This chocolate almond croissant recipe starts with store-bought croissants and turns them into a bakery-worthy treat with just a few simple upgrades. Each croissant is brushed with a cardamom simple syrup, then filled with a creamy frangipane filling, flavored with orange zest and chunks of dark chocolate, then topped with crunchy sliced almonds and a generous dusting of powdered sugar.

Chocolate almond croissant filled with frangipane and melted chocolate, topped with sliced almonds and powdered sugar.

These almond croissants are a great way to use day-old croissants instead of letting them go to waste. Once they’re filled and baked, they become warm, flaky, and rich with that homemade almond filling and melty chocolate throughout. You can serve these for a weekend breakfast, special occasions, such as Valentine’s Day or Mother’s Day, or even as a simple dessert.

Why You’ll Love This Chocolate Almond Croissant Recipe

  • Flaky texture- these croissants get a second bake for maximum crunch. After brushing with cardamom simple syrup, the sugars caramelize in the oven, creating a crust that is even flakier than the original.
  • Irresistible filling- each croissant is filled with a creamy, nutty frangipane (almond cream) and pockets of melted, gooey chocolate.
  • Perfect for leftovers- the best way to revive those dry, day-old croissants. Once they come out of the oven, they will taste freshly baked!
  • Easy to make- this recipe uses store-bought croissants and just a handful of simple ingredients for the filling. The best part is you can enjoy a bakery-worthy treat at home in about an hour.
Close up of creamy frangipane filling, piped onto bottom half of croissant.

Key Ingredient Notes

Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.

  • Croissants- day-old or leftover croissants work best for this recipe. If your croissants are fresh, simply leave them out uncovered on the counter overnight to drive out a bit.
  • Almond extract- a small amount of almond extract gives the filling that classic frangipane flavor.
  • Orange zest- fresh orange zest adds a bright, citrusy flavor that cuts through the richness of the butter and almond filling. Avoid the white pith, which can be bitter.
  • Cardamom- cardamom is a warm, aromatic spice with a slightly sweet, citrusy flavor. I use whole cardamom pods to infuse the simple syrup, and a small amount of ground cardamom inside the frangipane filling.
  • Vanilla- use pure vanilla extract for the best flavor.
  • Eggs- these help bind the almond filling and give it a creamy, custard-like texture as it bakes. Allow the eggs to sit at room temperature for 2 hours before baking.
  • Almond flour- this is the base for the frangipane-style filling. It gives the croissants a rich, nutty flavor and a slightly dense, creamy center once baked.
  • Unsalted butter- make sure the butter is softened. This keeps the filling soft and spreadable.
  • Sugar- I use white granulated sugar for the simple syrup and to sweeten the filling.
  • Dark chocolate- use a chopped dark chocolate bar or chocolate chunks for melty pockets of chocolate inside the croissants.
  • Almonds- I use blanched sliced almonds. You can also use ones with the skin on.
  • Powdered sugar- a dusting of powdered sugar finishes the croissants and makes them look just like the ones you find in a bakery.
Homemade chocolate almond croissant made with store-bought croissants and filled with orange frangipane, and topped with sliced almonds.

Step By Step Instructions

Make The Simple Syrup

Sugar, orange zest, water, and cardamom pods.
First, add the sugar, water, orange zest and cardamom pods to a small saucepan and stir to combine. Then, heat over medium, stirring occasionally, for a few minutes until the sugar is completely dissolved.
Cardamom-orange simple syrup.
Remove from the heat, stir in the vanilla extract, and set aside to cool at room temperature.

Make The Almond Filling

Creamed butter, sugar, ground cardamom, and orange zest.
Preheat oven to 350℉ and line a baking sheet with parchment paper. In a mixing bowl, add the softened butter, sugar, ground cardamom, and orange zest. Using a hand mixer, beat until smooth and fluffy.
Creamed butter, with eggs, and almond extract.
Then, add the eggs and almond extract. Mix until combined. Finally, stir in the almond flour and mix until smooth.

Assembling and Baking

Sliced croissants.
Slice each croissant in half horizontally.
Sliced croissants brushed with orange-cardamom syrup.
Using a pastry brush, lightly brush the inside of each croissant with the simple syrup.
Frangipane filling piped onto bottom half of croissants.
Transfer the almond filling to a piping bag, then pipe the filling onto the bottom halves of the croissants, reserving a small amount for the tops.
Chopped chocolate sprinkled over frangipane filling.
Sprinkle the chopped chocolate pieces over the filling, then place the top halves of the croissant back on.
Croissant tops brushed with orange-cardamom syrup.
Brush the tops with the remaining simple syrup.
Almond frangipane cream piped on top of croissants.
Pipe a small amount of the reserved almond filling onto the tops of the croissants.
Sliced almonds sprinkled over frangipane filling.
Then, sprinkle with sliced almonds, gently pressing them so they stick while baking.
Baked chocolate almond croissant.
Bake for 18-20 minutes, or until the tops are golden brown. Just before serving, dust generously with powder sugar. Enjoy!

Tips For Success

  • Use day-old croissants- almond croissants actually started as a way for French bakeries to use up leftover, day-old croissants instead of throwing them away. Bakers would soak stale croissants in the syrup, fill them with almond cream, and bake them again. Slightly stale croissants absorb the syrup better without getting soggy.
  • Use room temperature ingredients- make sure the butter and eggs are at room temperature before you start. Soft butter blends easily and room temperature eggs mix in smoothly, creating a creamy, well-emulsified filling without lumps.
  • Don’t over-fill- It’s tempting to stuff them, but too much almond filling will leak out and burn on the pan. Also, too much filling can make the interior of the croissant dense and wet.
  • Let them cool slightly- they set as they cool, and the filling firms up, making them easier to handle and less messy to eat.
Side view of chocolate almond croissant with sliced almonds and powdered sugar.

Recipe FAQ’s

Where can I buy the best store-bought croissants?

The croissants I used are from Costco and they are super tasty. Some of my other favorites are Trader Joe’s butter croissants and Kroger Private Selection classic croissants.

What if I don’t have almond flour?

You can make your own by finely grinding blanched almonds in a food processor.

Is frangipane the same as marzipan?

Frangipane and marzipan are both almond-based, but they are not the same. Frangipane is a soft, creamy custard-like filling made with almonds, sugar, butter, and eggs, and most commonly used inside pastries. Marzipan is a thick, candy-like paste of almonds and sugar, used for molding and decorating.

Can I leave out the chocolate and just make almond croissants?

Absolutely! Just follow the recipe and omit the chocolate. They will still be delicious without the chocolate!

How do I store these croissants?

These croissants taste the best when the come out of the oven, but incase you have any leftovers, you can store them inside an airtight container at room temperature for up to 3 days. Just warm them up in the toaster oven for a few minutes to crisp them up and melt the chocolate.

Close up of chocolate almond croissant with flaky layers and melted chocolate center.

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Chocolate almond croissant filled coated in cardamom simple syrup, and filled with orange frangipane, and
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Chocolate Almond Croissant

Kristen-The Epicurean Mouse
Servings: 6 croissants
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Print Recipe Pin Recipe Leave a Review
A bakery-style chocolate almond croissant made with store-bought croissants, cardamom simple syrup, orange-scented frangipane, and dark chocolate. Topped with sliced almonds and powdered sugar, then baked until golden and flaky.

Ingredients
 

Cardamom Simple Syrup

  • 1/4 cup white granulated sugar
  • 1/4 cup water
  • 1 strip orange zest
  • 7 cardamom pods
  • 1 tsp pure vanilla extract

Almond Frangipane Filling

  • 1/2 cup unsalted butter, softened
  • 1/2 cup white granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp fresh orange zest
  • 1/4 tsp ground cardamom
  • 2 tsp pure almond extract
  • 1 1/2 cups almond flour
  • pinch sea salt

Assembling

  • 6 day-old croissants, sliced in half
  • 6 oz dark chocolate, cut into small chunks, divided
  • 1/2 cup sliced almonds
  • powdered sugar, for dusting

Instructions
 

Cardamom Simple Syrup

  • First, add the sugar, water, orange zest and cardamom pods to a small saucepan and stir to combine. Then, heat over medium, stirring occasionally, for a few minutes until the sugar is completely dissolved. Remove from the heat, stir in the vanilla extract, and set aside to cool at room temperature.

Almond Frangipane Filling

  • Preheat oven to 350℉ and line a baking sheet with parchment paper. In a mixing bowl, add the softened butter, ground cardamom, sugar and orange zest. Using a hand mixer, beat until smooth and fluffy.
  • Then, add the eggs and almond extract. Mix until combined. Finally, stir in the almond flour and mix until smooth.

Assembling

  • Slice each croissant in half horizontally.
  • Using a pastry brush, lightly brush the inside of each croissant with the simple syrup.
  • Transfer the almond filling to a piping bag, then pipe the filling onto the bottom halves of the croissants, reserving a small amount for the tops.
  • Sprinkle the chopped chocolate pieces over the filling, then place the top halves of the croissant back on.
  • Brush the tops with the remaining simple syrup.
  • Pipe a small amount of the reserved almond filling onto the tops of the croissants, then sprinkle with sliced almonds, gently pressing them so they stick while baking. Bake for 18-20 minutes, or until the tops are golden brown.
  • Remove the croissants from the oven and let them cool for 10 minutes. Just before serving, dust generously with powder sugar. Enjoy!
Calories: 870kcal, Carbohydrates: 74g, Protein: 17g, Fat: 59g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 249mg, Potassium: 381mg, Fiber: 9g, Sugar: 40g, Vitamin A: 989IU, Vitamin C: 1mg, Calcium: 144mg, Iron: 6mg
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