Twice Baked Chocolate Tahini Croissant Recipe

Prepare croissants

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Slice each croissant lengthwise, leaving one side attached (like a book) or split completely depending on preference. Gently open cavities and remove some inner crumb to create space for filling, reserving removed crumbs for another use.

Make custard soak: In a medium bowl whisk together eggs, milk, granulated sugar and vanilla until smooth. Melt 2 tbs butter and whisk into mixture. Lightly brush or spoon the custard mixture into the hollowed croissant interiors—use about 1 to 2 tbs per croissant—allowing a few minutes for croissants to absorb but not become soggy.

Bake quickly: Place croissants on prepared sheet and bake for 6–8 minutes to set the custard and warm the croissants. Remove from oven and let cool slightly while preparing the filling. This pre-bake gives structure before the second bake.

Make ganache-like tahini chocolate filling

Place chopped dark chocolate (170 g) in a heatproof bowl. In a small saucepan, gently warm 2–3 tbs of heavy cream (you will use more later in glaze) or warm espresso to just below simmering and pour over the chocolate. Let sit 1 minute, then whisk until smooth and shiny. While still warm, whisk in 1 cup tahini, 2 tbs softened butter, powdered sugar, 1 tsp fine sea salt and the optional 2 tsp warm espresso. Whisk until homogeneous and spreadable. Taste and adjust salt or powdered sugar to balance bitterness and sesame flavor. If the mixture is too thick, warm slightly or add 1 tsp warm cream or milk at a time until spreadable.

Fill croissants: Spoon or pipe the chocolate-tahini filling into each pre-baked croissant cavity, dividing evenly so each croissant has a generous filling (about 3–4 tbs per croissant). Smooth the top so filling sits slightly proud of the croissant.

Second bake

Reduce oven to 325°F (160°C). Place filled croissants back on the baking sheet and bake 8–10 minutes until filling is warmed through and slightly set (it will not be firm like pastry cream but should hold shape). Remove from oven and cool on a rack for 5 minutes.

Prepare chocolate glaze

While croissants bake, make the glaze: place 85 g chopped chocolate in a bowl. Heat 4 tbs heavy cream to simmer and pour over chocolate. Let sit 1 minute, then whisk until smooth. If needed, add 1/2 tbs butter or a splash of cream for shine and loosen the glaze to a pourable consistency. Keep warm so glaze is pourable.

Glaze and dress: Place warm croissants on a rack over parchment. Spoon or pour a thin layer of chocolate glaze over the filled area of each croissant. In a small bowl, combine 2 tbs tahini with 1 tsp maple syrup (or honey) and stir until drizzleable; if too thick, thin with 1/2 tsp warm water. Drizzle the tahini over the glazed croissants in a decorative pattern.

Garnish and serve: Sprinkle toasted sesame seeds and a light pinch (about 1/4 tsp divided) of coarse sea salt over croissants while glaze is still tacky. Let glaze set 10 minutes. Serve warm or at room temperature. Leftovers keep well refrigerated in an airtight container for up to 2 days; rewarm briefly in a low oven (300°F/150°C) to refresh.