Chocolate Almond Croissants

Chocolate Almond Croissants

Prep Time: 20 minutes

Cook Time: 14 - 20 minutes

Servings: 6 large croissants

Ingredients

Simple Syrup

• 100 g (½ cup) granulated sugar

• 120 ml (½ cup) water

Almond Frangipane

• 170 g (¾ cup) unsalted butter, room temperature

• 100 g (½ cup) granulated sugar

• 10 ml (2 tsp) vanilla extract

• 5–10 ml (1–2 tsp) almond extract (adjust to preference)

• 1 large egg

• 144 g (1 ½ cups) almond flour

• 6 g (1 tsp) kosher salt (omit if using salted butter)

Assembly

• 6 large day-old croissants

• 180 g (2 bars) Chocolove Marzipan in Dark Chocolate, roughly chopped

• 45 g (½ cup) sliced almonds

Directions

Simple Syrup & Frangipane

1. In a small saucepan over medium heat, combine the water and ½ cup of granulated sugar. Stir occasionally for 2–3 minutes until the sugar crystals are completely dissolved. Remove from the heat and set aside to cool slightly.

2. Preheat your oven to 350°F and line two large baking sheets with parchment paper.

3. In a medium bowl, beat the room-temperature butter and the remaining ½ cup of sugar together until the mixture is light, pale, and fluffy (you can do this vigorously by hand or use an electric hand mixer).

4. Mix in the vanilla extract, almond extract, and the large egg until fully incorporated. Add the almond flour and kosher salt (if using), folding with a spatula until a thick, uniform paste forms.

5. Transfer the almond frangipane into a large piping bag or a heavy-duty Ziploc bag. Snip off the tip to create a 1 cm opening.

Assemble & Bake

1.  Slice each croissant completely in half horizontally using a serrated bread knife.  

2. Using a pastry brush, generously coat the cut interiors of both the top and bottom halves with the prepared sugar syrup—this rehydrates the day-old pastry and keeps it moist in the oven. 

3. Pipe a thick layer of frangipane onto the bottom half of each croissant, making sure to reserve about ⅔ cup of the mixture to top the croissants later. Scatter the chopped Chocolove Marzipan in Dark Chocolate chunks evenly over the frangipane across all 6 croissants. Focus the chocolate pieces down the center of the pastry so they melt cleanly without pooling out the sides and burning on the pan. 

4. Place the top halves back onto the croissants, pressing down very gently so the layers adhere to the filling. Pipe the remaining ⅔ cup of frangipane across the tops of the closed croissants, using the back of a spoon or an offset spatula to smooth it into an even layer. 

5. Press a generous handful of sliced almonds directly into the top frangipane layer. Arrange 3 croissants on each prepared baking tray, leaving ample room between them. Bake for 14–18 minutes, or until the frangipane on top is set, golden brown, and the sliced almonds are well toasted. 

6. Let the croissants cool on the baking sheets for at least 10 minutes before serving.