Chocolate Almond Croissant Éclairs

Fancy up your pastry tray with this simple dessert that’s full of flavor.

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.

Yield: 16 servings (1 serving = 1 eclair)

INGREDIENTS:

• 16 each Pillsbury Frozen Croissant Dough Curved
• 1 each egg, large
• 2 Tbsp. water, cool
• 2 1/4 cups almonds, sliced

FINISHING

• 3 cups non-dairy whipped topping (#137)
• 1/2 cup Ready-to-Spread Chocolate Fudge Icing (#78706)

DIRECTIONS

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:

• Convection Oven*: 325˚F for 15-17 minutes
• Standard Oven: 375˚F for 18-2 minutes

*Rotate pan baked in a 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.

TIP

Freeze finished eclairs and thaw in refrigerator if desired.