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.

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


  • 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


  • 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


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Goes well with


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