Almond Chocolate Filled Pastries (Print Version)

# Ingredients:

→ For the Simple Syrup

01 - 1⁄4 cup sugar
02 - 1⁄4 cup water
03 - 1⁄4 teaspoon almond extract

→ For the Almond Filling

04 - 1⁄2 cup salted butter, softened
05 - 1⁄2 cup granulated sugar
06 - 1 1⁄2 cups almond flour
07 - 1 large egg + 1 egg yolk
08 - 2 teaspoons vanilla extract
09 - 1 teaspoon almond extract
10 - 2 tablespoons whole milk

→ For Assembly and Toppings

11 - 6 day-old croissants
12 - 9 ounces dark chocolate, chopped into small pieces, divided
13 - 1⁄4 cup sliced almonds
14 - Powdered sugar for dusting

# Instructions:

01 - In a microwave-safe bowl, combine the sugar and water. Microwave in 30-second intervals, stirring between each spin, until the sugar is fully dissolved. Stir in the almond extract and set aside to cool
02 - In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy. Scrape the bottom and sides of the bowl, then beat in the almond flour until well blended
03 - Add the egg, yolk, almond extract, vanilla and milk. Beat until smooth and well combined. Set aside
04 - Preheat oven to 350°F and line a baking sheet with parchment paper
05 - Cut the croissants in half horizontally to create a pocket for the filling. Brush the inside of each side generously with the simple syrup
06 - Spread or pipe a generous amount of almond filling on the bottom half of each croissant, leaving a small border. Add a layer of chopped chocolate, then place the tops back on
07 - Pipe a line of the remaining almond filling along the top of each croissant and press the sliced almonds into the filling. Arrange on the baking sheet with a little space between each
08 - Bake for 12-16 minutes until the filling is set and the croissants are golden brown. Remove from the oven and set aside to cool for 10-15 minutes
09 - While the croissants cool, melt the remaining chocolate in 20-second intervals in the microwave. Drizzle over the cooled croissants and dust with powdered sugar before serving

# Notes:

01 - Using day-old croissants works best as they absorb the syrup better
02 - Can be stored in an airtight container for up to 2 days
03 - For a less sweet version, reduce the sugar in the filling
04 - Warm slightly before serving for the best texture

Back