Low Sodium Chocolate Almond Croissant
Indulge in the perfect balance of rich flavor and mindful eating with these Low Sodium Chocolate Almond Croissants. Crafted from a buttery, flaky pastry made without added salt, these croissants are filled with a luscious almond mixture and dark chocolate chunks for a decadent yet heart-conscious treat. With a delicate sprinkle of powdered sugar and salt-free sliced almonds on top, these croissants deliver a gourmet bakery experience right from your kitchen. Whether you’re looking for a guilt-free breakfast option, a sophisticated brunch centerpiece, or a sweet snack, this recipe combines traditional French pastry techniques with healthier ingredient options. Ready in under two hours, these croissants are a must-try for anyone seeking an indulgent treat with a modern twist on sodium-conscious baking.
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Ingredients
- 1.5 cups Unsalted butter
- 4 cups All-purpose flour
- 0.25 cup Granulated sugar
- 2.25 teaspoons Active dry yeast, low sodium
- 1.25 cups Milk
- 1 cup Dark chocolate, chopped
- 0.5 cup Almond flour
- 0.5 cup Powdered sugar
- 2 Eggs
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 0.5 cup Salt-free sliced almonds
Directions
Step 1
In a small saucepan, heat the milk to lukewarm (about 110°F). Remove from heat and sprinkle the low sodium yeast over the milk. Let it sit for about 5 minutes until foamy.
Step 2
In a large mixing bowl, combine the flour and granulated sugar. Add the yeast mixture and one of the eggs, then stir until a dough begins to form.
Step 3
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 hours, or until doubled in size.
Step 4
While the dough is rising, prepare the almond filling by mixing the almond flour, half of the powdered sugar, one egg, almond extract, and vanilla extract in a bowl until smooth. Set aside.
Step 5
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 12x18 inches.
Step 6
Spread 1 cup of unsalted butter evenly over the rolled dough. Fold the top third over to the center and then the bottom third over the top, similar to folding a letter.
Step 7
Roll out the folded dough into another 12x18 inch rectangle. Turn 90 degrees and fold into thirds again. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Step 8
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 9
Roll the chilled dough into a rectangle and cut into 6 smaller rectangles.
Step 10
Spoon a small amount of almond filling and chopped dark chocolate onto each piece of dough.
Step 11
Fold each piece of dough over the filling, sealing the edges. Arrange them on the prepared baking sheet.
Step 12
Brush the tops of each croissant with the beaten egg. Sprinkle with remaining powdered sugar and salt-free sliced almonds.
Step 13
Bake in the preheated oven for about 20 minutes or until golden brown.
Step 14
Allow to cool slightly before serving.
Nutrition Facts
| Serving size | (1520.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5641.9 |
| Total Fat 291.4g | 0% |
| Saturated Fat 141.0g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 771.5mg | 0% |
| Sodium 356.0mg | 0% |
| Total Carbohydrate 662.7g | 0% |
| Dietary Fiber 42.0g | 0% |
| Total Sugars 186.9g | |
| Protein 109.5g | 0% |
| Vitamin D 216.2IU | 0% |
| Calcium 928.5mg | 0% |
| Iron 56.6mg | 0% |
| Potassium 3001.2mg | 0% |
Source of Calories