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introduction
This recipe for the easiest and most delicious buttery and flakey croissants is just too good to be true! They’re crispy on the outside, filled with the creamiest almond filling, and finished off with the richest chocolate. They taste like they came straight out of a French bakery, dare I say even better!
INGREDIENTS
6 to 8 croissants, 1 to 3 days old
1/2 cup sliced almonds
powdered sugar
1/2 cup high quality semi sweet chocolate, chopped
1/2 cup high quality milk chocolate, chopped
ALMOND SIMPLE SYRUP
1/2 cup water
1/3 cup sugar
1 teaspoon almond extract
ALMOND FILLING
1 1/2 cup almond flour
3/4 cup granulated white sugar
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
2 tablespoons heavy cream
INSTRUCTIONS
MAKE THE SIMPLE SYRUP
To a pot over medium heat, add the water, sugar, and almond extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up.
PREPARE THE ALMOND FILLING
To a bowl, add the almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream.
Beat together until light and fluffy using a stand or hand mixer.
ASSEMBLE AND BAKE
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