Indulge in a mouthwatering fusion of flavors with our irresistible Chili Cheese Croissant Supreme, infused with a fun cheesy Indian twist Elevating the viral croissant trend, I’ve crafted a fusion masterpiece that combines the flakiness of a classic croissant with the bold flavors of chili, gooey cheese, and a zesty coriander chutney.! This viral sensation takes the classic croissant to new heights, marrying the rich, buttery layers with spicy chili and savory cheese. Elevating this culinary delight is our zesty Coriander Chutney, adding a burst of freshness and aromatic depth to every bite. Prepare to embark on a culinary journey that combines the best of both worlds – the sophistication of French pastry with the vibrant spices of Indian cuisine. Get ready to impress your taste buds and your guests with this sensational recipe that's sure to become a favorite at any gathering. Let's dive into the magic of Chili Cheese Croissant Supreme with a Coriander Chutney – a fusion masterpiece that's as delicious as it is unforgettable. These are eggless!

Happy Cooking!

Servings: 9-12 croissants

Prep Time: 30-40 mins

Cooking Time: 35-40 mins

Total Time: 1.5-2 hours

Ingredients: 

Filling:

• 6-8 oz cream cheese softened

• 3-4 green chilis finely chopped

• 1/2-1 tsp salt as per taste

• 1/4 tsp pepper

• 1/4 tsp sugar

• 1/4 tsp oregano

• 1/8 tsp nutmeg powder

• 2 tbsp milk

Assembly:

• 25-27 oz puff pastry sheets ( I use 3 sheets, about 8 oz each)

• 1/4 cup milk to brush

• 1/2-2/3 cup coriander chutney

Directions: 

1. Filling: In a mixing bowl add the softened cream cheese and milk. Mix till combined. Add the salt, pepper, nutmeg, oregano, and green chili and mix till combined. Keep it aside.

2. Preheat the oven to 375F.

3. Assembly: Keep a parchment-lined baking ready. If you have circle-shaped silicone/steel baking rings then use those otherwise form them using foil. Fold a foil paper sheet horizontally into a strip like you would a fan. Shape it into a circle and fold the edge over the end to hold it in place. The circle should be a little bigger than the croissant you have rolled.

   1. Roll out a thawed puff sheet slightly. Cut the sheet horizontally into thin strips, about an inch wide. I usually get about 10 strips from each sheet.

   2. Roll a strip over itself tightly towards you to start forming the supreme croissant. Towards the end of the strip, press the end onto the end of another strip and continue rolling it over tightly. Repeat the process for 3-4 strips, depending on the size of croissants you like. I joined 4 strips together to form the croissant supreme.

   3. Use milk to press the final strip end onto the rolled croissant to form the croissant.

   4. Place the croissant carefully on the parchment-lined baking tray. Place the foil/baking circle around each croissant.

   5. Brush milk over each croissant.

   6. Place a baking tray over the croissant making sure each croissant is covered

4. Bake at 375 for 20-22 minutes till the croissants tops have started browning slightly and the bottom of the croissants are fully brown. Flip the croissants over and rotate the tray and let it bake again for 13-15 minutes till they are fully browned and cooked through. Thr baking tray needs to be covering the croissants the entire time.

5. Let it rest for 8-10 mins once out of the oven. Remove the tray that is on top while cooling. Remove the foil/ baking circles.

6. Use a knife and cut a hole on the top of the cooled croissant. Be sure to make the hole deep so you can put enough filling in it.

7. Put the filling in the piping bag and then fill the croissant.

8. Put the coriander chutney in a piping bag and pipe it on top of the hole of the croissant to cover the hole and decorate it.

9. Serve and enjoy!

Notes/Tips:

• Using a foil/baking circle is important to maintain the shape of the croissant.

• Placing a baking tray over the croissants while baking helps them maintain their shape and not puff them up.

• Make sure the filling is softened so it is easy to pipe.

• Make sure the hole you make is deep and wide so that you can put enough filling inside.

• These are freshest on the same day. The puff pastry will dry up after so you will need to reheat the croissants. So ideally fill the croissants only the day you need them.