Every time the hubby and I go to California we have to have freshly made Chocolate Almond Croissants.  We have tried a few different bakeries out there, and have never had a bad one.  However, we have not had success finding to match that goodness here in Utah.  This is why I decided I would attempt to make a Chocolate Almond Puff Pastry Braid for hubby – to come as close as I can to that ultimate deliciousness – and my goodness, this does not disappoint.

Store bought refrigerated puff pastry is filled with a simple almond frangipane (a fancy word for almond cream) and rich chocolate. It is then sprinkled with almonds and sugar, and baked in the oven until perfectly puffed and golden.  It’s so simple, but so delicious and a beautifully fancy treat to serve to family or guests.  You are going to want this recipe up your sleeve!

A couple of tips for this recipe:

• I absolutely love Jus-Roll brand puff pastry sheets.  They are found in the refrigerated section and are ready to go with no thawing or rolling necessary.  I get a fantastic product consistently every time!  
• When it says to lightly score you are using a knife to just make a very light indent in the pastry.  Do not cut through the pastry.
• I add just a half a tsp of almond extract to the frangipane, because I think a whole tsp overpowers it, and can taste medicinal, but feel free to adjust to your taste.
• Semi-sweet or dark chocolate work best for this recipe – milk chocolate can be overpoweringly sweet, but again – you do you! 
• You can replace the chocolate chips/chunks with your favorite good quality chopped all chocolate bar if you want to!

Ingredients:

• 3 Tbsp butter
• 1/4 cup granulated sugar
• 1/8 tsp sea salt
• 1/2 cup almond flour
• 1 Tbsp AP flour
• 1 egg
• 1/2 tsp almond extract
• 1 tsp vanilla extract
• 1 sheet puff pastry (I prefer Jus Roll brand)
• 1/2 cup semi-sweet chocolate chips or chunks
• Egg wash:  1 egg whisked with 1 Tbsp water
• 1/3 cup almonds
• 2 Tbsp additional sugar

Instructions:

1. Preheat your oven to 400 degrees.  Line a baking sheet with a silicone mat or parchment paper.
2. For the almond filling, in a small mixing bowl, add the butter, sugar and salt.  Cream together with your hand mixer for 1-2 minutes until light and fluffy.
3. Add the almond flour, AP flour, egg, almond extract and vanilla extract and mix on low with your hand mixer until well combined.
4. Lay out your puff pastry in a rectangle on the prepared baking tray.  (If you use Jus-Roll brand you will not need to roll it out- if you use another brand you may need to roll it out a bit in to a rectangle.)
5. Lightly score (DO NOT CUT THROUGH) the dough almost in to thirds lengthwise, but leaving a little extra room in the middle section.  On the outer two thirds of the dough, slice the dough in to strips. (There are some pictures below to show the process.)  
6. Leaving 1 inch at the top and the bottom of the braid, spread the paste along the middle section of the dough.  Sprinkle with chocolate chips or chunks
7. Fold the top and bottom spare inch over the top of the almond cream and chocolate. take the two top and two bottom cut strips and gently stretch them down and up the side of the cream (halfway) and seal with your fingers as much as possible.
8. Braid the rest of the dough strips over the top of the filling, alternating sides. 
9. Brush with egg wash, then sprinkle with almonds and additional sugar.
10. Bake at 400 on the bottom rack for 22-25 minutes until it’s a beautiful golden brown and the pastry is cooked through.  Transfer to cooling rack.  Let rest 10-15 minutes before slicing.