Chocolate-Almond Croissant Scrolls

Prepare the Frangipane

1. 1In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. 2Beat in one egg and the vanilla extract until well combined.
3. 3Stir in the almond flour until a smooth paste forms. Set aside.

Prepare the Chocolate Ganache

1. 1Place the chopped dark chocolate in a heatproof bowl.
2. 2Heat the heavy cream in a small saucepan until just simmering. Pour the hot cream over the chocolate.
3. 3Let stand for 5 minutes, then whisk until smooth and glossy. Allow to cool slightly.

Assemble the Scrolls

1. 1Preheat oven to 190°C (375°F) and line a baking sheet with parchment paper.
2. 2Unroll the croissant dough sheet onto a lightly floured surface or parchment paper.
3. 3Evenly spread the almond frangipane over the entire surface of the croissant dough.
4. 4Next, carefully spread the cooled chocolate ganache over the frangipane layer.
5. 5Starting from one long edge, carefully roll up the dough tightly into a log.
6. 6Using a sharp knife, slice the log into 8 equal scrolls, about 2-3 cm (1 inch) thick.
7. 7Place the scrolls cut-side up on the prepared baking sheet, leaving some space between each.
8. 8In a small bowl, whisk the remaining egg to create an egg wash. Lightly brush the tops of the scrolls with the egg wash.
9. 9Sprinkle with sliced almonds.

Bake

1. 1Bake for 18-20 minutes, or until golden brown and puffed.
2. 2Remove from the oven and let cool slightly on a wire rack.
3. 3Dust with powdered sugar before serving, if desired.