Raspberry Almond Cream Cheese Croissant Bake Step-by-step instructions

Before you start

Before starting, heat the oven to 350°F (175°C) so it is ready when the bake is assembled. Soften the cream cheese by leaving it at room temperature for 30 minutes. Grate the white almond chocolate and set it aside.

Have a large ceramic baking dish ready—about 9x13 inches works well. If using a piping bag, fit it with a round tip or simply snip the corner of a zip-top bag. Measure all ingredients and have them within reach.

Instructions

Prep and Assemble

1. 1Prep the Croissants and Chocolate
   Slice each croissant in half lengthwise with a clean, sharp knife. Set the tops aside. Grate the white almond chocolate on the large holes of a box grater into a bowl and set aside.
   Look for Croissants are halved cleanly; chocolate is in fine shavings.
   Tip Chill the chocolate for 10 minutes before grating for cleaner shavings.
2. 2Make the Frangipane
   In a medium bowl, beat the softened cream cheese with the almond flour, granulated sugar, vanilla, and egg until smooth and fluffy. Transfer to a piping bag or a zip-top bag with the corner snipped.
   Look for Mixture is creamy and lump-free.
   Tip Ensure the cream cheese is truly softened to avoid lumps.

At the end of this phase, the croissants are halved and arranged in the dish, the frangipane is piped in swirls, and the raspberries are nestled in the gaps. The grated chocolate is sprinkled over the top.

The dish looks colorful and inviting, with the creamy filling peeking through the pastry. Make sure the croissants are snug but not overly crowded, and that the raspberries are evenly distributed.

Bake to Golden

3. 3Assemble the Bake
   Arrange the halved croissants cut-side up in a single layer in a ceramic baking dish, shingling them slightly. Pipe swirls of the frangipane over the croissants, then tuck the fresh raspberries into the gaps between the croissants.
   Look for Croissants are nestled snugly; raspberries sit in the crevices.
   Tip Press the raspberries gently so they stay in place during baking.
4. 4Top with Shaved Chocolate
   Sprinkle the grated white almond chocolate evenly over the assembled croissants and frangipane, covering the exposed surfaces lightly.
   Look for Chocolate shavings are scattered over the top.
   Tip Reserve a few shavings for garnish after baking if desired.

After baking, the top is golden brown and the frangipane is puffed and set. The kitchen smells of toasted almonds and vanilla. The croissants are crisp on the edges, and the filling is firm to the touch. The internal temperature of the egg mixture reads at least 160°F (71°C). If the bake looks too dark, check the temperature to ensure it is done.

Glaze and Finish

5. 5Bake the Casserole
   Heat the oven to 350°F (175°C). Place the dish in the oven and bake until the frangipane is set and the croissants are golden and crisp, about 30 to 35 minutes. The internal temperature of the egg mixture should reach 160°F (71°C).
   Look for The top is golden brown and the filling is puffed and set.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, loosely cover with foil for the last 10 minutes.
6. 6Glaze and Serve
   Remove the bake from the oven and let it cool for 5 minutes on a wire rack. Dust with powdered sugar, then drizzle the ruby raspberry glaze over the top. Lift out a warm portion and serve.
   Look for The glaze forms glossy ribbons; sugar dusts the surface.
   Tip Spoon the glaze generously over the raspberries for a glossy finish.

After cooling for 5 minutes, the bake is dusted with powdered sugar and drizzled with raspberry glaze. The glaze creates glossy ribbons that catch the light. The dish is ready to serve, with layers of crisp pastry, creamy filling, and bright fruit visible when a portion is lifted out.

Common mistakes

One common mistake is overloading the dish with too many croissants, which prevents the frangipane from spreading evenly and leaves some parts dry. Another is using cold cream cheese, which creates lumps in the frangipane.

Be gentle when tucking the raspberries; pressing too hard can crush them and make the bake watery. Also, avoid overbaking—check the temperature early, as ovens vary. Letting the bake cool for a few minutes before glazing prevents the glaze from melting into the pastry entirely.

How to tell it’s done

The bake is done when the frangipane is set and the top is golden brown. The edges of the croissants should be crisp and slightly darker, and the filling should not jiggle when the dish is gently shaken.

To be certain the egg mixture is fully cooked, insert an instant-read thermometer into the center of the filling; it should read at least 160°F (71°C). If the top browns too quickly, cover loosely with foil and continue baking until the temperature is reached.

• Egg dishes: 160°F (71°C) in the thickest part