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Powdered sugar covered chocolate almond cream filled croissants on metal baking tray.
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Chocolate Almond Croissants
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
These easy Chocolate Almond Croissants are made with a homemade almond cream filling (an easy almond frangipane with almond paste) and chopped chocolate, and topped with toasted almonds and powdered sugar.
Course: Breakfast
Cuisine: French
Keyword: chocolate almond croissants
Servings: 8 servings
Author: Michelle
Ingredients
  • 8 croissants, day old
Simple Syrup:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
Almond Filling:
  • 1/2 cup unsalted butter
  • 8 oz almond paste*
  • 2 eggs
  • 1 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 1/2 cup semi-sweet or dark chocolate chips, or chopped chocolate bars
Toppings:
  • 1 cup sliced almonds
  • 1/4 cup semi-sweet or dark chocolate chips, or chopped chocolate bars
  • powdered sugar, for dusting
Instructions
  1. Preheat the oven to 375 degrees. Line two large baking sheets with parchment paper and set aside.
Simple Syrup:
  1. To make the almond simple syrup, whisk together sugar, water, almond extract, and vanilla extract in a small pot.
  2. Heat the simple syrup mixture over medium heat until it comes to a boil (and the sugar has completely dissolved). Set aside to cool.
Almond Filling:
  1. Make the almond frangipane filling by using a hand mixer or standing mixer. Beat unsalted butter and almond paste together until well combined. Next, add in eggs, cornstarch, and vanilla extract. Mix until well combined.
Assembly:
  1. With a sharp knife, cut each croissant in half lengthwise. Brush the inside of each half with a little simple syrup.
  2. Spoon 1-2 Tbsp of almond filling on the bottom half of each croissant. Sprinkle about 1 Tbsp of chocolate chips or chopped chocolate on top of the almond filling.
  3. Place the tops of each croissant on each croissant. Then, brush the tops of the croissants with a little more simple syrup.
  4. Then, spoon a little almond filling on top of each croissant (about 1/2 Tbsp or so), then press some sliced almonds and chocolate chips on top of the almond filling.
  5. Bake for about 12-15 minutes, or until the almond croissants are golden brown. Allow to cool a few minutes, then top with powdered sugar.
  6. Serve warm, at room temperature, or cold.
Recipe Notes

Most almond paste comes in 8oz packages, but some do come in 7oz packages. For this recipe, you can use either size and it will not change the outcome of the almond cream frangipane.