• 17 Ratings

Can't choose between a chocolate croissant and an almond croissant? Don't! Tantalize your taste buds with this easy croissant recipe. Chocolate and almond paste combined together for a delicious filling that will make you wonder why this isn't on the menu at every coffee shop!

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
15 mins at 350°
Yield:
8 croissants
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Ingredients

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Directions

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  • Preheat oven to 350ºF. Lightly grease a baking sheet; set aside. For filling, in a medium bowl combine almond paste and 1 tablespoon of the cream. Beat with an electric mixer on medium speed until nearly smooth. Add the remaining cream, 1 tablespoon at a time, beating until nearly smooth. Stir in chocolate.

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  • Unroll dough and separate at perforations into eight triangles. Spoon filling onto wide ends of dough triangles; spread slightly. Starting at the wide end of each triangle, roll up dough around filling toward the point. Place, point sides down, on the prepared baking sheet; curve the ends.

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  • In a small bowl combine egg and the water. Brush dough lightly with egg mixture; sprinkle with almonds.

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  • Bake for 15 to 17 minutes or until golden brown. Transfer croissants to a wire rack; cool slightly. Sprinkle lightly with powdered sugar. Serve warm.

Make-Ahead Directions:

Prepare and bake as directed; cool completely. Place croissants in a single layer in an airtight container; cover. Store at room temperature for up to 3 days. To serve, preheat oven to 350°F. Arrange croissants on an ungreased baking sheet. Bake for 5 to 6 minutes or until warm.

Nutrition Facts

296 calories; total fat 19g; saturated fat 6g; cholesterol 37mg; sodium 261mg; carbohydrates 28g; fiber 2g; protein 6g; vitamin a 146IU; vitamin c 0mg; calcium 40mg; iron 1mg.
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Reviews

17 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
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