Chocolate Almond Croissant Éclairs
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Chocolate Almond Croissant Éclairs
Chocolate Almond Croissant Éclairs

A creamy light filling is tucked into a crisp, buttery, almond croissant and finished with a fudgy chocolate drizzle for a fancy but simple dessert.

Servings: 16 servings (1 serving = 1 èclair)
Prep
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Frozen Croissant Dough Curved 1 oz (32101)
1 lb
16 each
Egg, large
2 oz
1 each
Water, cool
1 oz
2 Tbsp
Almonds, sliced
8 oz
2 1/4 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Non dairy whipped topping
8 oz
3 cups
Gold Medaly™ Ready-to-Spread Chocolate Fudge Icing (11215)
5 oz
1/2 cup
Prep
  1. Thaw croissant dough, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight.
  2. Whisk together egg and water in small bowl to make an egg wash; dip croissants in and roll to coat, shaking off excess.
  3. Coat in sliced almonds and place on parchment-lined sheet pan; proof until double in size, approx. 35-45 minutes.
  4. Bake until golden brown and dry to the touch; allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
325°F
15-17 minutes
Standard Oven
375°F
18-21 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 7 minutes of baking.
Finishing
  1. Cut horizontal slice partly into cooled croissant leaving a hinged bun.
  2. Pipe 0.5 oz non-dairy topping inside.
  3. Melt icing 20-30 seconds, stirring frequently in microwave; drizzle 1 tsp over top of each filled croissant.
  4. Keep refrigerated for service.

  • Freeze finished éclaires and thaw in refrigerator if desired.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 èclair
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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