Cheat’s chocolate almond croissants recipe

Forget store-bought pastries. These homemade chocolate almond croissants, by acclaimed pastry chef and chocolatier Kirsten Tibballs, are the stuff of which brunch dreams are made.

What’s not to love about having a decadent chocolate almond croissant for breakfast?

Even better when you made it yourself.

Close your eyes and savour the experience of biting into this crisp, buttery goodness.

These flavour-filled croissants pack a proper patisserie punch, minus the effort.

The chocolate almond cream alone will have you reaching for a second.

The shocking truth is the older the croissants, the better results you’ll get, with a satisfyingly crunchy exterior offset by the delightfully creamy almond centre.

Kirsten Tibballs’ toasty chocolate almond croissants:


60 g unsalted butter, softened

90 g caster sugar

1 x 60 g whole egg

90 g almond meal

10 g Dutch-process cocoa powder

To assemble

120 ml water

160 g caster  sugar

6 x day-old croissants

120 g flaked almonds

pure icing sugar, for dusting

Makes 6


Step 1.

To make the chocolate almond cream, cream the butter and sugar in a stand mixer with a paddle attachment, mixing until there are no lumps of butter remaining.

Gradually add the eggs, while continuing to mix until incorporated. Scrape down the side of the bowl as required.

Add the almond meal and cocoa powder and mix to combine.

Step 2.

Preheat the oven to 170°C fan-forced.

Combine the water and sugar in a saucepan over high heat and bring to the boil. Once the sugar has dissolved, remove from the heat and set aside.

Step 3.

Cut the croissants in half horizontally.

Dip the cut sides in the prepared syrup before transferring them to a baking tray lined with baking paper.

Step 4.

Spread or pipe half of the chocolate almond cream onto the sugar-soaked bases, then top with the croissant tops.

Dip the top of the croissants in the syrup, pipe or spread the remaining almond cream on top, then finish with a generous sprinkle of the flaked almonds.

Bake for 20–25 minutes, until the almonds are toasted and golden brown.

Before serving, dust the surface of the croissants with icing sugar.

More chocolate recpies:

All Day Chocolate recipe book cover by Kirsten Tibballs Edited recipes and images from Chocolate All Day by Kirsten Tibballs, published by Murdoch Books, RRP $49.99. Photography: Armelle Habib.