Chocolate-Almond Croissant Scrolls

Prepare the Frangipane

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

Prepare the Chocolate Ganache

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

Assemble the Scrolls

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

Bake

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