CakeChristmas
CakeChristmas
Part of the portions: powdered vanilla shortbread croissants, each topped with a very fine half moon of white chocolate with irregular edges. A lid is placed next to it and reveals a small brown line of praline paste in a shallow groove of the intact cookie.
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Sets to reveal / Cookies & cupcakes

Vanilla Crescent Biscuits with Removable White Topping

A recipe by CakeChristmas / Updated on 30 October 2026.

A thin half-moon of white chocolate covers a little touch of praline paste on each croissant.

24 croissants under fine lids white chocolate / Paste without egg shaped in croissants

12Indicative portions
50 minPreparation
36 minBaking
1 hour 50 minutesRest & Cooling
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Dessert in this mood

Plates of white chocolate drawn in crescents rest on a thin line of praline paste in a shallow groove; they rise to reveal the garnish.

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Original quantity: 12 servings.

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Preparation

  1. Mix butter, 60 g of icing sugar and vanilla. Stir in flour and almonds to obtain a soft paste; refrigerate for 45 minutes.
  2. Heat the oven to 170 °C. Divide the dough into 24 servings. Roll each portion 7-8 cm and 1.7-1.8 cm in diameter, refine the tips a little and then bend half-moon. With the back of a small spoon, mark in the center a groove of 2 to 3 mm depth only, without piercing the shortbread.
  3. Place on two covered plates, spacing 3 cm. Cook one baking tray at a time for 15 to 18 minutes, until the ends are slightly coloured.
  4. Leave to cool for only 5 minutes: they are fragile when hot. Mix the two finishing sugars and gently roll the croissants.
  5. Cool completely on rack before storage.
  6. Melt the white chocolate gently. On baking paper, draw twenty-four flat croissants of 6 cm, adapted to the actual size of the cookies, with about 2.5 g of chocolate each. The strips should be about 1 to 1.5 cm wide, 2 mm thick. Let it take 45 minutes.
  7. On each totally cold cookie, spread in the groove a thin line of praline paste of about 3 g, without going to the tips. Divide any small remainder between the portions.
  8. Place a croissant of chocolate on each line, without pressing. Refrigerate for 20 minutes. In service, lift a white plate to the small spatula to reveal the praline paste; the cookie remains whole.

Preserve and Serve

3 days canned in the cool; take out 10 minutes before tasting.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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