Home

Croissant filled with KITKAT Spread Recipe

Croissant filled with KITKAT Spread Recipe
Croissant filled with KITKAT Spread Recipe
  • Preparation time
    120 min
  • Difficulty
    Intermediate
  • Number of servings
    24

A modern twist on a French classic, this Croissant filled with KITKAT Spread is a versatile, menu item that delivers chocolate-filled indulgence in every bite. Designed for foodservice professionals, this recipe transforms a traditional laminated pastry into a premium offering with the addition of KITKAT Spread – a smooth, ready-to-use chocolate flavoured spread that captures the iconic chocolate and wafer flavour of KITKAT. 

The croissant dough is enriched with milk powder, eggs, and soft butter, then layered with a 1cm thick butter sheet to create the signature flaky texture. Through a series of book folds and resting periods, the dough develops its light, airy structure. After shaping and proving, the croissants are baked to golden perfection at 200°C, delivering a crisp exterior and tender interior with a buttery aroma that draws attention from the display cabinet to the plate. 

Once cooled, each croissant is carefully filled with KITKAT Spread, adding a creamy, indulgent centre that melts slightly into the pastry. The croissants are then dipped in more KITKAT Spread for a glossy, chocolatey finish that enhances both flavour and presentation. To complete the dish, chopped and whole KITKAT fingers are used as garnish, adding texture, visual appeal, and instant brand recognition that’s sure to catch the customer’s eye. 

The KITKAT Spread applied in this recipe ensures a consistent and indulgent experience that elevates your pastry offering. The post-bake filling and dipping method streamlines kitchen operations and maintains the integrity of the pastry, making it a practical and profitable addition to your menu. 

Perfect for cafés, bakeries, hotel buffets, or as a rotating feature in your pastry selection, these croissants are ideal for breakfast, brunch, dessert or as a sweet snack throughout the day. Whether served warm or at room temperature, the croissant made with KITKAT Spread delivers on flavour, texture, and presentation. 

Note: Prep time listed excludes overnight dough resting time. Allow approximately 2 additional hours for shaping and final proofing after the dough has rested.

Ingredients
KitKat Spread 2.8kg
  • Approx 24 croissants | 90g each
Dough
  • 7g dry yeast
  • 370ml water
  • 1kg baker’s flour
  • 35g milk powder
  • 2g salt
  • 20g sugar
  • 4 eggs | mixed
  • 100g softened butter
Butter Sheet
  • 500g butter
  • 1 egg | for glaze
Filling and Dipping
  • 500g KITKAT SPREAD
Garnish
  • 100g KITKAT fingers | chopped
Preparation
  • 1
    Dissolve the yeast in room temperature water, stand aside.
  • 2
    In a mixing bowl with a dough hook, mix the flour, milk powder, salt and sugar.
  • 3
    Add the yeast, water, eggs and butter. Mix for 3 to 4 minutes or until the dough is smooth. 
  • 4
    Cover and prove for 1 hour. Book fold, wrap and refrigerate overnight.
  • 5
    Make butter sheet 1cm thick and refrigerate. 
  • 6
    Roll the dough to a 1cm slab, place the sheet ¾ length, book fold, rest for 20 minutes. 
  • 7
    Give the dough 2 half turns, resting in between each. 
  • 8
    Roll to 1/2cm thickness, cut and prove until dough doubles in size. Egg wash and bake at 200°C for approximately 20 minutes or until golden brown. 
  • 9
     Cool before cutting and filling and dipping in KITKAT Spread. 
  • 10
    Garnish with chopped KITKAT fingers. 

Buy ready-to-bake croissants for a simple cut and spread method.  

Use the same dough and cut in strips for a cruffin or pain au chocolate.  

Product Used In The Recipe

Related Recipes