Chocolate Almond Croissants
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 427
- Total Fat
- 30
- Saturated Fat
- 13
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 22
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 222
- Total: 30 min
- Active: 15 min
Ingredients
Almond Cream:
1/2 cup almond paste
4 tablespoons salted butter, at room temperature
1/4 cup coffee, at room temperature
1 egg yolk
1 heaping teaspoon all-purpose flour
Pinch of salt
To Build:
6 store-bought croissants
One 3-ounce semisweet chocolate bar
1/2 cup sliced almonds
Powdered sugar, for dusting
Chocolate Drizzle:
One 1-ounce semisweet chocolate bar
Splash of cream
Directions
- Preheat the oven to 350 degrees F.
- For the almond cream: Add the almond paste, butter, coffee and egg yolk to a food processor. Process until smooth. Add the flour and salt and pulse to combine.
- To build: Slice the croissants in half lengthwise and set the bottom halves onto a sheet pan, cut side up. Add about a tablespoon of the almond cream to the bottom half of each croissant. Place a half ounce of the chocolate bar, breaking it half if needed, on top of the almond cream, covering the length of the croissant. Top each with the other halves of the croissants, placing them cut side down onto the chocolate. Spread the tops with another tablespoon or so of the almond cream then sprinkle the tops with the sliced almonds.
- Bake until the almonds are golden and the cream has slightly set, 13 to 15 minutes. Remove and allow to cool.
- For the chocolate drizzle: While the croissants are cooling, add the chocolate and cream to a microwave-safe bowl. Microwave in 15 seconds increments, stirring between each, until smooth. Alternatively, combine the two in a double boiler on the stove.
- Once the croissants have cooled, dust each with powdered sugar. Drizzle over the melted chocolate and cream, then serve.