Home
Recipes
Baking and desserts
Croissant bostock with boozy cherries

Croissant stuffed with cherries and sprinkled with flaked almonds on a plate with a scoop of vanilla ice-cream

Croissant bostock with boozy cherries

Janine Ratcliffe

Save recipe

Serves 2 for pudding, then keep the extras for breakfast

Easy

Prep: 15 mins

Cook: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Usually a piece of brioche topped with frangipane and baked, this twist uses a croissant base, while kirsch-spiked cherries add a boozy note

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Apricot and praline ice cream

A star rating of 0 out of 5.0 ratings

Baileys ice cream

A star rating of 5 out of 5.3 ratings

Apple and mint sorbet

A star rating of 0 out of 5.0 ratings

Try this recipe for croissant bostock with boozy cherries, then discover our croissant bread and butter pudding, croissant cinnamon rolls and full English croissants. Now try more French dessert recipes and check out our homemade croissants recipe.

Chef's tip

If you want more of a glossy sauce, just gently reduce the kirsch syrup in a small pan until glossy

Croissant bostock with boozy cherries recipe

Ingredients

Nutrition

4 croissants
50g salted butter

softened
50g caster sugar
50g ground almonds
few drops of almond extract
1 tbsp milk
1 tbsp flaked almonds
icing sugar

for dusting
cherries in kirsch

from a jar, to serve
vanilla ice cream

to serve

Nutrition: per serving

kcal495
fat31.3g
saturates13.2g
carbs42.3g
sugars20.2g
fibre1.9g
protein10g
salt0.7g

Ad

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put the croissants on a baking sheet and cut a slit carefully three-quarters down through the middle – pull apart a bit to make a cavity.
step 2

Beat the butter and sugar until light and fluffy, then stir in the almonds with the extract and milk. Divide into four and spoon into the croissants using a teaspoon, spreading out to fill the croissants, pushing down gently on the sides to expose the filling a bit – don’t worry about it being too neat. Sprinkle over a few flaked almonds then dust lightly with icing sugar. Bake in the oven for 15-20 mins, or until the frangipane mixture is puffed a little and light golden and the croissants are crisp.
step 3

Serve with another light dusting of icing sugar, if you like, a scoop of ice cream and the cherries.

Now try more croissant recipes.

Ham and Cheese Croissant Bake Recipe

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue