Chocolate & Caramel Stuffed Croissants

Sunday 13 March 2016

Chocolate & Caramel Stuffed Croissants

  Chocolate and Caramel Egg Stuffed Croissants.  This quick and easy recipe is something delicious to make with any excess Easter Eggs you find yourself struggling with! (As if!)

When I was growing up my dear Aunt Thelma used to send us up some lovely Easter Breads every year . . .  sweetly glazed with icing and decorated with candied cherries.  

We loved them.  Easter and sweet breads go together like peas and carrots!  Think Hot Cross Buns . . .  this recipe today is only a bit of fun and one that the kids will surely love baking this Easter.  It's very simple to make!

 Chocolate & Caramel Stuffed Croissants

All you need is some refrigerated croissant dough and some caramel stuffed milk chocolate Easter eggs.  

You just lay the croissant dough out and then roll it up around the Easter eggs.

Chocolate & Caramel Stuffed Croissants

The only care you need to take is to make sure that the egg is completely enclosed and that there are no holes in the buns for the chocolate to leak out.

 Chocolate & Caramel Stuffed Croissants

 An egg wash and a sprinkle of demerara sugar ensures that they are golden brown with just a hint of crunchy sweetness on the outsides.

Chocolate & Caramel Stuffed Croissants

You will also want to make sure that you let them sit for a few minutes prior to eating . . .  the filling can be quite hot and candy is involved.

Chocolate & Caramel Stuffed Croissants

Everyone will be thoroughly delighted when they break them open and see all of that decadent chocolately loveliness lurking inside!  

How to make friends and influence people?  Just make them one of these.

 Chocolate & Caramel Stuffed Croissants

*Chocolate & Caramel Stuffed Croissants*
Serves 6

Just a bit of Easter fun.  Decadent.   If you're a diabetic, you need to look away. 

1 tin of refrigerated Croissant dough
6 individual chocolate and caramel Easter Eggs, unwrapped
1 large free range egg yolk beaten with 1 tsp water
demerara sugar for sprinkling 

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking tray with some baking parchment. 

Unroll the croissant dough and break apart at the perforations.  Place one caramel egg on the wide end of each triangle.  Roll up as per directions on the tin, taking care to completely enclose the Easter eggs, and twisting it well shut on the ends.  Place a few inches apart on the baking tray.  Brush with some beaten egg and sprinkle with some sugar. 

Bake for about 10 minutes until well risen and golden brown.  Let stand for about 10 minutes prior to eating. 

Chocolate & Caramel Stuffed Croissants 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 


  1. :) They do look like an Easter Brunch:)

    1. I think only a child could eat them and really enjoy them Monique, but they are fun! xo

  2. These look so good. I don't dare have them in my house. I think I could eat the whole batch.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!