Tag Archives: Croissant

Chicken Salad filled Croissants

Chicken salad filled croissants is a beautiful addition to your tea table or Iftar table or any potluck. It is gourmet style yet easy crowd pleaser which will make you look like pro chef 😀


  • 12 mini croissants/ 6 large croissants
  • Few rocket leaves/ coral lettuce leaves (if rocket leaves are not available)


  • 2 chicken breasts, large size
  • 2 tbspns olive oil
  • Salt to taste   
  • Cracked black pepper, a generous pinch
  • Red chilli flakes, a generous pinch
  • ¼ tspn mustard powder/ 2 tbspns Dijon mustard
  • Juice of 1 lemon


  • 1 cup mayonnaise
  • ½ cup cream
  • ½ cup sour cream
  • A pinch of icing sugar
  • A generous pinch of cracked black pepper
  • ¼ tspn mustard powder
  • 1 tspn hot English mustard
  • A generous pinch of table salt
  • Few green sprigs of spring onions, sliced
  • 2 tbspns chopped celery stalks
  • 2 tbspns chopped cucumber


  1. Wash, clean and pat dry chicken breasts. Thaw them with meat hammer until they are 1.5 cm in thickness.
  2. Mix everything given for chicken in a bowl and marinate chicken for good 40 minutes to 1 hour.
  3. Heat a grill pan, brush some butter and grill chicken breasts for 5 minutes per side.
  4. Remove from the grill and let it cool.
  5. Meanwhile in a mixing bowl, mix all the sauces and spices with a whisk. Mix in the veggies.
  6. Shred/ cut the grilled chicken and add it to the mixture.
  7. Cut the croissants from the middle lengthways to fill in the filling but not till the end.
  8. Stuff in a rocket leaf and 1.5 tbspns of chicken mixture (in mini croissant) or 2 rocket leaves and 3 tbspns of chicken mixture (in large croissant) in each croissant.
  9. Arrange all the croissants on a platter and serve.

Egg and Cheese Croissant

My variation of Egg n Cheese croissant, a perfect combo for winter mornings…..

Ayesha’s Kitchen


  • 4 all butter croissants
  • 4 eggs + 4 tbspns cooking cream
  • Some room temperature butter
  • 8 cheese slices (I use Devondale processed)
  • ½ cup mayonnaise (I use Heinz, it is the best)
  • Some salt & pepper


  1. Cut the croissants from the middle horizontally and get them ready to toast.
  2. Cut each cheese slice in 4 triangles.
  3. Meanwhile, beat eggs with salt, pepper & cream and make 4 small omelettes in butter. The cream and the whisking will make it fluffy with folds.
  4. Apply some mayo inside the slit of toasted croissants and lay a layer of cheese, then omelette and then another layer of cheese. (2 slices of cheese per croissant)
  5. Serve hot with steamy hot chocolate or coffee.