Dark Chocolate Almond Croissants
Prep
30 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These Dark Chocolate Almond Croissants are my go to when I want to impress without spending all day in the kitchen. Between the flaky, buttery layers and rich dark chocolate filling, they taste like they came straight from a French bakery, but you'll have them ready in just over an hour. I love that almonds bring not only a satisfying crunch but also heart healthy fats that make these feel a bit more wholesome than your average pastry. The best part? Once you get the dough going, the whole process comes together surprisingly easily, even if you've never made laminated dough before.
Ella x
Ingredients
- 500 gall-purpose flour
- 100 gsugar
- 10 gactive dry yeast
- 5 gsalt
- 250 gunsalted butter
- 250 gdark chocolate
- 150 gsliced almonds
- 2 egglarge eggs
- 150 mlmilk
- 150 mlwater
- flaky sea salt
Detail level
Instructions
- 1
In a large mixing bowl, combine flour, sugar, yeast, and salt. Mix well.
Tip: Make sure to use a digital scale for accurate measurements.
- 2
Add the unsalted butter to the dry ingredients and mix until the dough comes together in a ball.
Tip: Be careful not to overmix the dough.
- 3
Gradually add the dark chocolate, sliced almonds, large eggs, milk, and water to the dough. Mix until a smooth dough forms.
Tip: If using an electric mixer, use the dough hook attachment.
- 4
Turn the dough out onto a floured surface and knead for 10 minutes, until the dough becomes smooth and elastic.
Tip: Use a gentle kneading motion to avoid developing the gluten in the dough.
- 5
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Tip: The dough should be lightly puffy and have a few large bubbles on the surface.
- 6
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to use a thermometer to ensure the oven is at the correct temperature.
- 7
Punch down the dough and roll it out to a thickness of 3mm. Cut into triangles and roll each one into a croissant shape.
Tip: Use a pastry cutter or a sharp knife to cut the dough into triangles.
- 8
Place the croissants on the prepared baking sheet, leaving about 1cm of space between each one. Brush the tops with a little flaky sea salt and sprinkle with sliced almonds.
Tip: Make sure to leave enough space between each croissant to allow for even baking.
- 9
Bake the croissants for 20-25 minutes, or until they are golden brown.
Tip: Check the croissants frequently to avoid overbaking.
- 10
Remove the croissants from the oven and let them cool on a wire rack for 10 minutes.
Tip: This will help the croissants to retain their shape and prevent them from becoming soggy.
- 11
Serve the croissants warm, dust with powdered sugar if desired.
Tip: Enjoy your delicious dark chocolate almond croissants!
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