Chilli Chocolate Almond Croissants

Instructions

1. 1

   Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure the correct temperature.

2. 2

   In a large mixing bowl, combine the flour, salt, sugar, and yeast.

   Tip: Whisk until well combined.

3. 3

   Gradually add the milk and mix until a shaggy dough forms.

   Tip: Don't overmix.

4. 4

   Add the melted butter, eggs, and almond extract, and mix until the dough comes together in a ball.

   Tip: Use a stand mixer or knead with your hands until smooth.

5. 5

   Roll out the dough to a thickness of about 3mm and use a pastry cutter or a knife to create a rectangle.

   Tip: Try to make the rectangle as square as possible.

6. 6

   Spread the chilli mixture evenly over the dough, leaving a 1cm border around the edges.

   Tip: Make sure to spread it evenly and not too close to the edges.

7. 7

   Sprinkle the chocolate over the chilli mixture, then sprinkle the almonds over the top.

   Tip: Use as much or as little chocolate as you like.

8. 8

   Roll the dough into a tight log, starting from the long side.

   Tip: Use a little bit of water if the dough is too sticky.

9. 9

   Cut the log into 4 equal pieces and place on the prepared baking sheet.

   Tip: Leave about 2cm of space between each croissant.

10. 10

    Brush the tops with the softened butter and sprinkle with confectioner's sugar.

    Tip: Use a little bit of water if the sugar doesn't stick.