Parisian crescents: the best tested recipe for luxurious Christmas cookies

Parisian crescents: the best tested recipe for luxurious Christmas cookies recept

Name: Parisian crescents: the best tested recipe for luxurious Christmas cookies
Prep time: 65 min
Cook time: 65 min
Total time: 65 min
Yield: 40
Ingredients: 4 egg whites; 300 g granulated sugar; 300 g ground walnuts; 5 eggs; 180 g granulated sugar; 3 tablespoons fine cocoa; 500 g soft butter (min. 82 % fat); 200 g dark chocolate (approx. 52 %); 100 g coconut oil

Easy to prepare
40 portions
65 minutes

Jan, 16. 12. 2025

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Parisian crescents are among the most famous holiday desserts that never disappoint. A delicate nut base, rich Parisian cream and a thin layer of chocolate create a cookie that tastes as exceptional as it looks. This recipe is designed to be precise, tested and reliable – thanks to that your crescents will always turn out beautifully shaped, the cream will be firm and the glaze smooth.

For 40 portions

Ingredients

Dough:

4 egg whites
300 g granulated sugar
300 g ground walnuts

Cream:

5 eggs
180 g granulated sugar
3 tablespoons fine cocoa
500 g soft butter (min. 82 % fat)

Chocolate glaze:

200 g dark chocolate (approx. 52 %)
100 g coconut oil

Preparation procedure

Preparation of the nut dough Whip the egg whites to stiff peaks. Then gradually whisk in the sugar until a very thick, glossy mixture forms. Next, gently fold in the ground walnuts. Transfer the dough to a pastry bag and pipe small, elongated crescents onto a baking sheet lined with parchment paper.
Baking Bake the crescents in a preheated oven at 150 °C for approximately 18–20 minutes. They should remain pale, slightly springy and must not brown. Let them cool completely.
Parisian cream Place the eggs, sugar and cocoa in a stainless steel bowl. Stir over a water bath until the mixture thickens (approx. 8–10 minutes) and the temperature reaches at least 70 °C. Let it cool completely to room temperature. Then gradually beat in the soft butter until a smooth and fluffy cream forms.
Filling the crescents Pipe the cream onto each shell using a pastry bag. Chill the crescents for 45–60 minutes so the cream firms up before coating with chocolate.
Chocolate glaze Melt the chocolate with the coconut oil in a water bath. Let it cool slightly so the glaze is warm but not hot (it must not melt the cream).
Finishing Dip the chilled crescents top-first into the chocolate. Let them set in the fridge or at room temperature.

Quick information

Servings: approx. 40 Parisian crescents

Preparation time: 45 minutes

Baking time: 20 minutes

Cooling and assembly time: 2 hours

Total time: 3 hours 5 minutes

Tips and verification

The crescents should not be dried until brown – they should remain pale.
The cream must be completely cool, otherwise it will curdle when the butter is beaten in.
Coconut oil in the glaze ensures a beautiful shine and a thin, non-cracking layer.
They are best after 24 hours, when the flavors meld.