Croque en bouche, the French term for a sandwich made with puff pastry and filled with buttery goodness. It’s a classic recipe that never goes out of style, and when you add a little extra something to make it truly special, it becomes a show-stopper for any occasion. Whether you’re looking for a romantic dinner for two or a dessert table at your next big party, these 18 decadent croque en bouche recipes are sure to impress.
From classic vanilla and chocolate-dipped flavors to more adventurous combinations like matcha green tea and espresso glazed, we’ve got you covered with a wide range of sweet and savory options. And the best part? Each one is easy to make and requires only a few simple ingredients.
In this article, we’ll dive into the world of croque en bouche and explore some of our favorite recipes that are perfect for special occasions.
Classic Vanilla Croque en Bouche
This elegant French dessert, known as croque en bouche, is a delightful combination of creamy vanilla custard and flaky pastry. With its delicate flavors and impressive presentation, it’s perfect for special occasions or dinner parties.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. In a small bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm cream mixture into the eggs, whisking constantly.
4. Pour the custard mixture into the pie crust and smooth the top.
5. Bake for 40-45 minutes or until the edges are set and the center is still slightly jiggly.
6. Allow to cool completely before serving. Dust with confectioners’ sugar.
Cooking Time: 40-45 minutes
Chocolate-Dipped Croque en Bouche
Experience the perfect French-inspired treat with this indulgent recipe that combines creamy croquettes with rich chocolate.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup grated Gruyère cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs
– Confectioners’ sugar, for dusting
– Chocolate chips or chunks (white, milk, or dark)
– Fresh fruit or whipped cream, optional
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, butter, Gruyère, parsley, salt, and pepper until smooth.
3. Beat in eggs until well combined.
4. Roll out the mixture into small logs, about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) pieces.
5. Bake for 12-15 minutes or until golden brown.
6. Allow croquettes to cool completely on a wire rack.
7. Melt chocolate chips or chunks in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
8. Dip the cooled croquettes into melted chocolate, allowing excess to drip off.
9. Place dipped croquettes on parchment-lined baking sheet and refrigerate for at least 1 hour before serving.
Cooking Time: 12-15 minutes (baking) + 30 minutes (chilling)
Caramel Drizzle Croque en Bouche
Elevate your appetizer game with this rich and decadent Caramel Drizzle Croque en Bouche recipe. This indulgent treat combines the classic French flavors of ham, cheese, and butter in a delightful puff pastry package.
Ingredients:
– 1 package puff pastry, thawed
– 6 slices of ham (such as prosciutto or Black Forest)
– 6 slices of Swiss cheese
– 2 tablespoons unsalted butter, softened
– 1/4 cup caramel sauce (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into 6 equal squares.
3. Place a slice of ham and a slice of cheese in the center of each square, leaving a 1-inch border around the filling.
4. Fold the pastry over the filling to form a triangle, pressing edges together to seal.
5. Brush tops with softened butter and bake for 20-25 minutes or until golden brown.
6. Drizzle caramel sauce over warm croques en bouche before serving.
Cooking Time: 20-25 minutes
Raspberry-Filled Croque en Bouche
Raspberry-Filled Croque en Bouche: A Sweet Twist on a French Classic
This show-stopping dessert takes the traditional croque en bouche and elevates it with sweet and tangy raspberry filling. Perfect for special occasions or a unique treat for friends and family.
Ingredients:
– 1 package of puff pastry, thawed
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon salt
– Confectioners’ sugar (for dusting)
Step-by-Step Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to about 1/8 inch thickness. Cut into long, thin strips (about 1 inch wide).
3. In a small bowl, mix together raspberries, sugar, honey, and salt.
4. Place a spoonful of the raspberry mixture onto one end of each strip, leaving a 1-inch border at the other end.
5. Fold the pastry over the filling to form a triangle or a bow shape, pressing edges to seal.
6. Brush tops with egg wash (beaten egg mixed with a little water) and sprinkle with confectioners’ sugar.
7. Place on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lemon Zest Croque en Bouche
A classic French croque en bouche gets a burst of citrusy flavor with the addition of lemon zest, perfect for a bright and cheerful dessert or snack.
Ingredients:
– 1 cup butter, softened
– 2 cups confectioners’ sugar
– 1/4 cup grated lemon zest (from about 2 lemons)
– 2 tablespoons freshly squeezed lemon juice
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together butter and confectioners’ sugar until smooth.
3. Add grated lemon zest, lemon juice, and vanilla extract. Whisk until well combined.
4. Drop by tablespoonfuls onto the prepared baking sheet, about 1 inch apart.
5. Bake for 12-15 minutes or until lightly golden around edges.
6. Remove from oven and let cool on a wire rack.
Cooking Time: 12-15 minutes
Matcha Green Tea Croque en Bouche
This elegant French-inspired dessert gets a refreshing twist with the addition of matcha green tea, resulting in a unique and delicious treat that’s perfect for any occasion.
Ingredients:
– 1 cup strong brewed matcha green tea
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1/4 cup confectioners’ sugar
– 12-15 ladyfingers
– 1 cup whipped cream
– Matcha powder for dusting (optional)
Instructions:
1. In a medium bowl, whisk together the matcha green tea and heavy cream until smooth.
2. Add the softened butter and whisk until fully incorporated.
3. Gradually add the confectioners’ sugar, whisking until well combined.
4. Dip each ladyfinger into the matcha mixture for about 3-5 seconds on each side. They should be soft and pliable but not too wet.
5. Assemble the croque en bouche by layering the soaked ladyfingers in a large serving dish or individual cups.
6. Top with whipped cream and dust with matcha powder, if desired.
7. Refrigerate for at least 3 hours to allow the flavors to meld together.
Cooking Time: 30 minutes (plus chilling time)
Pistachio Crusted Croque en Bouche
This recipe puts a creative spin on the classic Croque en Bouche by adding a crunchy pistachio crust to the rich and creamy ham, cheese, and béchamel filling.
Ingredients:
– 4 slices of baguette
– 2 tablespoons unsalted butter, softened
– 1/2 cup grated Comté or Gruyère cheese
– 2 tablespoons Dijon mustard
– 1/4 cup chopped fresh parsley
– 1/4 cup pistachio meal
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Butter the baguette slices.
3. Spread a layer of béchamel sauce on each slice, followed by a sprinkle of grated cheese and a dash of mustard.
4. Top with another buttered baguette slice.
5. Roll each sandwich into a tight cylinder and secure with toothpicks.
6. Dip the tops in pistachio meal to coat evenly.
7. Place the sandwiches seam-side down on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Espresso Glazed Croque en Bouche
Elevate your appetizer game with this rich and decadent twist on the classic French sandwich, croque en bouche. The bold flavors of espresso and caramelized onions add a depth and complexity that’s sure to impress.
Ingredients:
– 4 slices of baguette
– 2 tablespoons unsalted butter, softened
– 1/2 cup grated Gruyère cheese
– 1/4 cup caramelized onions (see note)
– 2 tablespoons espresso glaze (see recipe below)
– Salt and pepper to taste
Espresso Glaze:
– 2 tablespoons strong brewed espresso
– 2 tablespoons granulated sugar
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C).
2. Butter one side of each baguette slice.
3. Place a slice of Gruyère cheese on top of the buttered side, followed by a spoonful of caramelized onions and another baguette slice, buttered side up.
4. Drizzle the espresso glaze over the top of each sandwich.
5. Bake for 10-12 minutes or until golden brown.
6. Serve warm and enjoy!
Note: Caramelize onions by cooking 1 large onion in 2 tablespoons of oil over low heat for 30-40 minutes, stirring occasionally.
Almond Butter Croque en Bouche
Transform your breakfast or brunch game with this creamy and nutty Almond Butter Croque en Bouche. Layers of buttery croissant, rich almond butter, and melted cheese create a decadent treat.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup unsalted butter, softened
– 1/4 cup creamy almond butter
– 1/4 cup grated cheddar cheese
– 1 egg, beaten (for brushing)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into rectangles approximately 4 inches wide and 6 inches long.
3. Spread almond butter evenly over each rectangle, leaving a 1-inch border around edges.
4. Sprinkle grated cheese on top of almond butter.
5. Brush edges with beaten egg for a golden glaze.
6. Bake for 20-22 minutes or until pastry is golden brown and cheese is melted.
7. Allow to cool slightly before serving.
Cooking Time: 20-22 minutes
White Chocolate Ganache Croque en Bouche
Elevate your dessert game with this decadent White Chocolate Ganache Croque en Bouche, a French-inspired treat that combines rich flavors and textures.
Ingredients:
– 1 cup white chocolate chips
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– Confectioners’ sugar (for dusting)
Instructions:
1. In a medium saucepan over low heat, melt the white chocolate chips, stirring occasionally.
2. Remove from heat and whisk in the heavy cream until smooth.
3. Add the softened butter and vanilla extract; stir until combined.
4. Let the ganache cool to room temperature.
5. To assemble the croque en bouche, place a small dollop of whipped cream on a serving plate or cake stand.
6. Top with a spoonful of cooled ganache, then dust with confectioners’ sugar.
Cooking Time: 10-15 minutes (ganache preparation)
Strawberry Shortcake Croque en Bouche
Elevate the classic strawberry shortcake to a new level with this decadent croque en bouche recipe, perfect for impressing your friends and family.
Ingredients:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups sliced strawberries
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup biscuit or shortcake crumbs
– 1/4 cup confectioners’ sugar
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together heavy cream and softened butter until smooth.
3. Add sliced strawberries, granulated sugar, and vanilla extract. Whisk until well combined.
4. Pour the mixture into the prepared baking dish and bake for 25-30 minutes or until set.
5. Allow the shortcake to cool completely.
6. Just before serving, sprinkle biscuit crumbs over the top and dust with confectioners’ sugar.
Cooking Time: 25-30 minutes
Servings: 8-10
Blueberry Compote Croque en Bouche
Elevate your pastry game with this innovative croque en bouche recipe, featuring a sweet and tangy blueberry compote filling. This delightful dessert is perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup (200g) fresh or frozen blueberries
– 1/2 cup (100g) granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt
– 1/2 cup (120ml) heavy cream
– 12-15 ladyfingers or savoiardi
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine blueberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
3. Remove from heat and stir in melted butter and salt.
4. Dip each ladyfinger into the heavy cream for about 3-5 seconds on each side. They should be soft but not soggy.
5. Assemble the croque en bouche by placing a ladyfinger on a serving plate, followed by a spoonful of blueberry compote, and repeating the layers one more time.
6. Dust with confectioners’ sugar and serve chilled.
Cooking Time: 15-20 minutes
Cinnamon Sugar Croque en Bouche
Elevate your dessert game with this sweet and buttery Cinnamon Sugar Croque en Bouche, a French-inspired treat that’s sure to impress. This flaky pastry is filled with a rich cinnamon sugar mixture, making it the perfect indulgence for any occasion.
Ingredients:
– 1 package of puff pastry, thawed
– 1/4 cup granulated sugar
– 2 tablespoons ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a small bowl, mix together sugar, cinnamon, and salt.
4. Sprinkle the cinnamon sugar mixture evenly over the pastry, leaving a 1-inch border around edges.
5. Drizzle melted butter over the sugar mixture.
6. Roll up the pastry tightly, starting from one of the long sides.
7. Cut into 1-inch thick slices and place on prepared baking sheet.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Orange Blossom Croque en Bouche
This elegant French-inspired dessert combines the sweetness of orange blossom water with the richness of caramelized sugar and buttery pastry.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup (200g) granulated sugar
– 2 tablespoons orange blossom water
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch (3 mm).
3. In a small bowl, mix together sugar, orange blossom water, and salt.
4. Brush the mixture evenly onto the pastry, leaving a 1-inch (2.5 cm) border around edges.
5. Drizzle melted butter over the sugar mixture.
6. Roll the pastry into a tight log shape and cut into 12 equal pieces.
7. Place the croque en bouche on the prepared baking sheet, leaving about 1 inch (2.5 cm) space between each piece.
8. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Yield: 12 croques en bouche
Tiramisu-Inspired Croque en Bouche
Croque en bouche is a classic French recipe that typically consists of toasted bread, cheese, and ham. In this version, we’re inspired by the Italian dessert Tiramisu, incorporating ladyfingers soaked in coffee and liqueur to add an extra layer of depth.
Ingredients:
– 1 cup ladyfingers
– 1/2 cup strong brewed coffee
– 2 tablespoons Kahlúa or other coffee liqueur
– 1/4 cup unsalted butter, softened
– 1 cup grated Gruyère cheese
– 1/2 cup thinly sliced ham
– Salt and pepper to taste
Instructions:
1. Soak the ladyfingers in a mixture of brewed coffee and Kahlúa for at least 30 minutes.
2. Butter the inside of a mini muffin tin or small baking dish.
3. Place a ladyfinger in each cup, followed by a sprinkle of Gruyère cheese and a slice of ham.
4. Repeat the layers two more times, finishing with a layer of cheese on top.
5. Refrigerate for at least 2 hours to allow the flavors to meld.
6. Serve chilled, garnished with a dusting of powdered sugar if desired.
Cooking Time: 2-3 hours (including soaking time)
Peanut Butter and Jelly Croque en Bouche
A creative twist on the classic PB&J sandwich, this sweet and savory croque en bouche is perfect for a quick dessert or snack.
Ingredients:
– 1 slice of white bread (about 3 inches square)
– 2 tbsp creamy peanut butter
– 2 tbsp grape jelly
– 1/4 cup chopped dark chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spread the peanut butter evenly on one side of the bread slice.
3. Top with grape jelly, leaving a 1/4-inch border around the edges.
4. Sprinkle chocolate chips over the jelly layer.
5. Place the bread slice on a baking sheet lined with parchment paper.
6. Bake for 8-10 minutes or until the chocolate is melted and the bread is toasted.
7. Remove from oven and let cool slightly.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 8-10 minutes
Coconut Lime Croque en Bouche
Elevate your palate with this innovative fusion of French and tropical flavors, featuring shredded coconut and a hint of lime.
Ingredients:
– 1 cup brioche bread
– 2 tablespoons unsalted butter, softened
– 1/4 cup shredded coconut
– 1/4 cup grated cheddar cheese
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C).
2. Butter one side of each brioche slice.
3. Place a slice of buttered brioche on the bottom of a mini muffin tin, leaving a small border around the edges.
4. Top with shredded coconut, grated cheese, and a drizzle of chicken broth.
5. Fold the other brioche slice in half to create a triangle, pressing gently onto the filling.
6. Repeat for remaining mini muffins.
7. Bake for 12-15 minutes or until golden brown.
8. Dust with confectioners’ sugar before serving.
Cooking Time: 12-15 minutes
Spiced Chai Croque en Bouche
Experience the warmth of India with this rich and aromatic Spiced Chai Croque en Bouche, perfect for a cozy afternoon treat. This French-inspired sandwich is infused with the comforting flavors of chai tea.
Ingredients:
– 1 cup strong brewed chai tea
– 2 tablespoons unsalted butter, softened
– 2 cups brioche bread, cut into 1-inch cubes
– 1/2 cup grated Gruyère cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together chai tea and butter until smooth.
3. Add bread cubes and toss until evenly coated.
4. Transfer the mixture to a 9×13-inch baking dish and top with Gruyère cheese.
5. Bake for 25-30 minutes or until golden brown.
6. Sprinkle parsley over the top and season with salt and pepper.
Cooking Time: 25-30 minutes
Summary
Get ready to impress your guests with these 18 decadent croque en bouche recipes perfect for special occasions. From classic vanilla and chocolate-dipped to unique flavor combinations like matcha green tea and strawberry shortcake, there’s something for everyone. Whether you’re looking for a show-stopping dessert or a sweet treat to elevate your party, these creative takes on the French delight are sure to satisfy any sweet tooth.
