Camembert & Cranberry Croissant Fondue

There’s no resisting the comfort factor of this Camembert & Cranberry Croissant Fondue. It’s a wonderfully indulgent sharing dish that brings together two classics: buttery croissants and warm, molten camembert. The croissants are gently pressed and baked until crisp, turning them into the perfect scoop for that rich, gooey cheese. With fragrant rosemary baked into the camembert and a pot of tangy cranberry sauce on the side, every dip is a mix of creamy, sweet and savoury. Ideal for festive grazing, cosy evenings or a fun centrepiece to share, it’s simple, playful and guaranteed to disappear fast.
Cooking Time
30
Portions
4

Ingredients

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  •   Delifrance butter croissants 18617 (baked & cooled)
  •   camembert (all plastic packaging removed & placed back in the box)
  •   jar of Cranberry sauce
  •   sprigs of rosemary (picked)

  • 1

    Step 1

    Preheat an oven to 160°C fan.
  • 2

    Step 2

    Place the croissants onto a lined baking tray and top with a sheet of baking paper.
  • 3

    Step 3

    Place another baking tray on top of the croissants and press them down until they are flat.
  • 4

    Step 4

    Bake the croissants pressed between the two trays for 15 minutes or until they are crispy & hold their shape. Leave to cool at room temperature.
  • 5

    Step 5

    Heat the oven to 180°C fan.
  • 6

    Step 6

    Place the camembert onto a baking tray, score the skin of the cheese with a sharp knife, sprinkle the rosemary on top and bake in the oven for 15 – 20 minutes until gooey.
  • 7

    Step 7

    Serve with a ramekin of cranberry sauce and the croissants for dipping.

Ingredients

  • 4 Delifrance butter croissants 18617 (baked & cooled)
  • 1 camembert (all plastic packaging removed & placed back in the box)
  • 1 jar of Cranberry sauce
  • 2 sprigs of rosemary (picked)