Chocolate Almond Croissant Recipe

Make the dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3.5 cups all-purpose flour, 2 tsp instant yeast, 3 tbsp granulated sugar, and 1.5 tsp fine sea salt. Whisk to distribute. Warm 1 cup whole milk to about 95–100°F (slightly warm to the touch) and add to the dry ingredients along with 3 tbsp unsalted butter (soft) and 2 tbsp cold water. Mix on low speed until ingredients come together, then increase to medium and knead 4–6 minutes until a smooth, slightly tacky dough forms. The dough should be elastic but not sticky; add up to 1–2 tbsp flour if excessively sticky. Form into a ball.

Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and refrigerate for 30 minutes to relax the gluten. While dough chills, prepare the butter block.

Prepare butter block

Place 1.25 cups unsalted butter (cold but pliable) and 1 tsp flour on a piece of parchment between two sheets. Use a rolling pin to bash and roll the butter into a uniform rectangle roughly 7 x 9 inches and about 1/4 inch thick. Keep edges straight; refrigerate the butter block until firm but still pliable (about 10–15 minutes) or chill while dough rests.

On a lightly floured surface, roll chilled dough into a rectangle about 10 x 14 inches, keeping it slightly larger than the butter block. Place the chilled butter block in the center of the dough, aligning the long side of the butter with the long side of the dough. Fold the dough over the butter like an envelope: fold the top and bottom edges over the butter so that butter is fully enclosed. Seal the edges by pressing lightly.

First turns (lamination)

Roll the dough (butter inside) into a long rectangle approximately 8 x 20 inches, using gentle, even pressure. Do not let butter squeeze out. Fold the dough into thirds (letter fold). Wrap in plastic and chill for 30 minutes to 1 hour until firm. Repeat rolling to 8 x 20 inches and fold into thirds two more times for a total of 3 letter turns, chilling 30–60 minutes between each turn. After final chill, dough should be smooth and cold.

On a lightly floured surface, roll the laminated dough into a rectangle about 12 x 20 inches and roughly 1/8 inch thick. Trim edges to make straight sides. Cut the dough into 12 rectangles, each about 4 x 6.5 inches (to yield 12 croissants).

Optional: brush a very light layer of beaten egg (from 1 egg) on each rectangle to help chocolate adhere. Place two chocolate batons (or one larger 2-inch stick) about 1 inch from one short edge of each rectangle, spacing them near the center. Roll the dough tightly over the chocolate toward the opposite edge to form a small log, sealed seam-side down. Slightly curve the ends to form a crescent shape if desired. Repeat for all pieces.

Place shaped croissants on parchment-lined baking sheets with at least 1.5 inches between them. Cover loosely with plastic wrap or a lightly greased sheet so they can proof without drying. Proof at 75–80°F (24–27°C) for 60–90 minutes, or until puffy and nearly doubled in volume. If your kitchen is cool, a longer proof or a warm oven with just the light on will help.

Preheat and egg wash

Preheat the oven to 400°F (200°C) with a rack in the middle. In a small bowl, beat the remaining egg with 1 tbsp heavy cream to make the egg wash. When croissants are fully proofed and jiggly, brush them gently and evenly with the egg wash, avoiding pooled wash in seams. Sprinkle a light pinch (about 1 tsp total across all) of granulated sugar on top of the croissants if you want a slight crunch.

Bake

Bake the croissants two sheets at a time for 15–18 minutes, rotating the pans halfway through, until deep golden brown, laminated layers visible, and chocolate is slightly melted inside. If tops brown too quickly, lower oven to 375°F (190°C) and continue baking until finished.

Remove croissants from the oven and transfer to a cooling rack. While still slightly warm, dust with 2 tbsp powdered sugar and sprinkle with 0.75 cups sliced toasted almonds so they adhere to the surface. If you prefer a shinier finish, warm 1 tbsp heavy cream and brush lightly on the warm croissants before dusting.

Allow croissants to cool 10–15 minutes so chocolate sets slightly but remains warm and gooey inside. Serve warm or at room temperature. Leftovers keep in an airtight container at room temperature for 1 day or freeze wrapped for up to 1 month; reheat at 325°F (160°C) for 8–10 minutes to refresh.