Chef Kunal Kapur tries the viral croissant magnum trend. But suggests a simpler caramelised croissant and ice cream twist

The viral croissant-Magnum trend has taken social media by storm, turning two indulgent favourites into one over-the-top dessert. The hack is simple: cut off the top of a buttery croissant, hollow out the centre and tuck a Magnum ice cream of your choice inside before biting into the flaky pastry and chocolate shell. The combination has sparked plenty of mixed reactions online, with some calling it ingenious and others questioning the hype. If you’re still wondering whether to try it, celebrated chef Kunal Kapur has now tasted the viral creation himself and shared his honest take.

Chef Kunal Kapur tries croissant-magnum trend

Kunal Kapur shared the video on his Instagram handle, much to the delight of foodies. He did not waste time diving into the trend. First, the chef cut off the topmost part of the croissant before creating a hollow at the centre and putting a pistachio-flavoured Magnum ice cream inside. Once done, he took a crunchy bite of the viral dessert.

Kunal Kapur admitted that he was won over by the croissant-Magnum combination, calling it an inventive pairing of two treats that are already indulgent on their own. According to the chef, the flaky, buttery croissant works surprisingly well with the rich chocolate coating and creamy ice cream, creating an experience that feels far more elaborate than the preparation suggests.


Kunal Kapur appreciated the contrast between the crisp pastry, smooth filling, and chocolate shell. However, he added that the taste might get even richer when the ice cream starts to melt and spreads out even inside the croissant. Although the chef noted that sweet-tooths can try this viral combo, he shared his own take on how to enjoy a croissant with ice cream with a simpler twist.

Chef Kunal Kapur’s own version of croissant-ice-cream

Kunal Kapur’s rendition requires a sandwich maker, a croissant and any ice cream of your choice. The chef first sprinkles some sugar inside the sandwich maker before placing the buttery and flaky croissant inside it. Adding some more sugar on top of the croissant, he presses the device shut.

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A post shared by Kunal Kapur (@chefkunal)

Once it is cooked, the croissant comes out warm and flattened, turning golden brown with the sugar deliciously caramelised on top. After that, Kunal Kapur adds a scoop of vanilla ice cream on top, creating a gourmet-like dessert. He suggested drizzling some honey and topping the delicacy with some chopped nuts for a restaurant-like feel. In conclusion, the chef said that this version was a better combination.