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M&M's croissant served
Fun and crunchy croissants filled with chocolate and topped with vibrant M&M's

M&M's croissants

Author: Flavelo
Recipes Cakes and Desserts
One of the most popular trends in modern bakeries is 'pimping' classic pastries with well-known sweets. Here, melted chocolate and crunchy sugar-coated dragees are placed between buttery croissant layers. During baking, the inside of the dragees melts, but the colourful shell often stays crisp, creating an exciting play of textures.
🕒 Prep Time 20 mins
🍳 Cook Time 18 mins
⌛ Total Time 38 mins
🍽️ Servings 6 servings
🔥 Calories 530 kcal
🌍 Cuisine American-French fusion

Ingredients

Equipment Needed

  • Bain-marie
  • Baking parchment
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Soya
⚠️ Peanuts (may contain traces in M&M's)

Instructions

1 ✓

Make a thick ganache: melt half the milk chocolate with the cream. Let cool until spreadable.

Tip: If too runny, it will leak out of the dough.
2 ✓

Crush half the dragees roughly (e.g., with a rolling pin in a bag).

Tip: Smaller pieces distribute better.
3 ✓

Cut triangles from the dough, spread the wide part with the chocolate cream, sprinkle with crushed pieces, roll up.

Tip: Roll tightly.
4 ✓

Brush with the egg milk. Bake at 180°C for 15-18 minutes until golden brown.

Tip: Fan oven gives a nicer colour.
5 ✓

Melt the remaining chocolate with the butter (this is the glaze). Drizzle over the cooled croissants, and stick the remaining whole dragees into it.

Tip: Butter gives shine to the chocolate.

Recipe FAQ

Don't the dragees burn?
The ones inside the dough don't, because the dough protects them. Only put the ones for the top on at the very end of baking, or stick them into the chocolate glaze before serving.
What chocolate should I use?
Good quality milk chocolate, which harmonises with the M&M's taste.

Ingredients

  • 500 g Puff pastry (ready-made)
  • 100 g M&M's chocolate dragees
  • 100 g Milk chocolate
  • 50 ml Double cream (for the cream)
  • 50 g Icing sugar
  • 30 g Butter (for the glaze)
  • 1 pc Egg yolk (for glazing)
  • 20 ml Milk (for glazing)