thermomix Cadbury's creme egg croissants

Cadbury's creme egg croissants

Prep Time: 3 days
Cook Time: 18 minutes
Total Time: 3 days 18 minutes
Servings: 10
Calories: 432 kcal
Author: Sophia

These Cadbury's Creme Egg Croissants are just the perfect Easter breakfast treat for the whole family. So tasty and totally worth the prep time, and with the help of your Thermomix it will make it a little quicker.

Gosh, these croissants are just perfect for Easter. I mean, if you are not watching the calories you might as well dig into these ones. How amazing is the idea of filling croissants with Cadbury's creme eggs? I love the idea of Cadbury's creme egg croissants and when I tested the recipe I couldn't help but eating most of them.

 If you are tight for time you can get the ready pain au chocolate dough in the tubs and use them to make these beauties (but just don't tell me).



Thermomix Cadbury's creme egg croissants

  • 130 g whole milk
  • 130 g water
  • 55 g unrefined golden caster sugar
  • 1 Tbsp dry active yeast or 30g fresh yeast
  • 40 g unsalted French butter in small cubes
  • 500 g strong white bread flour
  • 10 g sea salt flakes

To finish

  • 250 g block unsalted French butter
  • 10 Cadbury's creme eggs
  • 1 egg


  1. The evening before: To make the dough, place the milk, water, sugar and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.
  2. Add the diced butter, flour and sea salt flakes and combine 20 Sec. / Speed 6. At the end the dough should be very rough and barely incorporated. As long as there is no flour residue, that is enough. You don't want to knead it perfectly, otherwise it will not be easily workable later on.
  3. Tip the dough into a glass bowl and cover with cling film. Chill overnight and leave to rise.
  4. The next morning: Remove the dough from the fridge and also the block of butter. Take your butter and bash it with the rolling pin until you have a square that is about 12cm.
  5. Tip the dough onto a well floured surface and shape into a rough square. Now roll each edge about 3cm into the dough out to make a flap. Start on the top edge and work your way around the dough to create four large flaps. Flatten the square that stays in the centre and place the butter on top.
  6. To cover the dough, start with the bottom flap and fully cover the butter. Then the top flap, which should cover about 80% of the butter and lastly the left and right flap. Pat it down with your hands to flatten slightly. There should be a seam in the centre now running vertically.
  7. To do your first fold, roll out the dough carefully by applying only gentle pressure into a large rectangle about 60cm long and 20cm wide. Brush off any excess flour and fold it back together like an envelope. Wrap in cling film and chill for 1 hour.
  8. Then, place the dough with the seam on the right side onto the surface and roll it out into a rectangle again by only applying gentle pressure. You don't want to squash the butter. Brush off excess flour and fold it into a envelope again. Wrap and chill for another hour. Repeat this once more so that you have done three folds in total. Wrap and chill overnight again or at least for 4 hours.
  9. Baking day: On the baking day, which should be day 3 unless you are doing it in the evening of day 2, unwrap the dough and place on a floured surface. Roll out to a rectangle about 1/2cm thick. Cut into 10 even squares.
  10. Place a Cadbury's creme egg int he centre of each square and wrap the dough around it to seal shut. Place the croissants onto a large baking tray lined with greaseproof paper. Make sure to space them well apart.
  11. Brush each croissant with the egg very gently with a pastry brush and cover with cling film and a tea towel. Leave to rise until doubled in size. This may take between 1-4 hours. If you want the croissants for breakfast the next morning, you can proof them at room temperature for 1 hour and then chill overnight in the fridge for up to 16 hours. At this stage you can also freeze them. Leave them to defrost before continuing to use.
  12. Preheat the oven to 200°C / 180°C Fan / Gas Mark 6.
  13. Once the croissants have increased in size by about 50% again, bake them in the oven, spraying the walls of the oven with some water as you are putting in the croissants, for 15-18 minutes until golden brown and puffed up. Remove and leave eat slightly warm when the egg is still melted inside. Enjoy!
Nutrition Facts
Cadbury's creme egg croissants
Amount Per Serving
Calories 432 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 80mg 27%
Sodium 609mg 25%
Potassium 90mg 3%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 6g
Protein 7g 14%
Vitamin A 15.4%
Calcium 3.3%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.