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Recipe Friday: Indulgent Croissants

National Croissant Day is coming up on January 30th! 

Indulge in the menu possibilities with these recipes from General Mills Foodservice! Take it sweet or savory and plus-up the “wow” factor with these mouthwatering ideas. 

Ham, Egg and Swiss Cruffin

Whipped eggs with ham, Swiss cheese and chives are piped into a Muffin-Shaped Croissant.

Yield: 12


12. ea. Pillsbury™ Freezer-to-Oven Butter Croissant Dough Pinched
12 ea. eggs, large
½ cup mayonnaise
2 T dijon mustard

Ingredients for Assembly

1 cup cncured ham, small-dice
½ cup Swiss cheese, shredded
¼ cup chives, sliced small
½ tsp salt
¼ tsp black pepper, ground


  1. Thaw croissant dough, covered, either at room temperature 30-45 minutes or refrigerated overnight.
  2. Tuck sides of dough underneath to form a ball; place in greased jumbo muffin pan.
  3. Bake until deep golden brown and baked through; allow to cool in pan 60-90 minutes to retain shape then cool completely.

Method for Whipped Eggs

  1. Place whole eggs in saucepan and cover with cold water and lid; heat on high and bring to a boil.
  2. Turn off heat once boiling and allow to sit and carry-over cook and additional 12-15 minutes.
  3. Remove eggs from water and place in ice bath.
  4. Peel off shell, rinse and add to food processor; add mayonnaise and Dijon mustard.
  5. Blend for 30 seconds, stop and scraped down sides; blend an additional 30 seconds until smooth.
  6. Cover and refrigerate until needed.


  1. Stir together Whipped Eggs, diced ham, Swiss cheese, chives, salt and pepper in a mixing bowl; add to a piping bag with a star tip.
  2. Carefully cut out a small hole in middle of each completely cooled croissant top; remove piece.
  3. Pipe approx. 2 oz (3 Tbsp) Whipped Egg filling into center of each croissant and serve cold.

Crispy Raspberry Hazelnut Chocolate Croissants

Turn croissants into crunchy, chocolatey bases for sweet open-faced sandwiches by baking them with a sheet pan on top. Experiment with other sweet toppings, or try using plain croissants with savory toppings.

Yield: 12


12. Pillsbury™ Freezer-to-Oven Chocolate Croissant Dough Straight, 1.5 oz (13374)
¾ cup chocolate hazelnut spread
1½ cups whipped topping
1⅔ cups raspberries, fresh
1 T powdered sugar


  1. Place croissant dough on parchment-lined sheet pan; cover with parchment and thaw either at room temperature approx. 30 minutes until flexible or refrigerated overnight.
  2. Keep parchment on top of dough and add another sheet pan.
  3. Bake as directed until golden brown and dry to the touch; allow to cool 30-60 minutes with pan on top so croissants stay flattened.

To Finish 

  1. Top cooled croissant with 1 Tbsp chocolate hazelnut spread then pipe on 2 Tbsp whipped topping.
  2. Add approx. 4 (0.5 oz) fresh raspberries and dust with 1/4 tsp powdered sugar; serve immediately.