Ladurée’s Croissant and Cheese Chantilly

Today I bring you a Ladurée quick and delicious recipe (THEY DO EXIST).

It’s dinner time at 1 Month Of! Well, it’s dinner recipes eaten at lunchtime, to be precise. We’re gonna spend the next couple of days analyzing what Ladurée considers a “Light Dinner”, starting with the very first recipe of the chapter.

Today’s recipe: Mini-croissant à l’ancienne tiède et Chantilly au chèvre frais, nougatine au beurre demi-sel, or Warm Mini-Croissant “à l’ancienne”, Goat Cheese Chantilly Cream, Salted Butter Nougatine, page 198.

Surprised to see croissants in the dinner section? I know I was! I guess it is a light recipe, but dinner?

Let’s see how we make this thing!

(Spoiler alert: it’s my current Ladurée Savory favorite!)

Recipe Stats

Total cooking time: 15 minutes.

Servings: 6.



  • Small Croissants
  • Heavy Cream
  • Chèvre
  • Parsley
  • Chives

Once more, nuts are a nono due to allergies, so I skipped the nougatine altogether. In addition, instead of using log cheese and fresh soft cheese, I just used Chèvre and called it a day.


  1. Croissants
  2. Cheese Chantilly Cream


1. Croissants

If you want to go truly homemade, you can make the croissants from scratch, but the recipe doesn’t call for it, so I went store bought. Not knowing exactly what à l’ancienne means, I bought French type croissants; I hope that’s old timey enough for the recipe.

The only thing you have to do to the croissants is cut them in half and toast them. It took a total of 5 minutes to take care of five of them.

2. Cheese Chantilly Cream

I put the parsley, chives, heavy cream and cheese in a food processor and pulsed it until the whole thing was creamy. Tasted it, then added a bit of salt and pepper until it tasted just right.

Another 5 minutes on this step.


Placing the bottom half on the croissant on the plate, I scooped the cheese Chantilly on it, dropping the other half on top. The garnishing was a simple leaf of parsley.

Final Result:


This recipe is the best case of Easy Recipe-Hard Title on this book. If I thought yesterday’s recipe was easy, this one is the type of stuff that can barely be called a recipe.

You wanna know what this recipe is? Delicious.

I’m serious. This is the best way to eat a croissant. The flaky pastry against the smoothness of the cheese Chantilly is so amazing, I can’t imagine eating croissants any other way. This is the ultimate luxurious easy eating recipe.

Is it dinner food? I don’t think so. Not even Light Dinner seems to be an accurate category for this dish. If you eat just this, even with the nougatine, you’ll go hungry for sure.

For breakfast or brunch, though? This recipe is amazing.

Level of difficulty: 0 out of 10, if you have a food processor. 3 out of 10 if you don’t, because crushing the elements by hand has to be harder than pressing a button.

Level of yumminess: 9 out of 10. I literally love this one so so much.


One of the recipes I’m the most excited about, because it involves flaky pastry.


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