Chocolate Almond Croissants

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If chocolate-filled croissants are a little too rich or messy for you, try these light, flaky alternatives.

Difficulty: Medium

Hands-on: 1 hourTotal: 12 hours 30 minutes

Serves: 8

Ingredients

  • 4 Tbsp. warm water, divided
  • 3½ tsp. granulated sugar, divided
  • 1 tsp. active dry yeast
  • 1½ cups all-purpose flour
  • ½ tsp. salt
  • ½ cup whole milk, warmed
  • 2½ tsp. almond extract, divided
  • ½ cup butter, chilled
  • 8 tsp. grated semisweet chocolate
  • 1 large egg, room temperature
  • ½ tsp. water
  • ¼ cup sliced almonds
  • 1 tsp. confectioners’ sugar

Directions

  • Combine 2 tablespoons of warm water with ½ teaspoon granulated sugar in a small glass bowl. Sprinkle the yeast over the top. Set aside, without stirring, for 10 minutes.
  • Lightly coat the inside of a medium-size glass bowl with butter. Set aside. Sift together the flour, 3 teaspoons granulated sugar, and salt. Set aside.
  • In a separate bowl, combine the yeast mixture, 2 tablespoons warm water, warm milk, and 2 teaspoons almond extract. Sprinkle in the flour mixture a little at a time, stirring and folding until the dough is smooth. Place the dough in the buttered bowl, cover with a light towel, and set aside for 1 hour in a warm, draft-free room to rise.
  • When the dough has risen, lightly dust the chilled butter with flour and, using a rolling pin, roll into a 3"square. Divide the dough in half and roll, on a flour-dusted surface, into two 3" squares. Place the butter between the two layers of dough, seal in plastic wrap, and refrigerate for 30 minutes.
  • Place the chilled dough on a flour-dusted surface, and lightly roll into a 12" square. Fold the dough in half twice, and roll into a 12" square again. Fold in half twice again, seal in plastic wrap, and refrigerate for 30 minutes.
  • Place chilled dough on a flour-dusted surface, and lightly roll into a 12" square. Fold the dough in half twice, and roll into a 12" square again. Fold in half twice again, seal in plastic wrap, and refrigerate for 8 hours.
  • Lightly coat a baking sheet with butter. Set aside. Roll and fold the dough two more times, then roll into a 12" by 8" rectangle. Cut the rectangle into eight 4" by 3" strips. Sprinkle each strip with 1 teaspoon grated chocolate and, using your fingers, create the croissants by rolling the strips from one end to the other end (forming a rectangle). Place on the prepared baking sheet, seam side down. Cover with a light towel and set aside for 1 hour to rise.
  • Preheat oven to 425°F. Whisk the egg with the ½ teaspoon almond extract and water. Using a pastry brush, paint the tops of the croissants. Sprinkle with almonds and confectioners’ sugar and bake for 20 minutes, or until golden brown. Cool on wire racks for a few minutes before serving.

Recipe Information

Serves: 8

Ingredients

  • 4 Tbsp. warm water, divided
  • 3½ tsp. granulated sugar, divided
  • 1 tsp. active dry yeast
  • 1½ cups all-purpose flour
  • ½ tsp. salt
  • ½ cup whole milk, warmed
  • 2½ tsp. almond extract, divided
  • ½ cup butter, chilled
  • 8 tsp. grated semisweet chocolate
  • 1 large egg, room temperature
  • ½ tsp. water
  • ¼ cup sliced almonds
  • 1 tsp. confectioners’ sugar

Directions

  • Combine 2 tablespoons of warm water with ½ teaspoon granulated sugar in a small glass bowl. Sprinkle the yeast over the top. Set aside, without stirring, for 10 minutes.
  • Lightly coat the inside of a medium-size glass bowl with butter. Set aside. Sift together the flour, 3 teaspoons granulated sugar, and salt. Set aside.
  • In a separate bowl, combine the yeast mixture, 2 tablespoons warm water, warm milk, and 2 teaspoons almond extract. Sprinkle in the flour mixture a little at a time, stirring and folding until the dough is smooth. Place the dough in the buttered bowl, cover with a light towel, and set aside for 1 hour in a warm, draft-free room to rise.
  • When the dough has risen, lightly dust the chilled butter with flour and, using a rolling pin, roll into a 3"square. Divide the dough in half and roll, on a flour-dusted surface, into two 3" squares. Place the butter between the two layers of dough, seal in plastic wrap, and refrigerate for 30 minutes.
  • Place the chilled dough on a flour-dusted surface, and lightly roll into a 12" square. Fold the dough in half twice, and roll into a 12" square again. Fold in half twice again, seal in plastic wrap, and refrigerate for 30 minutes.
  • Place chilled dough on a flour-dusted surface, and lightly roll into a 12" square. Fold the dough in half twice, and roll into a 12" square again. Fold in half twice again, seal in plastic wrap, and refrigerate for 8 hours.
  • Lightly coat a baking sheet with butter. Set aside. Roll and fold the dough two more times, then roll into a 12" by 8" rectangle. Cut the rectangle into eight 4" by 3" strips. Sprinkle each strip with 1 teaspoon grated chocolate and, using your fingers, create the croissants by rolling the strips from one end to the other end (forming a rectangle). Place on the prepared baking sheet, seam side down. Cover with a light towel and set aside for 1 hour to rise.
  • Preheat oven to 425°F. Whisk the egg with the ½ teaspoon almond extract and water. Using a pastry brush, paint the tops of the croissants. Sprinkle with almonds and confectioners’ sugar and bake for 20 minutes, or until golden brown. Cool on wire racks for a few minutes before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat17g
Saturated Fat9g
Cholesterol55mg
Sodium170mg
Total Carbohydrate29g
Dietary Fiber2g
Sugars9g
Protein6g