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As I searched around last weekend for a basic raspberry croissant recipe, I stumbled up Kathy Strahs’Chocolate Raspberry Croissant Panini Recipe. Too good to keep to myself, I decided to share it with our loyal Mommynoire community. The tart raspberries balance out the smooth, sweet chocolate and combine within a flaky, buttery croissant that’s with more chocolate and swimming in sweet crème anglaise. This dessert is meant for two, so don’t be stingy…share the decadence!

 Yum: Chocolate Raspberry Croissant Panini


3 egg yolks
1/4 cup granulated sugar
1/2 cup whole milk
1/2 cup heavy cream
2 teaspoons vanilla
1 croissant
2 oz. semi-sweet or dark chocolate, grated
2 teaspoons raspberry preserves
1/4 cup semi-sweet or dark chocolate chips
raspberries for garnish


To make crème anglaise, whisk together egg yolks and sugar in a medium bowl; set aside. In a medium heavy saucepan cook milk and heavy cream over medium heat, stirring constantly until milk begins to simmer (bubbles will form around the edge of the saucepan). Remove from heat. Gradually stir milk into the egg mixture. Clean the saucepan that was used to heat the milk and cream, removing any cooked-on bits. Transfer the custard mixture back into the saucepan. Heat custard over low heat, stirring constantly with a wooden spoon. Remove from heat once custard is slightly thickened (you should be able to draw a line with your finger on the back of the spoon), about 5 minutes. Strain custard into a small bowl. Let cool 10 minutes, stirring occasionally so that a film doesn’t form on the surface.

Heat the panini grill to 350 degrees.

Cut an opening around the inside edge of the croissant, creating a pocket for the chocolate and raspberry preserves. Spread preserves inside the croissant pocket. Sprinkle chocolate on top of the preserves. Grill sandwich at medium grill height for 4-5 minutes until chocolate is completely melted.

Meanwhile, heat chocolate chips in the microwave on high in a small microwave-safe bowl for 1 minute. Stir until smooth; set aside.

Spoon 3 tablespoons of creme anglaise onto a dessert plate (you can discard the remaining creme anglaise). Place croissant on parchment paper or other nonstick surface. With a spoon, drizzle chocolate over the top of the croissant. Transfer the croissant to the dessert plate, positioning it in the center of the pool of crème anglaise.

Garnish with raspberries and enjoy!


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