Croissant with Jelly

Created by: Howcan Team

BreakfastSnack

The history of the croissant with jelly dates back to the 19th century in France, where the flaky, buttery pastry was first created. The croissant gained popularity in the United States in the 20th century, and it wasn't long before creative chefs began pairing it with sweet fruit jellies. Today, this delightful combination of a light, airy croissant and a flavorful fruit jelly is a beloved breakfast or snack option enjoyed worldwide. In France, renowned pastry chefs like Pierre Hermé and Dominique Ansel have elevated the croissant with jelly to an art form. For the best version of this dish, seek out a bakery known for its freshly baked croissants and house-made fruit jellies. The key to a perfect croissant with jelly lies in the quality of the croissant—crisp on the outside, tender and flaky on the inside—and the choice of a high-quality fruit jelly with just the right balance of sweetness and tartness. For a twist on the classic, some chefs also fill croissants with homemade compotes or preserves, adding a touch of artisanal flair to this timeless treat.