Almond & Chocolate Croissants


The following recipe has a few extra steps than making plain croissants. I simply adore the Almond croissants & my son loves the chocolate ones. 

This recipe contains xanthan gum - if you can't tolerate guar or xanthan gum have a look at the No Gum GF Croissant recipe. 


225 g Bakers' Magic Gluten free flour

75 g Maize starch

300 g Butter *

250 g Milk

50 g Warm water

2 tsp Guar gum

1/2 tsp Salt

3 tsp Yeast (dried)

30 g Sugar

Almond (Frangipane) Filling

50 g Ground almonds

50 g Caster sugar

50 g Melted Butter

A few flaked almonds for topping

Chocolate Filling

Chocolate bits/buttons, the flavour of your choice

* 50 g of the butter needs to be finely chopped & 250 g needs to go in the freezer. 

Extra Bakers' Magic Gluten free flour for rolling - I usually put ~1/2 cup into a container

Extra milk for brushing uncooked croissants


Put 250 g of butter into the freezer.

Warm water is ~1/4 to 1/3 of boiling water with the remaining cold water (tap). Whether you use 1/4 or 1/3 will depend on how cold your tap water is. If the water is too hot it will kill the yeast.

Pre-incubate the yeast at room temperature for approximately 5 - 8 mins in the 50 g of warm water containing 10 g of sugar. Stir the mixture to dissolve the sugar & disperse the yeast. This gives the yeast a readily available food source & they can "revive" in a relatively undisturbed environment. After the allocated time the surface of the yeast mixture should be slightly frothy. This indicates the yeast are viable. 

If the yeast mixture has a frothy top or you can see bubbles proceed with croissant making.

Stand Mixer

Put all the dry ingredients into the mixing bowl.

Mix on low speed to ensure all ingredients are well dispersed.

Mix in 50 g of the finely chopped butter. 

Add in the milk & the yeast mixture.

Mix until all ingredients are incorporated.

Let it rest for ~10 mins. The mixture will become less sticky.


Put all dry ingredients into the TM bowl.

Mix for 10 secs on speed 9.

Add in 50 g of the chopped butter.

Mix for 20 secs on speed 4.

Transfer mix to another mixing bowl. (I have tried to mix it slowly in the Thermomix - for me it is easier to mix by hand)

Add in yeast mixture & milk.

Stir until all ingredients are incorporated.

Let it rest for ~10 mins. The mixture will become less sticky.


Prepare a clean work surface (baking paper/pastry mat) & put some of the extra Bakers' Magic Gluten free flour on it.

Transfer the dough to the work surface & using some of the extra Bakers' Magic Gluten free flour when necessary knead the dough until it is uniform in texture.

Roll out the dough to a rectangular shape, approximately 40 cm x 30 cm. 


Take the butter out of the freezer & grate it over the rolled dough.


Fold in the sides of the dough a little to cover some of the grated butter.


Roll the dough up starting from the end that hasn't been folded in.


With your hands gently press on the roll to make it flatter.


Roll out the dough to a similar size as previously. Use some of the extra Bakers' Magic Gluten free flour to stop it sticking to the baking paper/pastry mat & the rolling pin.


Fold in the sides of the dough to the middle.

Fold in the ends to the middle.

Fold one side onto the other.

Turn the pastry so that the "opening" of the dough book faces you. 

Put extra Bakers' Magic Gluten free flour onto your work surface as you will be rolling the dough out again & folding it again. Lift the sides of the rolled out dough up every now & then to check whether it is sticking. At this stage big chunks of butter are visible.

Fold the dough over to resemble a book.

Turn the opening of the book to face you. Repeat the rolling & folding of the dough once more for rustic croissants or twice more. After taste testing a lot of the croissants I have made I prefer the ones that have been rolled 2 more times. The butter chunks in the dough become less visible after each rolling & folding.

Almond Croissants

Melt the butter for the filling.

Add in the sugar & ground almonds & stir to combine.

Set aside to cool a little.

Roll out the dough to a thickness of 4 mm & a width of > 25 cm. To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) place one on either side of the dough. I have thrown away my cardboard pieces & now have stainless steel spacers 1 mm, 2 mm & 3 mm thick - they are much easier to clean. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. 


The dough at 4 mm thick is larger than my 50 cm mat. Trim the long edges of the dough but keep the width of the rolled dough > 25 cm. Keep the off cuts. Don't worry too much about trying to get the long ends of the dough to a thickness of 4 mm. When cutting out the croissants the edges get cut off.

Use a knife to mark every 5.5 cm along both long sides.


Cut the dough into triangles by cutting from one notch on one long side of the dough to the next notch on the other side.


Each triangle will be ~11 cm at the base & ~ 25 cm in length. There should be sufficient dough to make 8 croissant triangles.


There will be a nick in the middle of the base of the triangle. Use a knife to make this nick slightly bigger. Lift up one of the triangles to separate it from the other dough.  

Put a ~dessertspoon of the almond paste near the base of the dough. Gently spread the paste over the dough leaving a space (~1 - 1.5 cm) around the edges. Too much almond paste will result in the butter oozing out of the croissant during baking (they still taste good).


Separate the nick at the base of the dough triangle & roll up the dough. The nick helps to make the crescent shape. Tuck the end of the triangle underneath the base of the croissant to stop it from unravelling.  

Line a baking tray with baking paper.

Transfer the uncooked croissants to the baking tray.

Gently lay the off cuts on top of each other & roll this dough out to be 4 mm in thickness. Either cut out more triangles or cut out rectangles to make some chocolate croissants. At this stage I find it easier to cut out rectangles.

Chocolate Croissants

Roll out the dough as you would for Almond croissants.

The rectangles I made for the chocolate croissants were 6.5 cm x 25 cm. This size may seem small but I knew my children would be eating them & it is easier to give them one each than halve one. It is up to you the width you make them.

Put some chocolate buttons on the strips keeping the edges free. Leave 1/3 of the rectangle free from chocolate. 


Roll up the dough starting from the short edge closest to the chocolate. If any of the chocolate buttons fall out put them back in.

Place them on a baking tray with the seam side down. 


Allow the uncooked croissants to proof for approximately 1 hour. The proofing temperature can not be above 30 C otherwise the butter will start melting & you will loose some of the layers in the finished product. I proof the uncooked croissants in the oven with a roasting dish containing hot (but not too hot) water in it (I also put a thermometer in there to check the temperature).

If proofing in the oven take the tray out & turn oven on to 180 C.

Brush the tops of the uncooked croissants with some of the extra milk.

Sprinkle flaked almonds on top of the Almond Croissants.

After proofing the uncooked croissants will not look like they have risen a great deal. If the croissants are proofed for longer the layers may disappear in the cooked product. If the croissants are proofed for less the yeast flavour is not as pronounced. 


Bake the croissants for ~25 mins at 180 C, turning the tray halfway through baking. The time will depend on your oven & the size of the croissants.

Simply enjoy.