Nut-Free Chocolate Almond Croissant
Experience the buttery, flaky decadence of these Nut-Free Chocolate Almond Croissants—a delightful twist on the classic French pastry! Made with rich, laminated dough and filled with a velvety mix of dark chocolate and nut-free almond extract-infused cream, these croissants are perfect for anyone with nut allergies. The step-by-step process ensures perfectly layered, golden-brown pastries that are crisp on the outside and irresistibly soft on the inside. Ideal for breakfast, brunch, or a sophisticated dessert, these croissants bring bakery-style indulgence to your home kitchen. Whether you're catering to dietary needs or just looking to try something new, this recipe promises a luxurious and allergen-friendly treat for every occasion.
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Ingredients
- 500 grams All-purpose flour
- 300 grams Unsalted butter
- 40 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 250 milliliters Whole milk
- 1 large Eggs
- 5 milliliters Vanilla extract
- 200 grams Sweetened condensed milk
- 150 grams Dark chocolate chips
- 5 milliliters Almond extract (nut-free)
- 1 egg wash Egg wash (1 egg and a splash of milk, beaten together)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, and salt. In a separate bowl, dissolve the yeast in the warm milk along with the vanilla extract and let it sit for 5 minutes until foamy.
Step 2
Add the yeast mixture to the flour mixture along with one beaten egg. Mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled, about 1 hour.
Step 4
Meanwhile, shape the butter into a flat rectangle, about 20x15 cm, by placing it between two sheets of parchment paper and rolling it out. Chill in the fridge until firm.
Step 5
Once the dough has risen, punch it down and roll it into a rectangle twice the size of your butter slab.
Step 6
Place the chilled butter in the center of the dough rectangle and fold the dough over the butter, sealing the edges to completely encase the butter.
Step 7
Roll out the dough into a long rectangle, then fold one third towards the center, followed by the other third (letter fold). Rotate the dough 90 degrees and repeat the rolling and folding process once more. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Step 8
While chilling, prepare the nut-free almond chocolate filling by mixing the sweetened condensed milk with the almond extract. Combine this mixture with dark chocolate chips.
Step 9
Roll out the chilled dough into a long rectangle about 0.5cm thickness. Cut into triangles with a base of approximately 10 cm each.
Step 10
Place a spoonful of chocolate mixture at the base of each triangle, then roll up towards the point, tucking the point underneath to secure.
Step 11
Place the croissants on a baking tray lined with parchment paper, cover with a cloth, and let them proof for 45 minutes at room temperature.
Step 12
Preheat your oven to 200°C (392°F). Once the croissants are puffy, brush them gently with the egg wash.
Step 13
Bake for 18-20 minutes or until golden brown. Allow to cool slightly before serving.
Nutrition Facts
| Serving size | (1575.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5851.7 |
| Total Fat 342.7g | 0% |
| Saturated Fat 194.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1134.2mg | 0% |
| Sodium 4480.3mg | 0% |
| Total Carbohydrate 627.2g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 223.7g | |
| Protein 103.3g | 0% |
| Vitamin D 210.4IU | 0% |
| Calcium 1174.1mg | 0% |
| Iron 35.8mg | 0% |
| Potassium 2748.1mg | 0% |
Source of Calories