Almond & Chocolate Croissants
These Vegan Almond Chocolate Croissants bring a taste of French patisserie right to your kitchen! With a flaky, golden crust, they’re filled with almond cream and chocolate. Topped with toasted flaked almonds and a dusting of icing sugar, these croissants are quick and easy to make, yet feel so indulgent.
Making the Almond Cream
The first step in making these croissants is preparing the almond cream. In a bowl whisk together all the ingredients, alternatively you can use a food processor, to form a smooth paste.
Making the Simple Syrup
In a small saucepan bring the sugar and water to a boil. Simmer for a minute or until the sugar dissolves, then turn off the heat and allow to cool slightly.
Assembly
Preheat the oven to 180 degrees.
Cut lengthways, in each of the croissants along the outer side.
Carefully dip, or use a pastry brush to coat each of the croissants in the syrup. We use a glaze to add a little moisture to the croissants.
Spread the almond cream on to one half of the croissant and place half of the chocolate on top. Close and spread the rest of the almond cream on top and sprinkle flaked almonds on top.
Bake for 15 minutes until the top is golden brown and crisp. Allow to cool before dusting with icing sugar.
Chef Tips
Cool Before Dusting: Let the croissants cool slightly before dusting with icing sugar to prevent it from melting into the warm pastry.
These vegan milk chocolate cookies, are soft, chewy and chunky. They make a delicious treat and are beginner friendly.
- 2 Vegan Croissant (Day old)
- 70 g Vegan Milk Chocolate
- 4 tbsp Flaked Almonds
- 120 g Ground Almonds
- 100 g Icing Sugar
- 60 g Plain Flour
- 1 tsp Baking Powder
- 100 ml Sunflower Oil
- 60 ml Oat Milk
- 30 g Caster sugar
- 30 ml Water
The first step in making these croissants is preparing the almond cream. In a bowl whisk together all the ingredients, alternatively you can use a food processor, to form a smooth paste.
In a small saucepan bring the sugar and water to a boil. Simmer for a minute or until the sugar dissolves, then turn off the heat and allow to cool slightly.
Preheat the oven to 180 degrees / Gas Mark 4
Cut lengthways, in each of the croissants along the outer side.
Carefully dip, or use a pastry brush to coat each of the croissants in the syrup. We use a glaze to add a little moisture to the croissants.
Spread the almond cream on to one half of the croissant and place half of the chocolate on top. Close and spread the rest of the almond cream on top and sprinkle flaked almonds on top.
Bake for 15 minutes until the top is golden brown and crisp. Allow to cool before dusting with icing sugar.