Hamdi Saidani This Milk Chocolate and Almond Croissants Recipe is a flaky and buttery recipe, which is made with store-bought puff pastry and sweet almond paste. It’s the perfect special breakfast, ready in about 35 minutes.
Milk Chocolate and Almond Croissants Recipe Ingredients
- 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
- 1 large egg, beaten
- Sugar, for sprinkling
- 1/2 (7-ounce) package almond paste, divided into 1/2 to 1 teaspoon pieces
- Almond slices, for garnish
How To Make Milk Chocolate and Almond Croissants Recipe
- Prep the Oven and Pans: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Cut the Puff Pastry: Place one sheet of thawed puff pastry on your work surface. Use a pizza cutter or sharp knife to cut the sheet in half widthwise. Cut each half into 8 long, thin triangles. Repeat this process with the second sheet of puff pastry.
- Shape the Chocolate Croissants: Take one triangle of pastry. Place one piece of chocolate at the wide base of the triangle. Fold the dough over the chocolate and roll it up tightly towards the point. Place the croissant seam-side down on a prepared baking sheet. Repeat with half of the pastry triangles.
- Shape the Almond Croissants: Take a remaining pastry triangle. Shape a piece of almond paste into a small log and place it at the wide base. Roll it up tightly, enclosing the paste. Place it seam-side down on the second baking sheet. Repeat for all remaining triangles.
- Chill and Prepare for Baking: Cover both trays with plastic wrap and place them in the refrigerator for at least 15 minutes to firm up the dough. Just before baking, remove them from the fridge, brush each croissant with the beaten egg, and sprinkle lightly with sugar. Garnish the almond croissants with sliced almonds.
- Bake the Croissants: Bake for about 15 minutes, or until the pastries are puffed and golden brown. Serve warm or at room temperature.
Recipe Tips
- How to get the perfect croissant shape? The key is to roll the dough tightly from the wide end to the point. This creates the classic croissant layers and shape as it bakes.
- Can I make these ahead of time? Yes! You can prepare the croissants up to the point of baking, cover them with plastic wrap on the baking sheet, and refrigerate them for up to one day before you need to bake them.
- What if my puff pastry is sticky? If the dough is too warm or sticky to work with, lightly dust your work surface and rolling pin with flour. It’s important to keep the puff pastry cold for the flakiest results.
- Can I use other fillings? Absolutely! The recipe notes suggest trying a savory version with ham and cheese. You could also combine the chocolate and almond paste for an extra decadent treat.
What To Serve With Chocolate and Almond Croissants
These croissants are a delightful breakfast or brunch treat that pairs well with simple, classic accompaniments.
- A fresh cup of coffee or a latte
- A bowl of mixed fresh berries
- A simple glass of cold milk
- A side of vanilla yogurt
How To Store Croissants
- Room Temperature: Store the baked and cooled croissants in an airtight container at room temperature for up to 2 days.
- Reheating: To refresh them and bring back some crispiness, you can warm them in a 350°F oven for about 5 minutes before serving.
Milk Chocolate and Almond Croissants Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 150mg
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate or semi-sweet chocolate would be a delicious alternative for a richer, less sweet filling.
Why do my croissants look flat?
This usually happens if the puff pastry gets too warm before baking. The cold butter in the pastry needs to hit the hot oven to create steam, which makes the layers puff up. Chilling the shaped croissants before baking is a crucial step to prevent this.
Do I have to use a ruler to cut the pastry?
No, a ruler is not essential, but it helps to make the triangles more uniform in size, which ensures they bake evenly. You can eyeball the cuts if you prefer a more rustic look.
Try More Recipes:
Milk Chocolate and Almond Croissants Recipe
Description
Buttery, flaky puff pastry filled with either rich milk chocolate or sweet almond paste, perfect for a special breakfast.
Ingredients
Instructions
- Preheat oven to 400°F and line two baking sheets.
- Cut each puff pastry sheet into 8 long triangles.
- Fill half the triangles with chocolate pieces and the other half with almond paste.
- Roll each triangle up tightly from the wide end and place seam-side down on the baking sheets.
- Chill the shaped croissants for 15 minutes.
- Brush with egg wash, sprinkle with sugar, and top almond croissants with sliced almonds.
- Bake for 15 minutes until golden brown.
Notes
- Keep the puff pastry as cold as possible while working with it for the best results.
- Don’t overfill the croissants, or the filling may leak out during baking.
- These can be assembled a day in advance and refrigerated before baking.
- Feel free to experiment with other fillings like fruit preserves or different types of chocolate.
