Chocolate Almond Croissants

If you’re a fan of pastries that are both indulgent and easy to make, this chocolate almond croissants recipe is about to become your new favorite treat.

They’re crispy and flaky on the outside, with plenty of sweetness and nutty almonds. 

But it’s the filling that’ll leave you weak in the knees. Also known as frangipane, it’s creamy, nutty, and a dream when paired with dark chocolate.

I hope you’ve got company coming; otherwise, you might just eat the whole batch – I almost did!

Why You’ll Love These Chocolate Almond Croissants

Cut Down on Food Waste: Breathe new life into day-old croissants by transforming them into a luxurious chocolate and almond-filled pastry.

Impressive Presentation: These elegant croissants, with their almond-studded tops and dusting of powdered sugar, are sure to wow guests on any occasion.

Quick & Easy Preparation: Since this recipe uses day-old croissants, it’s a convenient and time-saving option for a delicious homemade snack without the need for extensive baking skills or preparation time.

Ingredients

• Croissants: 1-3 days old work best. It’s the secret to a sturdy base that stands up to the decadent filling.

• Dark Chocolate: Chopped into small pieces so it melts into pockets of pure bliss in each bite.

• Salted Butter: Beats together with sugar and almond flour for a fluffy, flavorful cream filling.

• Granulated Sugar: Sweetens the deal. 

• Almond Flour: The nutty hero that provides rich flavor and texture to the buttery filling.

• Large Egg + Yolk: The binding agent that ensures a smooth, cohesive almond cream.

• Almond & Vanilla Extract: Double the flavor, double the fun. 

• Whole Milk: Just a splash so the frangipane isn’t too thick. 

• Sliced Almonds: Toasted and nutty, they add the perfect crunch to every bite.

• Powdered Sugar: A dusting of snow-like sweetness to finish off this dreamy pastry.

How to Make Chocolate Almond Croissants

Imagine biting into a crisp, golden croissant, its delicate layers giving way to a rich almond filling and pockets of melted dark chocolate. 

The aroma of almonds and chocolate wafting from the oven is enough to make anyone’s mouth water.

But while it may look and taste gourmet, it’s effortless to recreate at home.

1. COMBINE the sugar and the water in a microwave-safe bowl. Microwave in 30-second intervals, stirring until the sugar is dissolved. Stir in the almond extract and set aside to cool.

2. BEAT the butter and sugar in a large bowl until light and fluffy. Scrape the bowl, then beat in the almond flour until blended.

3. MIX in the egg, yolk, almond extract, vanilla, and milk until smooth. Set aside.

4. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper.

5. CUT the croissants in half horizontally. Brush the insides with the simple syrup.

6. SPREAD the almond filling on the bottom halves, leaving a border. Add the chocolate, then place the tops back on.

7. PIPE a line of the almond filling on the top of each croissant. Press the sliced almonds into the filling.

8. BAKE on the prepared baking sheet for 12–16 minutes until golden brown.

9. COOL for 10–15 minutes, then drizzle with chocolate and dust with powdered sugar. Enjoy!

Tips For the Best Chocolate Almond Croissants

The key to these fantastic chocolate almond croissants is using day-old croissants, which are sturdier and will hold up better to the filling. 

Don’t worry, the simple syrup helps revive them and adds more almond flavor.

Meanwhile, using high-quality chocolate and a generous amount of homemade almond cream makes them an irresistible treat!

And with these tips, they’ll be perfect every time!

• Bakery croissants. Buy double the next time you get fresh, and leave half out to dry for a few days. The more stale they are, the better they’ll absorb the syrup. 

• Quality chocolate. Choose high-quality dark chocolate with at least 60% cocoa solids for the most decadent flavor. Or go for a mix of semi-sweet and milk if you like it sweeter. 

• Almond flour. Use finely ground blanched almond flour for a smooth filling texture.

• Flavorful syrup. Feel free to add orange zest or cinnamon to the syrup for a flavor boost.

• Generous filling. Spread a thick layer of almond cream inside the croissant and use plenty of chopped chocolate so each bite is flavorful and indulgent.

• Bake until golden. Bake the filled croissants until the almond cream is set, and the tops are a deep golden brown.

• Cool slightly. If you dive right in, they’ll be a gooey mess – and you’ll burn your tongue. Instead, let them cool and set up before enjoying. 

How to Store

Since these are already day-old croissants, I think they’re best eaten right away. 

If you want to make them ahead, I recommend prepping the filling and buying the croissants, then assembling them the day you need them.

That said, they will store quite well for a few days and reheat nicely too.

To Store: Place cold leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and store in the fridge for up to a week.

To Reheat: Wrap the croissants in foil, being careful not to squeeze them, and bake at 325°F for 5-10 minutes.

More Indulgent Treats You Have to Try

Viral Cookie Croissant
Cannoli
Banana Chocolate Chip Cupcakes with Cream Cheese Frosting
Orange Chocolate Chip Ricotta Cookies