Caramel Apple Croissants with Chocolate Shavings and Whipped Cream Tips, FAQ & printable recipe

Tips for success

Use day-old croissants when you can, since they hold their shape better when split and absorb the caramel without turning soft. Fresh, very buttery croissants can work too, but handle them gently so the layers do not tear.

Keep the whipped cream and the chocolate cold until just before serving. Cold cream holds its volume on warm dessert, and chilled chocolate grates into finer shavings that stay distinct on top of the caramel.

Variations

• Pecan crunch: Toast a handful of chopped pecans in a dry skillet until fragrant, then sprinkle them over the croissants before baking. Scatter a few more over the finished dessert for extra crunch and a nutty, roasted flavor.
• Spiced apple: Add a pinch of ground nutmeg and ground ginger to the cinnamon sugar before tossing the apples. The warmer spice blend deepens the flavor of the filling and suits cooler evenings and holiday tables.
• Dark chocolate drizzle: Melt a little dark chocolate and drizzle it over the whipped cream along with the caramel. This adds a glossy, bittersweet contrast to the sweet caramel and apple filling and looks striking on the plate.
• Individual portions: Assemble each croissant in its own small ramekin or oven-safe dish instead of one large baking dish. Bake for the same short time, so each guest receives a warm, neatly presented serving with its own caramel and cream.

Storage and make-ahead

Fridge

Store leftover filled croissants covered in the refrigerator for up to 2 days in an airtight container, and keep the whipped cream separate.

Freezer

Freezing is not recommended for the assembled dessert, because the croissants lose their crisp layers and the whipped cream does not hold up.

Reheat

Reheat refrigerated croissants in a 350°F (175°C) oven for 5 to 7 minutes, or until warmed through and crisp again, then add fresh whipped cream and caramel.

Leftover caramel apple croissants are best eaten the same day, while the pastry is still crisp. Cover any remaining portions loosely and keep them at room temperature for no more than 2 hours, then move them to an airtight container in the refrigerator.

Store the whipped cream separately in a covered container, and keep the chocolate shavings in a dry place so they do not soften. Refrigerated croissants will be softer when reheated, so warm them briefly before serving to restore some texture.

Some parts of this dessert can be prepared ahead to save time on the day you serve it. The apple filling can be sautéed up to a day in advance, cooled, covered and refrigerated, then warmed gently in a skillet before filling the croissants. The caramel sauce can be made and kept covered in the refrigerator, then warmed again before drizzling.

Grate the chocolate and store the shavings in a sealed container. Whip the cream shortly before serving, since it holds its shape best when freshly made. Assemble the croissants and bake them just before guests arrive, so the pastry stays crisp and the caramel bubbles fresh from the oven.

Serving ideas

Serve the caramel apple croissants warm on individual plates, with a generous swirl of whipped cream on each portion.

Add a drizzle of caramel sauce over the cream so it runs slightly down the sides, then scatter chocolate shavings and cinnamon sugar crumbs over the top. Provide a spoon with each plate so guests can scoop up the extra apple pieces and caramel from the dish.

For a relaxed dessert table, arrange the baking dish in the center with extra whipped cream and caramel in small bowls alongside, so everyone can finish their own serving.

Offer the chocolate shavings in a small dish. This presentation keeps the croissants warm, lets guests customize their topping and makes the dessert easy to share at the table.

Frequently asked questions

Recipe card

Caramel Apple Croissants with Chocolate Shavings and Whipped Cream

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 2 red-skinned apples, peeled and diced small
• 2 tbsp unsalted butter
• 2 tbsp cinnamon sugar, plus more for dusting
• 4 butter croissants, store-bought or made ahead
• 1/2 cup warm caramel sauce, plus more for drizzling
• 2 oz dark chocolate block
• 1/2 cup heavy cream, whipped to soft peaks

Instructions

1. Peel and dice the red-skinned apples into small cubes and place them in a small bowl. Melt the butter in a large skillet over medium heat, add the apple cubes and cook them for about 5 minutes, stirring often, until they soften and turn golden. Sprinkle with cinnamon sugar and toss to coat.
2. Set the croissants on the wooden board and slice each one horizontally, leaving the base attached. Spread a generous spoonful of the caramelized apple filling inside each one, pressing it gently into the layers.
3. Hold the block of chocolate against the large holes of a box grater and grate it over the board so fine shavings fall onto the surface. Keep a small pile of shavings for the final garnish.
4. Place the filled croissants in the white rectangular baking dish in a single layer. Spoon the remaining caramelized apple pieces over and around them, then drizzle the warm caramel sauce evenly over the top.
5. Bake the dish in an oven preheated to 350°F (175°C) for about 8 minutes, until the croissants are heated through and the caramel is bubbling at the edges.
6. Whisk the heavy cream in a mixing bowl until it forms soft peaks. Keep it chilled until ready to serve.
7. Transfer the warm caramel apple croissants to plates. Top each serving with a generous swirl of whipped cream, a drizzle of caramel sauce, and a scatter of chocolate shavings and cinnamon sugar crumbs. Serve warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

9 g

Carbohydrates

72 g

Fat

34 g

Fiber

3 g

Sugar

44 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.