Chocolate Almond Croissants Recipes

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CHOCOLATE & ALMOND CROISSANTS



Chocolate & almond croissants image

Give your croissants an indulgent twist with this super simple brunch idea

Provided by Good Food team

Categories     Breakfast

Time 10m

Number Of Ingredients 4

6 croissants
100g marzipan , broken into small pieces
50g toasted sliced almonds
50g milk chocolate , chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
  • Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.

Nutrition Facts : Calories 384 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.67 milligram of sodium

CHOCOLATE ALMOND CROISSANTS



Chocolate Almond Croissants image

I found this recipe on line a few years ago...(can't remember where) It makes the best croissants. light and fluffy just like you would find in any bakery! this recipe is for a BIG batch because I use it at the restaurant and it will make approximately 24 big croissants or 48 smaller ones. you can omit the chocolate and almonds and have plain croissants as well. You can also freeze any dough that you have left for a later use. this recipe also works well for Struedels or anything that needs a puff pastry

Provided by brkfst cook

Categories     Yeast Breads

Time 3h

Yield 24-48 croissants, 24-48 serving(s)

Number Of Ingredients 11

4 cups milk
4 tablespoons butter (first amount)
4 tablespoons sugar
4 teaspoons salt
9 1/2 teaspoons dry yeast
1 cup warm water (110-115 degrees)
10 cups unbleached flour
4 cups cold butter (second amount)
2 tablespoons butter (for toasting the almonds)
2 cups almonds (sliced)
1 cup semisweet mini chocolate chips

Steps:

  • Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
  • While mixture is cooling, dissolve the yeast in the water and add it to the milk.
  • Place the liquid in a mixer and add the flour. Using the dough hook, mix
  • until the dough is elastic and sticky. you can do it by hand and knead it gently.
  • Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
  • Place in refrigerator and chill for 30 minutes.
  • While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
  • Roll the dough on a floured board to form a 1/4-inch thick rectangle.
  • Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
  • Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
  • Then roll the dough to 1/4-inch thickness once more.
  • Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
  • Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
  • Place a small amount of roasted almonds and chocolate pieces on each triangle.
  • Roll each triangle beginning with the wide side, then shape the rolls into crescents.
  • Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
  • Chill for 30 minutes in the refrigerator before baking.
  • Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
  • Remove recipe croissant from the oven. Cool and enjoy.
  • tips:.
  • Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
  • Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
  • Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
  • preparation time does not include time spent chilling overnight.

Nutrition Facts : Calories 628.3, Fat 43.9, SaturatedFat 24, Cholesterol 94.7, Sodium 687.7, Carbohydrate 51.1, Fiber 3.5, Sugar 6.8, Protein 10.5

MILK CHOCOLATE AND ALMOND CROISSANTS



Milk Chocolate and Almond Croissants image

Provided by Anne Thornton, Host of Dessert First

Time 1h30m

Yield 32 servings

Number Of Ingredients 7

1 (17.3-ounce) package or 2 sheets frozen puff pastry, thawed
Flour, for dusting, if needed
4 (1/2-ounce) mini milk chocolate bars, each broken into 4 equal pieces (recommended: Hershey's)
1 large egg, beaten
Sugar, for sprinkling
1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces, shaped like a log or rolled into a ball
Almond slices, for garnish

Steps:

  • Special equipment: pizza cutter or kitchen shears, ruler
  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
  • For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
  • Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
  • For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
  • Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
  • Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
  • Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!

ALMOND CROISSANTS



Almond Croissants image

This tender almond croissant recipe is a little lighter than others I've tried. A close friend of mine serves these every Christmas and Easter.

Provided by Taste of Home

Time 45m

Yield 16 rolls.

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110° to 115°)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners' sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds

Steps:

  • In a bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add milk and egg yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn dough onto a lightly floured surface; divide in half. Roll each piece into a 12-in. circle; cut each circle into eight wedges. In a small bowl, beat filling ingredients until smooth. Spread filling over wedges; roll up from wide end. Place with point side down 3 in. apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for 1 hour (dough will not double). , Beat egg white and water; brush over croissants. Sprinkle with almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 296 calories, Fat 16g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 278mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ALMOND CRESCENTS



Chocolate Almond Crescents image

If you like chocolate-covered almonds, you're in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. -Vicki Raatz, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 10

1-1/4 cups butter, softened
2/3 cup sugar
2 cups finely chopped almonds
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/8 teaspoon salt
1-1/4 cups semisweet chocolate chips, melted
1 to 2 tablespoons confectioners' sugar
Sweetened shredded coconut, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 85 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

ALMOND CROISSANTS



Almond Croissants image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 28

Number Of Ingredients 4

1 recipe Croissant Dough
All-purpose flour, for work surface
1 large egg
7 ounces almond paste, cut into 1/4-inch pieces (1/4 ounce each)

Steps:

  • Place dough on a lightly floured work surface; cover and let stand until butter is slightly softened, 5 to 10 minutes.
  • Roll dough out to a 10-by-18-inch rectangle. Cut rectangle in half crosswise. Wrap one half with plastic wrap and transfer to refrigerator. Place remaining half on a large (about 18-by-25-inches) piece of parchment paper. Roll into a 16-by-20-inch rectangle, stopping to chill dough as necessary if butter becomes too soft; transfer to a large baking sheet and cover with plastic wrap. Transfer baking sheet to refrigerator and chill until firm, about 30 minutes. Repeat process with remaining piece of dough.
  • Transfer one piece of dough to a lightly floured work surface so that one of the longer sides is facing you. Halve dough lengthwise to make two 8-by-20-inch rectangles.
  • Using a pizza cutter, trim a scant 1/8 inch from top and bottom of each rectangle of dough. Working quickly, use the pizza cutter to mark 5-inch increments along the bottom (side closest to you) edge of each dough half. Working from left to right, measure 2 1/2 inches on top of each half and make a mark using the pizza cutter. Continue along the top edges marking at 5-inch increments until you reach the end of the dough.
  • Using a ruler, cut dough into triangles with a 5-inch base, Discard scraps. You should have 14 triangles. Gently stretch triangles to make them 1 1/2 times their length. Roll 1/4-inch pieces almond paste into narrow log and place one piece at the base of each triangle.
  • Working with 1 triangle of dough at a time, place dough triangle on work surface so that the point is furthest from you. Starting at the base, gently roll dough away from you, stretching the point as you go, with fingers or a rolling pin; secure point underneath roll. Curve ends away from you to make a crescent shape.
  • Line baking sheets with parchment paper; place 4 crescents on each prepared baking sheet. In a small bowl, whisk egg with 1 teaspoon water. Brush tops of crescents with egg mixture, reserving remaining egg mixture. Place 3 narrow drinking glasses upside-down between crescents; cover well with plastic wrap, making sure plastic does not touch dough. Let stand in a warm place until doubled in size and crescents feel hollow when gently touched, 2 1/2 to 3 hours.
  • Preheat oven to 425 degrees.
  • Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 9 with remaining piece of refrigerated dough.

CHOCOLATE CROISSANTS



Chocolate Croissants image

Categories     Chocolate     Side     Bake     Chill     Pastry

Yield makes 8 to 10 croissants (depending on size)

Number Of Ingredients 8

1 recipe laminated dough (page 181)
Filling
6 tablespoons (3 oz / 85 g) cold unsalted butter
2 cups (12 oz / 340 g) semisweet dark chocolate chips or chunks
Garnish
1 egg, for egg wash
2 tablespoons water, for egg wash
Confectioners' sugar, for garnish (optional)

Steps:

  • Do ahead
  • Prepare the laminated dough as directed on page 182, up to the point of shaping and baking. When you get to the final rolling, roll into a rectangle measuring about 32 inches wide by 7 inches high.
  • Shaping and baking
  • To make the filling, melt the butter in a saucepan, then turn the heat down as low as it will go, add the chocolate, and stir until the chocolate is melted. (You can also melt the chocolate and butter together using a double boiler or using a microwave in short bursts.) Pour the chocolate mixture onto a sheet of parchment paper or a silicone mat and use a spatula to spread it into a rectangle about 1/2 inch thick. Cool until the chocolate is solid; you can put it in the refrigerator to speed this up.
  • Cut the rolled-out laminated dough into rectangles about 3 1/2 inches wide and 6 inches long (the 7-inch dough will shrink to 6 inches as you cut it). Use a metal pastry scraper or pizza cutter to cut the cooled chocolate into bars about 3 inches long and 1/2 inch wide. Lay one or two bars across the bottom of each piece of dough, then roll the croissants up into barrel shapes. Place the croissants on a parchment-lined sheet pan about 1 1/2 inches apart, seam side down. Cover loosely with plastic wrap and proof at room temperature for 2 1/2 to 3 hours. (If you don't want to bake all of the croissants at this time, place the extra croissants on a pan or in individual freezer bags and chill or freeze them.) The croissants will rise slowly and swell noticeably in size, but they won't double.
  • About 20 minutes before baking, preheat the oven to 450°F (232°C). Whisk the egg and water together, the gently brush the egg wash over the croissants.
  • Place the croissants in the oven and immediately lower the temperature to 375°F (191°C). Bake for 15 minutes, then rotate the pan and bake for an additional 15 to 20 minutes, until the croissants are a rich golden brown on all sides, without any white sections in the visible layers. If they seem to be baking unevenly or are getting too dark and have streaks of light sections, lower the oven temperature to 325°F (162°C) and extend the baking time as needed. The croissants should feel light when lifted and be flaky on the surface.
  • Cool for at least 1 hour before serving. If you like, you can garnish the croissants after they have cooled with a light dusting of confectioners' sugar tapped through a fine-mesh sieve, or remelt any leftover chocolate filling and apply a squiggle of chocolate to the top.

ALMOND CROISSANTS



Almond Croissants image

Rum simple syrup and toasted almond cream - both quick and easy to assemble - are all you need to transform stale homemade or store-bought croissants into deliciously sweet and fragrant pastries. The amount of syrup might feel excessive, but it's needed to replace the moisture lost in the croissants as they become stale, so be generous when soaking them.

Provided by Claire Saffitz

Categories     breakfast, brunch, pastries, project

Time 1h

Yield 8 croissants

Number Of Ingredients 11

1 cup/96 grams almond flour
1/2 cup/113 grams unsalted butter, at room temperature
1/2 cup/106 grams packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon almond extract
3 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/3 cup/67 grams granulated sugar
2 tablespoons dark rum
8 stale croissants, halved horizontally
1/2 cup/43 grams sliced almonds

Steps:

  • Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Cook, stirring frequently, until golden brown and toasty smelling, 5 to 8 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, combine the butter and brown sugar, and beat with a silicone spatula or wooden spoon until the mixture is light and creamy, about 2 minutes. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Set the mixture aside.
  • Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. Remove from the heat and set aside.
  • Assemble: Arrange a rack in the upper third of the oven and heat to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  • Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. (Use most of it or all, if the croissants are very stale.) Spread the bottom halves with half of the frangipane, dividing evenly and spreading all the way to the edges. Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. Sprinkle the sliced almonds over top, dividing evenly.
  • Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Serve warm or at room temperature.

ALMOND CROISSANTS RECIPE BY TASTY



Almond Croissants Recipe by Tasty image

Don't be fooled by these fancy almond croissants because they're a cinch to make! Upgrade store-bought croissants with the delicious almond filling and a dusting of powdered sugar. They'll make a sweet ending to your next brunch.

Provided by Betsy Carter

Categories     Bakery Goods

Time 1h

Yield 6 croissants

Number Of Ingredients 11

1 cup almond, sliced, plus more for topping
1 tablespoon all purpose flour
⅓ cup brown sugar
¼ teaspoon kosher salt
8 tablespoons unsalted butter, cubed
1 large egg
2 teaspoons almond extract, divided
½ cup water
½ cup granulated sugar
croissant, 6 day old
¼ cup powdered sugar

Steps:

  • Preheat the oven to 400°F (200°C).
  • Spread the sliced almonds in a single layer on a baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
  • In the bowl of a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs.
  • Add the butter to the food processor and continue processing until a smooth paste forms.
  • Add the egg and 1 teaspoon almond extract and continue to process until the egg is fully incorporated.
  • Transfer the almond mixture to a small bowl and refrigerate for at least 30 minutes, up to 1 week.
  • Reduce the oven temperature to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a small pot over medium heat, combine the water and granulated sugar. Cook, whisking occasionally, until the sugar is completely dissolved, about 5 minutes. Add the remaining teaspoon of almond extract, then remove the pot from the heat.
  • Slice each croissant in half horizontally. Set the bottom halves of each croissant on the prepared baking sheet.
  • Brush about 1 tablespoon of the almond simple syrup over the cut side of each croissant half.
  • Spread about 2 tablespoons of the frangipane across the bottom half of each croissant, then cover with the top half.
  • Spread another tablespoon of frangipane over the top of each croissant, then sprinkle with sliced almonds.
  • Bake the croissants for 12-15 minutes, or until the frangipane begins to turn golden brown. Remove from the oven and let cool slightly, then dust with the powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 30 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, Sugar 26 grams

TWICE-BAKED ALMOND CROISSANTS



Twice-Baked Almond Croissants image

Categories     Bread     Fruit Juice     Dairy     Nut     Breakfast     Brunch     Bake     Mother's Day     Father's Day     New Year's Day     Almond     Fall     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 8 pastries

Number Of Ingredients 18

For orange syrup:
3/4 cup granulated sugar
1/2 cup water
1 vanilla bean
1/4 cup fresh orange juice
For almond cream:
1/2 cup natural almonds (2 1/2 ounces)
1/4 cup granulated sugar
1/4 cup almond paste (not marzipan; 2 ounces), cut into pieces
5 tablespoons unsalted butter, softened
1 large egg
1 tablespoon rum
1/2 teaspoon pure almond extract
8 (day-old) croissants
3/4 cup sliced natural almonds (3 ounces), toasted
Confectioners sugar for dusting
Special Equipment
a pastry brush, parchment paper

Steps:

  • Make syrup:
  • Combine sugar and water in a small saucepan. Split vanilla bean with a sharp small knife and scrape seeds into sugar mixture. Add pod and bring to a boil, stirring until sugar is dissolved. Simmer 1 minute, then remove from heat and stir in orange juice.
  • Make almond cream:
  • Pulse almonds with 2 tablespoons sugar in a food processor until finely ground. Add almond paste and pulse until finely chopped.
  • Beat together butter, remaining 2 tablespoons sugar, almond mixture, and a pinch of salt with an electric mixer at medium speed until fluffy, 2 to 3 minutes. Whisk together egg, rum, and extract in a small bowl and gradually add to almond cream, beating until combined well. Chill, covered, until set, about 1 hour.
  • Assemble croissants:
  • Preheat oven to 350°F.
  • Cut croissants in half horizontally. Brush insides of croissants (both top and bottom halves) with some orange syrup. Spread 2 tablespoons almond cream on each bottom half, mounding in centers, and cover with tops. Spread 1 tablespoon almond cream on each top. Transfer croissants to a parchment-lined baking sheet and sprinkle about 2 tablespoons toasted almonds on each.
  • Bake croissants in middle of oven until golden brown, 20 to 25 minutes. Cool slightly, then dust with confectioners sugar.

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Apr 18, 2021How To Make Keto Chocolate Croissants Freeze hazelnut spread. Dollop hazelnut spread in a line on plastic wrap. Fold over and twist sides to seal and freeze until firm. Mix dry ingredients. Stir together almond flour, lupin flour, oat fiber, monk fruit allulose blend, baking powder, yeast, and inulin in a large bowl. Add egg.
From therecipes.info


BEST ALMOND, CHEESE, AND PAIN AU CHOCOLAT CROISSANTS …
2012-06-28 Make a 1-inch score on the short side of each triangle, and drop a teaspoonful of the almond base at the base of the score mark. Roll up the croissant from this side. Place the croissant (do not curve it) so the point of the triangle is at the bottom. Gently pinch the ends of the croissant down (to hold the almond filling in). Place these on a ...
From foodnetwork.ca


ALMOND TOFFEE CROISSANTS - BAKING WITH DAN
2021-03-05 Top the croissants with a sprinkle of toffee, if desired, and then a handful of sliced almonds and press the toppings into place. Bake the croissants in your preheated oven for 15-20 minutes until the almond cream topping is golden brown. Place the baking sheet on a wire rack and allow to cool completely.
From bakingwithdan.com


CHOCOLATE ALMOND CROISSANTS - LET'S COOK SOME FOOD
2016-03-12 Place chocolate and sliced almonds on the puff pastry. Brush the edge with the egg wash. Start folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the croissants on a baking sheet lined with Silpat or parchment paper.
From letscooksomefood.com


DARK CHOCOLATE ALMOND CROISSANTS - ENDANGERED SPECIES …
Curve each end towards each other to make a crescent shape. Brush each croissant with the egg wash, and sprinkle on almonds. Bake at 375 F until golden and flakey. Once slightly cooled, melt chocolate bar in the microwave until smooth. Using a fork or spoon, drizzle chocolate across the tops of the croissants. Serve warm or at room temperature.
From chocolatebar.com


CHOCOLATE-ALMOND CROISSANTS RECIPE -SUNSET MAGAZINE
Set croissants on a baking sheet and bake in a 350° oven until chocolate starts to melt, 5 to 7 minutes. Coarsely shred 2 1/2 ounces almond paste to make about 1/2 cup. In a bowl, stir almond paste and 2 tablespoons melted butter to form a soft paste. Slice open 4 fresh croissants. Spread almond paste mixture equally on cut sides of bottom ...
From sunset.com


THE BEST ALMOND CROISSANTS - GOOD THINGS BAKING CO
Fold the croissants shut and place them on a parchment lined baking sheet. With a pastry brush, generously brush the sugar syrup onto the tops of the croissants. Sprinkle sliced almonds on each of the croissants, gently pressing to help them stick to the syrup on top. Bake the almond croissants at 350°F for 18-20 minutes.
From goodthingsbaking.com


ALMOND CROISSANTS RECIPE (FRENCH BAKERY STYLE)
2013-11-02 Arrange the croissants on a baking dish, cut side up. Spread about 2 Tbsp of almond filling on the bottom half of each croissant. 4. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Sprinkle with sliced almonds. 5. Bake on the center rack for 15 to 18 minutes or until the cream is golden.
From natashaskitchen.com


EASY ALMOND CROISSANTS - BROMA BAKERY
2022-06-10 Spread the bottom half of the croissants with almond paste and place the top half on top to sandwich together. Brush the top of the croissants with simple syrup and top with more almond paste. Press slivered almonds on top of the almond paste to make sure they stick. Bake at 375°F for 12 minutes or until golden brown.
From bromabakery.com


CHOCOLATE ALMOND CROISSANT | RECIPE FROM YOUR HOMEBASED MOM
2016-06-01 Preheat oven to 350 degrees F. Cover a baking sheet with parchment or lightly grease a baking sheet. In a mixing bowl combine almond paste and cream, beat until almost smooth. Add in chocolate. Unroll crescent rolls into 8 seperate pieces. Spoon filling onto wide end of dough, spread slightly.
From yourhomebasedmom.com


THE BEST ALMOND CROISSANT RECIPE - JESSICA GAVIN
2015-05-21 Combine the sugar, water, and almond flour in a small saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and let steep for 1 hour. Strain the syrup into a small bowl or covered container. Add ¼ teaspoon almond extract (if using), and stir to combine.
From jessicagavin.com


CHOCOLATE-ALMOND CROISSANTS | BETTER HOMES & GARDENS
2022-06-12 Dark chocolate, almond paste, and whipping cream make a rich filling for packaged crescent roll dough in this simple dessert.
From hillsid.casacda.org


CHOCOLATE ALMOND CROISSANTS - ANTIPASTI RECIPES
Chocolate Almond Croissants requires about 3 hours from start to finish. This recipe makes 24 servings with 356 calories, 12g of protein, and 12g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a very affordable hor d'oeuvre. A mixture of almonds, warm water, yeast, and a handful of ...
From fooddiez.com


CHOCOLATE ALMOND CROISSANTS – CRUMBS & NIBBLES
2016-08-12 Cool completely on a wire rack, then move on with the rest of the recipe. For the chocolate almond croissants: Preheat the oven to 350 F. Line 2 baking sheets with parchment or Silpats; Make the almond cream: Place all of the remaining ingredients except for the slivered almonds in the bowl of a stand mixer and mix on low speed for 1 minute ...
From crumbsandnibbles.com


CHOCOLATE ALMOND CROISSANT RING | TASTEMADE
Steps. Preheat oven to 400 degrees. In a food processor, add almond flour, all-purpose flour, granulated sugar, eggs, salt and butter. Pulse until combined and smooth. This is your almond paste, or “frangipane”.
From tastemade.com


CHOCOLATE ALMOND CROISSANT PUFFS - SAVOR WITH JENNIFER
Instructions. Preheat the oven to 400 degrees. If the almond slices are not toasted, bake for 6-8 minutes on a large baking sheet until golden and fragrant. Unroll the puff pastry dough on a lightly floured surface. If the pastry dough is the frozen variety, follow the package directions to thaw.
From savorwithjennifer.com


HOMEMADE ALMOND CROISSANTS RECIPE FROM FRENCH - CHILL THE BREAD
2021-03-12 Rum syrup: Making the syrup by boiling the water and combining it with sugar and rum. Some people prefer to add some almond extract, but it is unnecessary as this will overshadow the rum. Almond cream/filling: Using the paddle to beat sugar and butter until creamy and pliable, then scrape it down, add the eggs in, mix at slow speed for 1 minute. …
From chillthebread.com


CHOCOLATE ALMOND CROISSANT RECIPE - YOGITRITION
Prepare the baking pan and line it with the baking sheet. Slightly brush the sheet with oil and put it aside. To prepare the inner mixture, take almond paste and whipping cream in a bowl. Mix both with an electric beater. Please keep it on medium speed and beat the mixture until it …
From yogitrition.com


QUICK CHOCOLATE CROISSANT | RECIPE | KITCHEN STORIES
bowl (small) whisk. baking sheet. parchment paper. pastry brush. Whisk egg. Place the croissants onto a baking paper-lined baking sheet and lightly brush with egg. Transfer to oven and bake for approx. 8 – 10 min. until golden brown. Enjoy for breakfast or as a afternoon treat.
From kitchenstories.com


CHOCOLATE ALMOND CROISSANTS RECIPE | BREAKFAST RECIPES | SBS FOOD
5. Soak the top of the croissant in additional syrup and then pipe or spread chocolate almond cream on top and cover with a sprinkle of flaked almonds. 6. Place the croissants on a …
From sbs.com.au


FLAKY ALMOND CROISSANT TWISTS - NICKY'S KITCHEN SANCTUARY
2014-11-11 In the meantime preheat your oven to 190C (375F). Then give each of the twists an eggwash using the whisk egg, and place in the oven for 12-15 minutes until risen and golden. Whilst the twists are cooking, prepare your almond drizzle. Whisk together the confectioner’s sugar, 3tbsp cream, the vanilla extract and half the almond extract.
From kitchensanctuary.com


CHOCOLATE ALMOND CROISSANT BREAD - DELIGHTFUL E MADE
Preheat the oven to 375 degrees. Spray a 8x4" loaf pan with non-stick baking spray. Set aside. In a small bowl, combine the brown sugar, flour, cocoa powder and cinnamon with a fork. Pour in the melted butter, and mix together until crumbly. Add the …
From delightfulemade.com


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