Stuffed French Croissants
Start your morning adventure with our delightful Stuffed French Croissants, where flaky croissants embrace a luscious blend of cream cheese and your favorite fruit filling. Grilled to golden perfection, these scrumptious pastries are the ultimate camping treat that will have everyone waking up with a smile. Get ready to indulge in a breakfast that’s as easy to make as it is to devour!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 2 tablespoons of butter to coat the grill (28 g)
- 2 - 8oz blocks of cream cheese (56.7-227 g)
- 12 eggs
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(1)
- Powdered sugar
📦Other(2)
- 24 medium size croissants
- 1 pint of whatever kind of filling you like (I used about 1 cup of apple butter and 1 cup of strawberry preserves) (473 ml)
Nutrition (per serving)
Calories
2450
Protein
60g
Carbs
245g
Fat
145g
👨🍳 Instructions
- 1
Fill the croissants with cream cheese and filling.
- 2
Mix eggs and milk together.
- 3
Dunk the filled croissants in the egg mixture.
- 4
Grill the croissants until they are toasty brown.
- 5
Coat with powdered sugar before serving.
💡 Pro Tips
- ✓Freeze filled croissants for at least 30 minutes before dunking in egg mixture to prevent the cream cheese from leaking out during grilling; cold cream cheese has a higher melting point (32°F) than the egg custard temperature.timing30 minutes at ≤32°F
- ✓Use a 12:1 egg-to-milk ratio (12 eggs to 1/2 cup milk) which creates a custard with ~8% fat content—thin enough to coat quickly without soaking the croissant interior and breaking its laminated structure.ingredient12:1 ratio, ~8% fat
- ✓Grill at 375°F for 2-3 minutes per side; this temperature allows the exterior to caramelize (Maillard reaction begins at 300°F) while the interior stays creamy, versus higher heat which would burst the filling before the custard sets.technique375°F, 2-3 minutes per side
- ✓Dunk filled croissants for only 1-2 seconds per side because croissant lamination (40+ butter layers) already contains ~32% water; excess egg absorption will steam the pastry and collapse the air pockets that give croissants their flake.timing1-2 seconds per side
- ✓Apply powdered sugar immediately after grilling while the surface is still 150-160°F; the residual heat will cause moisture to evaporate, creating a dry, matte finish instead of a wet, clumpy coating.technique150-160°F surface temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Stuffed French Croissants
Start your morning adventure with our delightful Stuffed French Croissants, where flaky croissants embrace a luscious blend of cream cheese and your favorite fruit filling. Grilled to golden perfection, these scrumptious pastries are the ultimate camping treat that will have everyone waking up with a smile. Get ready to indulge in a breakfast that’s as easy to make as it is to devour!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- 2 tablespoons of butter to coat the grill (28 g)
- 2 - 8oz blocks of cream cheese (56.7-227 g)
- 12 eggs
- 1/2 cup of milk (120 ml)
🫙Pantry Staples(1)
- Powdered sugar
📦Other(2)
- 24 medium size croissants
- 1 pint of whatever kind of filling you like (I used about 1 cup of apple butter and 1 cup of strawberry preserves) (473 ml)
Nutrition (per serving)
Calories
2450
Protein
60g
Carbs
245g
Fat
145g
👨🍳 Instructions
- 1
Fill the croissants with cream cheese and filling.
- 2
Mix eggs and milk together.
- 3
Dunk the filled croissants in the egg mixture.
- 4
Grill the croissants until they are toasty brown.
- 5
Coat with powdered sugar before serving.
💡 Pro Tips
- ✓Freeze filled croissants for at least 30 minutes before dunking in egg mixture to prevent the cream cheese from leaking out during grilling; cold cream cheese has a higher melting point (32°F) than the egg custard temperature.timing30 minutes at ≤32°F
- ✓Use a 12:1 egg-to-milk ratio (12 eggs to 1/2 cup milk) which creates a custard with ~8% fat content—thin enough to coat quickly without soaking the croissant interior and breaking its laminated structure.ingredient12:1 ratio, ~8% fat
- ✓Grill at 375°F for 2-3 minutes per side; this temperature allows the exterior to caramelize (Maillard reaction begins at 300°F) while the interior stays creamy, versus higher heat which would burst the filling before the custard sets.technique375°F, 2-3 minutes per side
- ✓Dunk filled croissants for only 1-2 seconds per side because croissant lamination (40+ butter layers) already contains ~32% water; excess egg absorption will steam the pastry and collapse the air pockets that give croissants their flake.timing1-2 seconds per side
- ✓Apply powdered sugar immediately after grilling while the surface is still 150-160°F; the residual heat will cause moisture to evaporate, creating a dry, matte finish instead of a wet, clumpy coating.technique150-160°F surface temperature