Chocolate Almond Croissants
If chocolate-filled croissants are a little too rich or messy for you, try these light, flaky alternatives.
Serves: 8Hands-on: 1 hourTotal: 12 hours 30 minutesDifficulty: Medium
- 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
- 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.