Almond and Chocolate Croissant

Ingredients

• 8 pieces Plain pre‑baked croissants (Baked the day before; slightly stale makes them easier to cut and soak)
• 1/2 cup Simple syrup (sugar water) (Mix equal parts sugar and water, heat until sugar dissolves, cool before use)
• 100 g Unsalted butter, softened (Room temperature for easy mixing)
• 100 g Almond flour (Finely ground almonds; gives the classic almond cream texture)
• 80 g Powdered sugar (For sweet almond cream and final dusting)
• 1 Large egg (Provides structure to the almond cream; will be baked fully)
• 1 tsp Vanilla extract (Adds depth of flavor)
• 50 g Dark chocolate chips (Semi‑sweet; fold into almond cream for extra chocolate pockets)
• 30 g Sliced almond flakes (Toast lightly for extra crunch before topping)
• 2 tbsp Powdered sugar for dusting (Optional final sweet touch)

Instructions

1. Preheat oven and prepare workspace

   Set the oven to 180°C (350°F) and line a baking sheet with parchment paper. Gather the pre‑baked croissants, syrup, almond cream ingredients, chocolate chips, and almond flakes.

   Time: PT5M

   Temperature: 180°C

2. Make simple syrup (if not already prepared)

   Combine 1/4 cup sugar and 1/4 cup water in a small saucepan. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool.

   Time: PT5M

3. Brush croissants with syrup

   Using a pastry brush, lightly coat each croissant with the cooled simple syrup, making sure the surface is evenly wet but not dripping. Set them aside on a plate to let excess drip off.

   Time: PT5M

4. Prepare almond cream filling

   In a mixing bowl, cream together the softened butter, almond flour, powdered sugar, egg, and vanilla extract until smooth and glossy. Fold in the dark chocolate chips.

   Time: PT10M

5. Fill the croissants

   Using a spoon or small spatula, place a generous dollop (about 1‑1.5 tbsp) of almond cream in the center of each brushed croissant. Spread lightly, leaving a small border. Sprinkle a few extra chocolate chips on top of the filling for extra pockets of chocolate.

   Time: PT5M

6. Add almond flakes

   Scatter toasted almond flakes evenly over the tops of the filled croissants. Lightly press to help them adhere.

   Time: PT2M

7. Bake until golden

   Place the prepared croissants on the lined baking sheet and bake for 17‑20 minutes, or until the almond cream is set, the egg is fully cooked, and the tops are golden brown and crisp.

   Time: PT20M

   Temperature: 180°C

8. Finish with powdered sugar

   Remove the croissants from the oven, transfer to a cooling rack, and immediately dust with powdered sugar using a fine sieve.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g