Chocolate Crescent Rolls With Almond Pudding

These soft chocolate almond custard buns are the kind of bakery-style treat that feels both comforting and a little indulgent at the same time.

Each bun is shaped like a croissant: the dough is divided, rolled into triangles, filled at the wide end with almond custard, then rolled up and gently curved into a crescent shape. 

Baked until lightly golden, the buns come out soft and fluffy with a rich, creamy center that becomes even more luscious when warm. The combination of chocolate dough, almond custard, and toasted almond flakes makes them perfect for breakfast, dessert, or an afternoon coffee treat.

Ingredients:

Dough:

- 200 g bread flour

- 4 g instant yeast

- 25 g sugar

- 3 g salt

- 1 large egg

- 25 ml oil

- 60 ml milk, room temperature

- 12–15 g cocoa powder

Almond Custard Filling:

- 200 ml milk

- 25 g cornstarch

- 30 g sugar

- 1 egg

- 20 g almond powder

Additional:

- Almond flakes

Instructions

1. Prepare the Dough

- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, cocoa powder, yeast, sugar, salt, egg, oil, and milk.

- Mix on low speed until the ingredients come together.

- Increase to medium speed and knead for 8–10 minutes, until smooth and elastic.

- If the dough feels dry, add a little extra milk, 1 teaspoon at a time.

- Shape into a ball and place in a lightly oiled bowl.

- Cover and let rise until doubled, about 1½–2 hours.

2. Make the Custard

- In a saucepan, whisk together the milk, cornstarch, sugar, egg, and almond powder until smooth.

- Cook over low heat, stirring constantly, until thickened.

- Transfer to a bowl and cover with plastic wrap touching the surface.

- Cool completely before using.

3. Shape the Buns

- Divide the dough into 6 portions.

- Roll each piece into a triangle.

- Spread or pipe some filling near the wide end.

- Roll up from the wide end toward the tip, like a croissant.

- Curve slightly into a crescent shape if desired.

- Cover loosely and let rise until puffy, about 30–45 minutes.

4. Bake

- Preheat the oven to 180–190°C.

- Brush with milk or egg wash.

- Add some almond flakes on top.

- Bake for 18–25 minutes, until lightly golden.

5. Cool

- Let cool slightly before serving.

- Best eaten warm when the chocolate filling is soft.

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Almond Snowball Cookies

These delicate almond butter cookies are a true melt-in-your-mouth treat. Made with simple ingredients and no eggs, they have a tender, crumbly texture and a gentle nutty flavor from almond powder. Once baked, the cookies are rolled twice in powdered sugar, creating a soft, snowy coating that makes them look as beautiful as they taste.

They’re perfect for holidays, afternoon coffee, or whenever you crave something sweet but not overly rich. The dough is easy to prepare, can be made ahead of time, and freezes well—making these cookies just as practical as they are elegant. One batch yields about 36 small cookies, ideal for sharing (or keeping a few hidden for yourself).

Ingredients (Yield: about 36 cookies)

- 225g butter, unsalted

- 90g sugar

- 240g cake flour

- 50g almond powder

For Coating

- 150g sugar powder

Instructions

1. Preparing the Dough:

- In a large bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.

- Add the confectioners’ sugar and beat on medium-high speed until light and well combined. Scrape down the bowl as needed.

- Reduce the mixer speed to low and gradually add the flour and almond powder. Once all the flour is added, increase to high speed and beat until the dough comes together.

- Cover the dough and refrigerate for at least 30 minutes (up to 3 days).

2. Baking

- Preheat the oven to 180°C. Line baking trays with parchment paper.

- Scoop or roll 20 g of dough per cookie and roll into balls. Place them on the tray with space between each cookie.

- Bake for 15 minutes, until the bottoms are lightly golden and the tops are just barely colored.

3. Coating

- Let the cookies cool on the baking tray for 5 minutes.

- Gently roll the warm cookies in confectioners’ sugar and transfer to a wire rack.

- Once completely cooled, roll the cookies in confectioners’ sugar again for a full snowball finish.

4. Storage

- Store covered at room temperature for up to 7 days.

- Baked cookies or unbaked dough balls can be frozen for up to 3 months 

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Heart-Shaped Buns with Creamy Almond Pudding Filling

Soft, fluffy buns filled with a rich almond custard, shaped into adorable hearts and topped with crunchy almond slices. These elegant pastries are lightly sweet, creamy in the center, and perfect for special occasions - or simply to treat yourself.

Ingredients

Dough:

- 220 g bread flour

- 50 g almond flour

- 5 g instant yeast

- 50 g sugar

- 1 egg

- 30 ml oil

- 80 ml milk (room temperature)

Almond Pudding Filling:

- 250 ml milk

- 1 egg

- 25 g sugar

- 25 g almond flour (powder)

- 30 g cornstarch

Garnish:

- 50 g sliced almonds

- Milk (for brushing)

Instructions

1. Prepare the Almond Pudding:

- In a small pot, whisk or blend together all filling ingredients until smooth.

- Cook over low heat, stirring constantly, until the mixture thickens and just begins to bubble.

- Transfer the pudding to a bowl, press plastic wrap directly on the surface, and let it cool completely.

2. Make the Dough:

- In the bowl of a stand mixer fitted with a dough hook, combine all dough ingredients.

- Mix on low speed until combined, then knead on medium speed for about 10 minutes until smooth and elastic.

- Add a little more flour if the dough is too sticky.

- Transfer to a greased bowl, cover with a tea towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

3. Shape the Heart Buns:

- Punch down the dough to release air. Transfer to a floured work surface.

- Divide into 9 equal pieces.

- Roll each piece into a rectangle.

- Spread a portion of the cooled almond pudding over each rectangle.

- Roll each piece into a long log and seal the seam.

- Fold the log in half and attach the ends together.

- Cut it down the middle - leaving the folded end intact.

- Twist the two cut halves together and shape them gently into a heart. Press lightly to flatten.

4. Final Proof:

- Place the shaped buns on a parchment-lined baking tray.

- Loosely cover and let rise until puffy, about 30 minutes.

- Brush the tops with milk and sprinkle with almond slices.

5. Bake:

- Preheat the oven to 190°C (375°F).

- Bake for 20–30 minutes, or until golden brown on top.

6. Serve:

- Let the buns cool before serving.

- Store in the fridge for up to 3 days. Reheat by baking briefly or steaming lightly to restore softness.

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Pear Almond Cake

This almond-flavored cake is made with almond flour, to which I added just a small amount to avoid overpowering the flavor. I had some fresh pears at home, so I decided to add them to the cake as well. It's made in one bowl, without separating dry and wet ingredients, super easy and you will make it in no time.

The result was a delicious, moist cake that isn't overly sweet. This pear almond cake is a harmonious blend of flavors and textures. The almond powder contributes a subtle nuttiness, complementing the sweetness of the ripe pears. The cake has a tender crumb, and the almond flakes on top add a delightful crunch. 

However, it's best consumed within three days due to the presence of fruit.

Ingredients

- 2 eggs

- 90g sugar

- 90ml oil

- 130g all-purpose flour

- 35g almond powder

- 8g baking powder

- 2 pears (ripe but not overripe)

- 25g almond flakes (for topping)

Instructions

1. Preheat the oven to 180°C (350°F). Line a 6-inch cake tin with parchment paper.

2. Peel and core the pears, then cut them into small dice or thin strips. Set aside for later.

3. In a large mixing bowl, whisk together the eggs and sugar. Continue whisking until the mixture becomes relatively glossy, and you notice that the sugar starts to dissolve into the eggs.

4. Pour in the oil, and using a spoon or spatula, stir until the oil is well combined with the egg and sugar mixture.

5. Sift the flour, almond powder, and baking powder into the bowl with the wet ingredients. Sifting helps ensure that these dry ingredients are evenly distributed and prevents lumps in the batter.

6. Gently stir the mixture until the dry ingredients are just combined with the wet ingredients. 

7. Pour half of the batter into the prepared cake tin, spreading it evenly along the bottom.

8. Place some of the diced or sliced pears on top of the batter in the cake tin. 

9. Cover the layer of pears with the remaining batter. Add the rest of the diced / sliced pears on top. 

10. Sprinkle the almond flakes evenly over the top of the batter.

11. Place the cake tin in the preheated oven and bake for approximately 40-50 minutes. Check for doneness by inserting a skewer into the center; if it comes out clean, and the cake has a gentle golden brown color, it is ready.

12. Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

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