Chocolate Crescents

Tart dark chocolate combined with fruity, fresh raspberry  all nestled in a crumbly-soft croissant.

Chocolate Crescents | © Magnolia

Basic information

  • Preparation time: 01:00 h.
  • Persons: 6


    • 100 g butter, room temperature
    • 100 g sugar
    • 10 g vanilla sugar
    • 1 pinch grated lemon zest
    • 2 eggs
    • 150 g flour
    • 1/4 packet baking powder
    • 1 tbsp. cocoa powder
    • 1 pinch salt
    • raspberry jam, for filling
    • dark chocolate (couverture), for dipping


Line the baking tray with baking paper.


  • Cream the softened butter together with sugar, vanilla sugar and lemon zest.
  • Beat in eggs one by one.
  • With a wooden spoon, mix the flour, sifted baking powder, cocoa powder and salt into the butter and egg mixture until just incorporated.
  • Pour the mixture into a piping bag with a plain tip; pipe crescents onto a baking tray and bake in a preheated oven.


  • Let biscuits cool, spread with raspberry jam, and attach another biscuit to each.
  • Dip biscuits into melted chocolate, place on baking paper, and let dry.

Baking temperature: 180 degrees Celsius, cooking time: about 10 minutes

A special tip:

Be careful not to beat butter to the point of becoming frothy: the biscuits will melt during baking.

Additional information

From the cookbook Dolci Dolomiti

Heinrich Gasteiger, Gerhard Wieser, Helmut Bachmann

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