INGREDIENT

• 6 to 8 croissants, 1 to 3 days old
• 1/2 cup sliced almonds
• powdered sugar 
• 1/2 cup high quality semi sweet chocolate, chopped
• 1/2 cup high quality milk chocolate, chopped 

ALMOND SIMPLE SYRUP

• 1/2 cup water
• 1/3 cup sugar
• 1 teaspoon almond extract

ALMOND FILLING

• 1 1/2 cup almond flour
• 3/4 cup granulated white sugar 
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 large eggs
• 2 tablespoons heavy cream

MAKE THE SIMPLE SYRUP

1. To a pot over medium heat, add the water, sugar, and almond extract. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up.

PREPARE THE ALMOND FILLING

1. To a bowl, add the almond flour, sugar, salt, unsalted butter, vanilla extract, almond extract, eggs, and heavy cream.
2. Beat together until light and fluffy using a stand or hand mixer.

ASSEMBLE AND BAKE

1. Preheat oven to 350°F.
2. Slice the croissants in half to open up like a book.
3. Soak both sides in the almond syrup. Be generous with it.
4. Add the almond filling across the whole inside and add chocolate to taste. Close the croissant. Add a line of almond filling across the top and sprinkle on sliced almonds. Repeat with the rest of the croissants.
5. Bake in the oven for 12 to 15 minutes until crispy all around.
6. Allow to cool for 15 minutes and then enjoy!