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Almond and Chocolate Croissant
A sweet bakery‑style almond and chocolate croissant made with pre‑baked croissants, a rich almond cream, dark chocolate chips, and toasted almond flakes. The croissants are brushed with simple syrup, filled, baked again until golden, and finished with a dusting of powdered sugar. Perfect for a quick breakfast or indulgent snack.
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Critical Success Points
- • Brush croissants evenly with simple syrup to prevent dryness.
- • Do not over‑fill with almond cream; excess will leak during baking.
- • Bake until the almond cream reaches an internal temperature of at least 75°C (165°F) to ensure the egg is fully cooked.
Safety Warnings
- • Hot oven and baking sheet can cause burns; always use oven mitts.
- • Simple syrup is hot when prepared; handle with care.
- • Almond cream contains raw egg; ensure it reaches 75°C (165°F) during baking.
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