Croissants – Kitchen Foliage

Savory Croissant Filling Ideas

November 10, 2022 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Savory croissants are buttery, flakey croissants, filled with meats, cheeses, and vegetables to create meals for lunch or breakfast.

You can make croissants filled with pesto, bacon and eggs, ham and cheese, prosciutto and strawberries, for a specialty croissant sandwich.

Ham and Cheese

Ham and cheese croissants are baked in the oven, allowing the cheese to ooze from the savory croissant.

Slices of ham are warmed in the microwave, and then placed in the center of the sandwich.

You can use slices of cheddar, Havarti, or Swiss cheese and add them to the sandwich for a delicious ham and cheese croissant sandwich.

Ham and cheese sandwiches are baked in the oven, letting the cheese melt down the sides of the croissants.

Strawberry, Basil, and Prosciutto

Prosciutto croissants are warm croissants that are baked in the oven.

Croissants are cut in half, and slices of brie are placed on the bottom halves of the croissants.

The bottom half croissants with cheese are baked in the oven, along with strips of prosciutto laying on the baking sheet to crisp them up.

Eggs are poached or fried in a frying pan to cook them for the sandwich.

Once the bottom half croissants have come out of the oven, top them with 1 egg on each sandwich.

Add slices of strawberries, avocado, crispy prosciutto, fresh basil leaves and arugula to the savory croissant sandwich.

Drizzle honey, and a little salt and pepper to taste.

Add the top part of the croissant on your layered sandwich and enjoy!

Pesto and Chicken

Pesto chicken croissants are made by combining and mixing together shredded cooked chicken, pesto sauce, and Greek yogurt in a bowl.

Slice the croissants in half lengthwise, and evenly distribute the pesto chicken onto the bottom half of the croissants.

Top with slices of tomatoes, mozzarella cheese, and argula.

Place the top half of the croissants on the sandwich and enjoy!

Turkey, Bacon, and Avocado

Turkey, bacon and avocado croissants are similar to a club sandwich, except on a buttery, flakey croissant!

Croissants are sliced in half lengthwise, and Dijon mustard is spread over the bottom half of the croissants.

Each croissant sandwich is layered with crispy bacon and slices of turkey breast.

You can get sundried tomato, or peppered turkey breast for your sandwich for a little more flavor if desired.

Top the sandwich with lettuce, slices of avocado, diced red onion, and cucumber slices.

Place the top half of the croissant on the sandwich and enjoy.

Bacon, Egg, and Cheese

Bacon, egg and cheese croissants are breakfast sandwiches you can have in the morning.

Eggs are cooked with a bit of butter, chives, and cheddar cheese in a frying pan. You can either scramble the eggs or make them into an omelette, adding a little salt and pepper to them to taste.

Assemble the breakfast croissant sandwich by slicing the croissants in half lengthwise.

Add crispy pieces of bacon, and the eggs and cheese on top.

Place the top half of the croissant on top to make a sandwich.

You can also bake the sandwiches in the oven for a couple of minutes to warm the croissants.

Mushroom and Brie

Mushroom brie croissants ooze with melted brie and tart cranberry sauce.

Sliced mushrooms are cooked in a frying pan with olive oil, butter, thyme, minced garlic, sea salt, and freshly ground cracked pepper.

To assemble the croissants, they are cut in half lengthwise, and then slices of brie are placed on the bottom half of the croissants.

Cranberry sauce is spooned on top of the brie cheese for the sauce of the sandwich.

Mushrooms are heaped onto the sandwich, and the top half of the croissant is placed on top to make this savory lunch croissant.

The croissants are baked in the oven for about 10 minutes to melt the brie cheese, and served warm, right out of the oven.

Sweet Croissant Filling Ideas

November 4, 2022 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Sweet croissant fillings have almond, chocolate, and vanilla custard flavors infused into them, and then baked in the oven.

Sweet croissants have buttery and flakey pastry that will melt in your mouth as you eat them.

You can also fill croissants with rose lychee, hazelnut or carrot cake flavors.

Try making one of these sweet croissant flavors for your next Sunday brunch!

Vanilla Bean Custard

Vanilla bean custard stuffed croissants are filled with a sweet, creamy vanilla bean custard.

Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.

The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.

Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.

Vanilla custard is made by tempering eggs with the hot cream.

Vanilla custard needs time to cool and chill for a couple of hours prior to using it.

You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.

You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!

Hazelnut

Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.

Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.

Carrot Cake

Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.

Croissants are cut in half, and then dipped in simple syrup.

Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.

Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.

After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.

Almond

Almond croissants are made by creating a syrup, and an almond filling.

The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.

Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.

To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.

Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.

Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.

Bake in the oven until they are golden brown.

Raspberry Rose Lychee

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Chocolate

Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.

The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.

After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.

10 Croissant Flavor Ideas

November 4, 2022July 14, 2022 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Croissants by themselves are flakey and buttery pastry. You can add many different types of flavors to croissants to enhance their flavor.

You can fill croissants with vanilla custard, matcha, almond cream, pistachio cream, and raspberry compote.

Try making one of these unique croissant flavors for your next Sunday brunch!

Vanilla Bean Custard

Vanilla bean custard stuffed croissants are filled with a sweet, creamy vanilla bean custard.

Vanilla beans are cut in half, and vanilla beans are scraped from the pod into milk to let them infuse their flavor.

The pod itself is placed in with the milk over the stovetop to immerse the vanilla flavoring into the custard.

Once the milk has almost started the boil, the milk is removed from the heat source, and then the vanilla notes are let to steep for 15 minutes.

Vanilla custard is made by tempering eggs with the hot cream.

Vanilla custard needs time to cool and chill for a couple of hours prior to using it.

You can fill your croissants by fitting a piping bag with a 1/2″ tip, and then pressing the tip far into the croissant.

You’ll see the custard fill the croissant and expand. Repeat on the other side, and it’s ready to be served!

Macadamia Coconut

Macadamia coconut croissants have a hint of coconut and nutty flavoring to them.

The inside of the croissant is filled with a macadamia nut cream.

Macadamia nuts are blended together with butter, flour, an egg, powdered sugar and vanilla extract to create the macadamia nut cream filling.

Croissants are cut in half horizontally, and then filled with macadamia cream on the bottom part of the croissant.

The top half of the croissant is placed resting on the filing to create a sandwich.

More macadamia cream is spread on the top of the croissant, and then it’s dipped in shredded coconut.

Macadamia coconut croissants are baked in the oven until the coconut is toasted golden brown.

Chocolate

Chocolate croissants are made by placing sticks of chocolate on the edge of croissant dough that is cut into a rectangular shape.

The chocolate is rolled into the center of the croissant, and then pressed with the seam side down to close the croissant.

After the chocolate croissant is finished baking, add a bit of powdered sugar by dusting it on with a sifter.

Matcha

Matcha glazed croissants add a hint of green tea flavor to croissants.

Matcha croissants are made by making a glaze out of matcha powder, water, icing sugar, and egg whites.

Dip the top of the croissant into the matcha glaze, and sprinkle a couple chopped up hazelnuts on top.

Almond

Almond croissants are made by creating a syrup, and an almond filling.

The syrup is made by simmering water and sugar together. Syrup is used to stick the croissants together with the filling.

Almond filling is made with butter, almond flour, vanilla extract, sugar, salt, and eggs.

To assemble the croissants, cut them in half horizontally first. Dip each side of the croissant into the syrup. The syrup will help the filling adhere to it.

Spread a layer of almond filling on the bottom half of the croissant, and put the top half on top to create a sandwich.

Spread another layer on the top of the croissants. Sprinkle with toasted sliced almonds.

Bake in the oven until they are golden brown.

Raspberry Rose Lychee

Raspberry rose lychee croissants are filled with a burst of fruit flavored.

The croissants are cut in half horizontally, and then spread with a thick layer of raspberry compote.

The croissant is sandwiched together, then a thin layer of lychee syrup is lathered on the top of the croissant.

To finish it off, the croissants are garnished with a few pieces of dried rose petals and freeze dried raspberries that will stick to the lychee syrup.

Raspberry rose lychee croissants have a beautiful pink coloring to them.

Pistachio

Pistachio croissants have a unique nutty flavor and have a pop of vibrant green.

Pistachio croissants are made by first making vanilla pastry cream.

Pistachios are blended with powdered sugar and cornstarch until they are quite fine. The pistachio mixture is combined with butter, an egg, and the pastry cream.

Croissants are cut in half, and then the pistachio filling is placed on the bottom half of the croissant to create a sandwich.

Pistachio filling is spread on the top of the croissant as well, and then chopped up pistachios are sprinkled on top.

Pistachio croissants are baked in the oven until they are golden brown. You can serve them warm, right out of the oven.

Carrot Cake

Carrot cake croissants are filled with a carrot flavored filling, and cream cheese frosting on the top.

Croissants are cut in half, and then dipped in simple syrup.

Carrot cake croissants are filled with carrot cake frangipane, and then the top of the croissant is replaced on top of the filling.

Carrot cake filling is spread on top of the croissants, and then a couple of chopped pecans are sprinkled on top. Carrot cake croissants are baked in the oven until they turn golden.

After they cool for a little bit, cream cheese frosting is piped on the tops of the croissants, and a couple more pecans are added as a garnish. Serve warm.

Apple and Pumpkin Pie

Apple and pumpkin pie croissants are filled with appl

Apples are diced and cooked in butter, cinnamon, nutmeg, and brown sugar until they are fork tender.

You’ll be making 2 different flavors of croissants – almond and apple, or pumpkin pie croissants.

The croissants are cut in half, and then dipped in simple syrup. Almond filling or pumpkin pie filling is piped onto the croissants.

Croissants that are filled with almond filling have the apple pieces placed on top. Add a little more almond filling, and then close the croissant with the top half.

Add the top half of the croissants to the pumpkin pie croissants.

Spread a thin layer of almond filling on top of all of the croissants and bake in the oven until they are golden brown.

Hazelnut

Hazelnut croissants are made by adding a spoonful of hazelnut spread to the end of the croissant dough, and then rolling it up so it’s right in the center of the croissant.

Add a couple of mini chocolate chips to the tops of the croissant and they’ll melt right onto the croissant as it bakes.

7 Uses for Leftover Croissant Dough

January 10, 2022 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Croissant dough is a labor of love to create. The laminated layers of butter create a flakey, rich, creamy pastry dough.

You can use croissant dough to create many different types of pastries and desserts.

Cinnamon Rolls

Cinnamon rolls are a delicious and easy way to use up leftover croissant dough.

Lie the croissant dough out flat, and cover it in butter, brown sugar, and cinnamon.

Roll up the dough into a pinwheel. Bake the cinnamon buns and drizzle cream cheese icing on top.

Danish Pastries

Danish pastries are a buttery and flakey pastry with fillings inside them.

Danish pastries can be filled with a variety of fillings including:

Danish Pastries can be made into intricate designs using croissant dough, or puff pastry.

Mille Feuille

Mille feuille is a dessert that is made up of 3 layers of pastry. You can use croissant dough for the layers, or puff pastry.

In between the pastry layers is piped vanilla custard. The vanilla custard is made with actual vanilla beans so you can see the tiny vanilla beans in the custard.

Mille feuille has a layer of royal icing on the top of it, with a couple of decorative lines of dark chocolate.

The dark chocolate is made a bit more fancy by using slits with a knife, giving mille feuille its signature look.

Salted Caramel Cream Filled Pastry

Salted caramel cream filled pastry is made by using layers of pastry.

You can use croissant dough for this, or you could use puff pastry.

In between the layers of puff pastry is salted caramel custard. The custard is piped into small circles.

After the custard has been piped, a small drizzle of hazelnut sauce is added to the middle of the pastry. You can add another layer of pastry on top, and repeat with custard and hazelnut sauce.

Dust a little cocoa powder or powdered sugar on top of the pastry.

things to do with Leftover Croissant Dough

Cinnamon Twists

Cinnamon twists are made using long and thin pieces of croissant dough.

The dough is twisted to create the shape. A little bit of cinnamon and sugar are dusted on the top of the dough, and then they can be baked and enjoyed!

Cruffin

A cruffin is a hybrid between a muffin and a croissant. A cruffin can be made with croissant dough or puff pastry dough.

A cruffin is made by using cinnamon, and sugar, and twisting the dough to make a delightful dessert that looks almost like a rose.

You can even use hazelnut sauce to have a creamy, chocolatey cruffin.

Cranberry Brie Bites

Cranberry brie bites are a tart and cheesy appetizer you can make using croissant dough.

You only need small squares of croissant dough to create this bite sized appetizer.

Place the squares inside a mini muffin tin, and add a small piece of brie. Top the brie with cranberry sauce and a sprig of fresh rosemary.

Bake the cranberry brie bites and serve warm.

How to Fold Croissant Dough

January 3, 2021October 10, 2020 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Croissant dough needs to be meticulously folded, rolled and rested at specific times for it to turn out how you want it to.

How to make a butter sheet

To create a butter sheet, bring your unsalted butter to room temperature. Typically it’s about 1 1/2 cups of butter to create a butter sheet.

Place a silicone mat on an aluminum baking sheet. Put your room temperature butter on the silicone mat. Have your tape measure ready for your specific measurements your recipes requires. Using a spatula, push the butter to move it onto the silicone mat to spread it out. Try to make the butter sheet the same thickness throughout the rectangle you’re creating. It doesn’t have to be perfect. Use your spatula to push the butter into itself to create corners that you need for your measurements. Place your butter sheet in the fridge for 30 min. Then it’s time to place it into the dough.

How to place butter in croissant dough

Once you’re ready to place your butter into your croissant dough, get your croissant dough and butter layer out of the fridge. Peel your butter layer off of the silicone mat. Arrange your croissant dough on the bottom, and your butter layer at a diagonal to the dough rectangle. Try to place the butter as close as possible that you think each of the sides of dough will comfortably go over your butter layer. Then using your fingers, fold the dough over the butter layer to create an envelope. Seal the envelope by pushing the dough together at the seams.

Now it’s time to fold your croissant dough by laminating the butter.

How to laminate croissant dough

Laminating dough is defined as creating layers of butter in between pastry.

Begin by rolling out your envelope croissant dough = 20” x 10”. Then fold your croissant dough into a letter shape. Fold the bottom to 1/3 of the way up. Then fold the top 1/3 of the way down.

Now you’ve created 3 layers of butter. Roll out your dough again to 20” x 10”. Fold again like a letter. You’ve now made 9 layers of butter laminated croissant dough. Place it in the fridge for 30 min. You’re ready for your final folding of croissant dough. Fold like a letter. You have 81 layers of butter laminated croissant dough. You’ve completed your laminating butter layers. It needs to rest for 4-24 hours in the fridge before shaping your croissants.

Laminated dough example

This is an example of 81 layers of butter laminated for croissant dough.

How to Shape Croissants

Roll out your croissant dough until it’s 8”x20”. It should be pretty thick ~ a couple of cm’s thick. Cut your dough into 4”x 5” sections. Cut the rectangle into a triangle by slicing the rectangle from point to point. Stretch the triangle to an 8” long piece of croissant dough. To shape your croissant dough, make a small slit in the bottom of the croissant ~1/2 cm. It should be cut right at the base in the middle. Then roll your croissant up. Place the pointed end down to the pan to hold the croissant closed.

If you’re looking for chocolate croissants, Cut your 4” x 5” rectangle in half to create 2 – 2” x 5” strips. Stretch the strips until they’re 8” long. Place semi-sweet chocolate/chocolate chips on one end of the strip of dough ~10 chocolate chips. Roll the doll over the chocolate chips. Continue rolling until the end of the dough. Place the end of the dough down onto the aluminum baking pan.

How to Proof Croissants

Proof croissants by letting your shaped croissants sit for 1 hour at room temperature, and then 1 hour in the fridge. Place cling wrap over the croissants loosely to prevent them from drying out. Then you can egg wash and bake your croissants.

How to Proof Croissants Overnight

Proof croissants overnight by having your shaped croissants for 1 hour at room temperature, and then overnight in the fridge. The croissants can be in the fridge for 12 hours before baking. Be sure to put cling wrap over your croissants while they’re proofing to prevent them from drying out.

Where to store freshly baked croissants

Store your freshly baked croissants in an airtight container at room temperature. Let them fully cool before storing them. Your freshly baked croissants will store for up to 2 days at room temperature.

Pain au Chocolat Ingredients List

January 3, 2021September 19, 2020 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

unsalted butter
all-purpose flour
granulated sugar
salt
active dry or instant yeast
whole milk
semi-sweet chocolate
confectioners sugar (dusting the top)
egg (egg wash)

What is the translation for pain au chocolat?

Pain au chocolat translated means bread of chocolate or chocolate bread.

Can you freeze Pain au Chocolat?

Before baking your pain au chocolat, you can prep them by rolling them out, adding chocolate, and rolling them up. Let them sit at room temperature for 1 hour. Now you can freeze your pain au chocolat. They will freeze well for up to 1 month. You can have your pain au chocolat frozen, and unthaw them when needed. Place your frozen pain au chocolat in the fridge to thaw. Once they are fully thawed, you’re ready to egg wash them and bake in the oven. Alternatively, you can freeze the croissant dough, and then unfreeze your dough and continue making your pain au chocolat.

How to make chocolate croissants with Nutella?

Chocolate croissants are made with croissant dough and semi-sweet chocolate for the center filling typically. You can use Nutella as a filling, but don’t be too heavy on the filling. If you overfill them, you’ll have a huge mess to clean on your baking pan.

Use Puff pastry, frozen croissant dough, or fresh croissant dough.
Roll out your dough until it’s about 1/2 cm in thickness.
Cut into pieces that are 2” x 5” rectangles.
Roll your pieces a bit thinner to stretch out the dough a bit more to lengthen it.
Fill one 2” edge of the dough with a heaping spoon of Nutella.
Roll the dough gently and place on a baking sheet with the seam down.
Let your chocolate croissant rise for 1 hour at room temperature.
Let your chocolate croissant rise for 1 hour in the refrigerator.
Mix together 1 egg and a couple of tablespoons of milk.
Brush the egg mixture onto your pain au chocolat
Bake in the oven for your required time.
Remove once fully cooked and place them on a wire rack to cool.
Dust lightly with powdered sugar using a sifter.

how to dust powdered sugar onto pain au chocolat

Pain au Chocolat vs Croissant

Pain au Chocolat is the chocolate version of the croissant. Croissant dough uses butter to laminate the dough and have 81 layers of butter in total. Using croissant dough, the dough is rolled out until about 1/2 cm thick. Once it’s all rolled out, it’s cut into rectangular pieces. Then, it’s thinned and stretched a bit. Semi-sweet or bittersweet chocolate pieces are added to the narrow end of the rectangle. The rectangle is rolled up, given an egg wash, and baked.

Pain au Chocolat vs Chocolatine

Pain au chocolat is actually the same as a chocolatine. Depending on which area you are in France, they will call the dessert a Pain au chocolat, or a chocolatine.

Things to Do with Leftover Croissants

November 3, 2022September 19, 2020 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

There are countless things you can do with leftover croissants. Homemade filled croissants are one of the most satisfying meals you can make right in your own kitchen.

You can put just about anything on a croissant that you would when using your regular bread.

You can make breakfast croissants, French toast, sandwiches, and dessert croissants with leftover croissants.

How to fill croissants

Cut the croissant in half using a serrated knife.
Toast or warm your croissants.
Using a knife, spread your condiment of choice on the croissant.
Fill the croissant with meat, cheese, and vegetables or fruit.
Serve immediately.

If you’re wanting to make a meal for breakfast consider filling the croissants as a brunch croissant.

20 Breakfast Croissant Filling Ideas

Cream cheese and fruit
Butter
Cinnamon and sugar
Mayo/hot sauce/butter, cheese, sausage, and scrambled eggs
Mayo/hot sauce/butter, cheese, sausage, bacon and scrambled eggs
Mayo/hot sauce/butter, cheese, bacon and scrambled eggs
Scrambled eggs
Bacon and ketchup
Sausage and ketchup
Omelette and hot sauce
Omelette and ketchup
Mayo/hot sauce/butter, cheese, ham and scrambled eggs
Mayo/hot sauce/butter, cheese, sausage, ham and scrambled eggs
Scrambled eggs and cheese
Whipped cream and fruit
Whipped cream and syrup
Jam
Hazelnut spread
Peanut butter
Almond butter

How to make French toast with croissants

Heat a frying pan up to medium heat.
Mix together 1 egg and 2 tbsp of milk in a flat bowl you can easily dip your croissants in.
Add a dash of cinnamon to your egg mixture, do not mix.
Cut the croissants in half with a serrated knife.
Dip the cut side of the croissant in the egg mixture.
Place in the frying pan and cook for 1-2 minutes until the eggs are cooked onto the croissant creating a brown-golden color.
Remove croissants from the frying pan.
Serve immediately with whipped cream, syrup, caramel sauce, chocolate sauce or fruit.

Cold Croissant Sandwich Recipe Ideas

Croissant sandwiches should be right before serving to keep them as fresh as possible. Cold croissant sandwiches will keep in the fridge for a few hours, but prepare them as close to serving as possible.

Croissant Fillings for Lunch

Condiments to Fill Croissants with:

Chipotle mayo
Mayonnaise
Mustard
Dijon mustard
Honey mustard
Hot sauce
Bbq sauce
Pizza sauce
Garlic mayonnaise
Herbed cream cheese
Plain cream cheese
Strawberry cream cheese
Hummus
Italian Dressing

Meat Croissant Fillings:

Turkey
Chicken
Ham
Roast beef
Bacon
Smoked salmon
Tuna
Pepperoni
Salami
Pulled pork
Egg salad
Crab
Shrimp

Cheese Croissant Fillings:

Havarti
Cheddar
Mozzarella
Parmesan
Gouda
Brie
Camembert
Feta

Vegetable Croissant Fillings:

Lettuce
Tomatoes
Cucumber
Avocado
Arugula
Green peppers
Banana peppers
Kale
Shredded cabbage/Coleslaw
Red onions
Dill Pickles
Sliced Pineapple
Sliced Apples

Vegetarian Croissant Fillings

Avocado
Hummus
Pickles
Kale
Sliced apples
Lettuce
Tomatoes
Cucumber
Arugula
Havarti
Cheddar
Brie
Camembert
Gouda
Feta
Mozzarella
Tofu

vegetarian cold croissant sandwich filling ideas

What can you serve with croissant sandwiches

Chips
Fries
Sweet potato fries
Green Salad
Coleslaw
Caesar Salad
Cut up vegetables
Fruit

How to Make Stuffed Croissants for Dessert

January 3, 2021September 16, 2020 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Making stuffed croissants for dessert is a decadent way to finish off a delicious meal. Stuffed croissants need to be made right before serving. You won’t want to pre-make this ahead of time, otherwise the croissants will become soft and and soggy.

You have 2 options on how you can serve your dessert stuffed croissants.

Serve croissants for your guests to fill them.
Serve croissants filled by you.

If you’re having your guests fill their own croissants, you might want to have an array of items for them to choose from. You can make the accompaniments beforehand in small dishes for them to pick and choose.

15 Foods To Stuff Croissants for Dessert with:

Whipped cream
Strawberries
Blackberries
Blueberries
Raspberries
Apricots
Caramel sauce
Chocolate sauce
Strawberry sauce
Blueberry sauce
Bananas
Ice cream
Cinnamon and sugar
Hazelnut spread
Cream cheese & Fruit

If you’re wanting to fill the croissants yourself, choose only 1 or 2 of the above list and fill them right before serving. Try to top the croissants with a tiny bit of sauce as well, if you’re using sauce. This will give the croissants a elegant and divine look to them.

How to Make Stuffed Croissants for Dessert

What Goes with Croissants for Breakfast

January 19, 2022September 16, 2020 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

Croissants are a delicious breakfast item to serve for brunch. Croissants can be quite filling, therefore you’ll want to have a balance of lighter items to go with croissants for breakfast.

Fresh Fruit

Fresh fruit offers a balance of refreshing, juicy pieces of fruit which goes well with croissants for breakfast. You can stick to a couple of fresh berries, or cut up a variety of fruit for a fruit platter.

cantaloupe
pineapple
apples
strawberries
blueberries

Yogurt

Yogurt is a light accompaniment to go with croissants. Vanilla yogurt is a favorite flavor that will go over well for breakfast.

Eggs

Eggs are full of protein. You can make them in a many different ways, and they add a selection to a brunch. Typically for brunch, scrambled eggs are your best choice. Scrambled eggs can be served with hot sauce, or ketchup.

scrambled
over easy
sunny side up

Orange Juice or Apple Juice

Fresh, chilled fruit juice is the perfect choice for a morning breakfast with croissants. Juice is a refreshing beverage in the morning that will be the perfect drink to wash down your filling croissants.

21 foods you can stuff Croissants with:

Whipped cream
Strawberries
Blackberries
Blueberries
Raspberries
Cheese and tomatoes
Apricots
Caramel sauce
Chocolate sauce
Strawberry sauce
Blueberry sauce
Bananas
Scrambled eggs
Cheese
Ham
Bacon
Ice cream
Cinnamon and sugar
Hazelnut spread
Fried egg and smoked salmon
Cream cheese

What to Do When Butter is Breaking Through your Croissant Dough

January 3, 2021September 16, 2020 by Jenna Atkinson

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You could have 2 different problems when your butter is breaking through your croissant dough.

Butter is too warm
Butter is too cold

When making your croissants, bring the butter you want for laminating completely to room temperature. I usually just leave it on the counter while I’m waiting for the first long rest of my dough (4 hours).

Once your butter is at room temperature, you’ll want to get out your stand mixer. Mix your butter for a couple of minutes until fluffy and light. This adds air into the butter which will make it much easier to work with in your croissant dough. Add a couple of tablespoons of flour to your fluffy butter. Mix them together for another 30 seconds.

When your dough is coming up on it’s long rest, place the butter in the fridge 30 min before you need to laminate it.

To get the butter perfectly to your required measurements, transfer the butter to a silicone mat. Use a spatula to gently move the butter into its shape for your specific measurements you need for your dough.

Place the butter/silicone mat on a baking sheet and put it in the fridge for 30 min.

Placing the butter in the fridge for only 30 min will let it be still malleable, but not too hard or too soft.

Remove your dough from the fridge after your long rest (4 hours) and your butter layer that has been chilling for 30 min.

Place the butter on the dough and fold it like an envelope. I usually put the butter at a diagonal to the dough, and then enclose it by gently pressing the dough seams. Now you’re ready to roll your dough into a rectangle, and begin folding it like a letter. This begins the lamination process. Learn why using a marble rolling pin is ideal for rolling out croissant dough.

If your butter is too hard, it will poke through the dough. You’ll be able to feel it easily if it’s too hard. Leave your dough out for 5 min, and try again. See if your dough and butter are more pliable and able to be rolled out.

If your butter is too soft it will ooze out of the dough and be covering your pastry edges. If your butter is too soft in your dough, place it in the fridge for 30 min until your next turn. Then your dough will be chilled enough to turn and roll again.

How many layers for croissant dough are there?

There are a total of 81 layers.

How are there 81 layers in croissant dough?

The first letter fold you create 3 distinct layers of butter.

In the next turn you roll out those layers, and then double the layers by folding it. 3×3 = 9

The next turn you double the layers again, 9×9 =81 layers of butter.

What butter is best for croissants?

Unsalted butter
>80% fat content, ideally 84%

How-to-Eat-a-Croissant-Without-Making-a-Mess