cut cooked eclair with whipped cream in between. chocolate drizzled over eclair and sliced almonds crumbled on top. another eclair in background out of focus.

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)


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


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



  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.


  • 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.


  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 eclairs and thaw in refrigerator if desired.

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