I've made this cake so many times and in so many different variations, they're all good. This is the simplest recipe and the easiest one. I must say that chipicao croissants are guilty for all of mine croissant cakes, I've made 4 cakes in 2 months :) Why? Well, my 5 year old son was buying these croissants with tokens inside, every single day. The result was bunch of croissants in my drawer:) I had to use them somehow right? I would've cut every cake (it's pretty big) in 4 pieces and gave one piece to my mom, one to my sis and one to my mother in law. They really loved me more back then :)


  • 200 g powdered sugar
  • 1 liter milk
  • 3 vanilla puddings
  • 250 g butter
  • 100 g cooking chocolate
  • 300 g biscuits
  • 1 large package of small croissants (15) or several big ones or combined
  • 1 whipping cream (for decoration)


  1. First boil a liter of milk, add puddings and mix well. Cool. 
  2. Using a mixer mix aside 200 g of powdered sugar and 250 g butter until mixture is homogeneous. Gradually add the cooled pudding. 
  3. Divide filling in two parts. Leave one half white and add 100 g of melted chocolate to the other half.
  4. Then line up biscuits previously soaked in milk as in image. 
  5. Put above them the black filling (or white, your choice).
  6. Then add the croissants previously soaked in milk. 
  7. Next add the white filling and finish with  another row of biscuits soaked in milk. 
  8. Decorate with whipping cream or as desired.
  9. Serve the next day.