Chiz recipe
Cheese Cube Croissant
2 hours 40 minutes
6 Portion

Cheese Cube Croissant

6 Portion


  • 2 sheets Croissant Dough 18x18cm
  • 30 gr Prochiz Cheddar
  • 70 gr Prochiz Spready
  • 10 gr sweetened condensed milk
  • 75 gr Whipped Cream Powder
  • 150 ml Cold Liquid Milk
  • 1 egg (beaten)


  • Cut the croissant dough into 6 pieces measuring 6x6 cm.
  • Put 1 sheet of croissant dough into a 6x6 bread mold.
  • Brush with egg, add another sheet on top, repeat up to 3 layers.
  • Leave the croissant dough to double in size.
  • Bake the croissants in the oven at 180⁰C for about 20 minutes until cooked.
  • Beat Prochiz Spready, sweetened condensed, whipped cream powder, and liquid milk until fluffy.
  • Make a hole in the middle of the croissant, fill it with cheese cream, brush the top with a little cheese cream.
  • Top the croisssants with long grated Prochiz Cheddar.
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