Chocolate Almond Croissants Recipes

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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!

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.

CHEF JOHN'S CHOCOLATE CROISSANTS



Chef John's Chocolate Croissants image

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 5h55m

Yield 6

Number Of Ingredients 11

½ cup warm water (100 degrees F or 38 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons granulated white sugar
1 ¾ cups unbleached bread flour
1 ½ teaspoons kosher salt
3 tablespoons butter, room temperature, cut into pieces
1 stick unsalted European-style butter
1 cup chopped bittersweet chocolate
1 egg
1 tablespoon water
1 pinch coarse sea salt to taste
Calories566.1 calories
Carbohydrate52.7 g
Cholesterol88.6 mg
Fat36 g
Fiber4.1 g
Protein8.4 g
SaturatedFat22 g
Sodium591.7 mg
Sugar22.4 g

Steps:

  • Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
  • Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
  • Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
  • Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
  • Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
  • Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
  • Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
  • Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
  • Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
  • Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
  • Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
  • Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

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
Calories 85 calories
Fat6g fat (3g saturated fat)
Cholesterol8mg cholesterol
Sodium27mg sodium
Carbohydrate7g carbohydrate (4g sugars
Fiber1g fiber)
Protein1g protein.

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.

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
Calories384 calories
Fat21 grams fat
SaturatedFat6 grams saturated fat
Carbohydrate43 grams carbohydrates
Sugar20 grams sugar
Fiber2 grams fiber
Protein8 grams protein
Sodium0.67 milligram of sodium

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.

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