered sugar: ensures the frangipane is smooth and not grainy. Sift before using to avoid lumps.
• Cocoa powder: adds deep chocolatey color and richness. Dutch-processed cocoa gives the best bittersweet flavor.
• Salt: enhances all the sweet flavors and balances the chocolate. Flaky sea salt or fine salt both work well.
• Large eggs: bind the frangipane and give it a luscious consistency. Bring to room temp for easier mixing.
• Almond extract or vanilla extract: boosts the almond taste. Almond extract makes it taste more traditional but is optional.
• Day-old croissants: absorb the syrup and hold their shape. Dry them out overnight if possible for best results.
• Dark chocolate or chocolate chips: melt into little pools inside each croissant. Use a quality bar with 60 percent cacao or higher if you can.
• Sliced almonds for topping: add crunch and a dramatic look. Choose raw or toasted almond slices from a fresh bag.
• Powdered sugar for dusting: adds bakery flair to finish. Sift it on at the end for an even layer.

Step-by-Step Instructions

Prepare the Simple Syrup:

Pour granulated sugar and water into a small saucepan. Stir the mixture together and heat on medium, watching carefully. Continue heating until the sugar fully dissolves and the liquid turns crystal clear. Let it cool in a separate bowl until you are ready to use it on the croissants.

Mix the Chocolate Frangipane:

In a medium bowl, beat the softened butter with an electric hand mixer until it becomes pale and creamy. Add almond flour, powdered sugar, cocoa powder, and salt. At first the mixture may look grainy and dry, but keep mixing until the ingredients look fully combined and sticky. Crack in the eggs one at a time, beating thoroughly after each addition. Once both eggs are in, add the almond or vanilla extract and blend until the mixture reaches a soft, pipeable consistency.

Preheat and Line Baking Sheet:

Set your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper so nothing sticks and your clean up is easy.

Prepare the Croissants:

Using a sharp bread knife, slice each croissant in half lengthwise to create a top and bottom piece. Place all the bottom halves cut-side up on the lined baking sheet.

Brush with Simple Syrup:

Dip a pastry brush into the cooled syrup and generously brush each croissant half on the cut side. This will keep them moist and add a touch of sweetness.

Fill with Frangipane and Chocolate:

Spoon or pipe a thick layer of the chocolate almond frangipane over the bottom half of each croissant. Reserve a little frangipane for later. Scatter a few pieces of dark chocolate or a small handful of chocolate chips over the frangipane layer.

Assemble and Top:

Gently position the top halves of croissants over the filling. Press down lightly so everything stays in place. Pipe a decorative strip of frangipane across the top of each croissant, then sprinkle with plenty of sliced almonds to stick to the surface.

Bake and Finish:

Slide the tray into the preheated oven and bake for 22 to 25 minutes. The croissants should puff up and turn a shiny golden brown. Allow them to cool for ten minutes on a rack before dusting generously with powdered sugar using a fine mesh sieve. Enjoy while warm or at room temperature.

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I have always loved how the almond extract perfume fills my whole kitchen when these bake. My grandmother used to bake almond pastries for us growing up and now that same scent brings everyone running to the kitchen.

Storage Tips

Once baked and fully cooled, store leftover croissants in an airtight container at room temperature for up to two days. If you want to keep them longer, place them in a freezer-safe bag for up to one month. Reheat in a low oven to regain crispiness before serving.

Ingredient Substitutions

If almond extract is not available, vanilla extract will still taste delicious

Use bittersweet or semisweet chocolate depending on your preference

You can substitute hazelnut flour for almond flour if you want a different twist but stick with ground nuts for the right texture

Serving Suggestions

Serve chocolate almond croissants as part of a brunch buffet alongside fresh berries and hot coffee. For dessert, pair one with a scoop of vanilla ice cream or a drizzle of chocolate sauce for something extra indulgent.

Cultural Context

This pastry is inspired by the classic French almond croissant but with the addition of chocolate. Bakeries in France use almond frangipane to use up stale croissants and prevent waste. The chocolate addition is a fun North American twist that makes it even more irresistible.

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Frequently Asked Questions About the Recipe

→ Can I use store-bought croissants?

Yes, day-old store-bought croissants work perfectly. Slightly stale croissants absorb syrup and filling better than fresh ones.

→ Is almond extract necessary?

Almond extract brings a strong bakery-style almond flavor, but vanilla extract can be used as a substitute if you prefer a milder taste.

→ Can the simple syrup be made ahead?

Yes, prepare the syrup in advance and store it in the fridge for up to two weeks. Use leftovers for drinks or other pastries.

→ How do I keep the croissants crispy?

Bake the filled croissants until golden brown and cool them on a wire rack. Enjoy immediately for best texture.

→ Can I freeze assembled croissants?

Assembled but unbaked croissants freeze well. Thaw and bake from frozen, adding a few minutes to the baking time.

→ What kind of chocolate is best?

High-quality dark chocolate gives a rich flavor, but semi-sweet or milk chocolate chips can be used according to your taste.