Croissants are the best friend of the homemade brunch! Today I fill them with a very light cream of freshly ground parmesan and slices of ripe avocado.

For the croissants I used Chrysi Zymi which is baked directly from the freezer in minutes


For Parmesan Cream:
  • 1 onion, cubed
  • 300 gr. mushrooms
  • 1/2 garlic clove, crushed
  • 1 tablespoon thyme
  • 1/2 teaspoon chilli flakes
  • zest from 1 lemon
  • 250 gr. cream cheese
  • 200 gr. parmesan cheese, freshly crushed
To set croissants:
  • 1 avocado cut into slices
  • 10 butter croissants (Click here)


  • In a pan, saute the onion until it is brown.
  • Add the garlic and the mushrooms and let them scoop out all their liquids.
  • Once they are sauteed, lower the kitchen eye and add cream cheese and parmesan cheese.
  • Add the spices, herbs and zest and stir well.
  • Let it cook for 15 minutes.
  • Fill the butter croissants with parmesan cream and 2-3 slices of avocados and serve.

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