Recipe

Indulge in a sweet surprise this Mother's Day with our delicious Croissant Cake! Crafted from tender Mini croissants from our Délifrance Héritage range, this dessert features layers of vanilla pastry cream and mascarpone, adorned with juicy fresh raspberries. Each bite is a treat. Easy to prepare in just 20 minutes and sure to impress, this Croissant Cake is the perfect way to show appreciation. It's ideal for quick-service restaurants, coffee shops, bakeries, and full-service restaurants looking to add a sweet and unique touch to their offerings.

Preparation : 10 minutes

Cut the raw mini croissants in half and place them upright, pointing upwards, in a round tin about 20cm diameter.
Bake in the oven for 30 mins at 160°C and leave to cool.
Meanwhile, make the mascarpone cream: combine the vanilla pastry cream, mascarpone and cream and whisk until you reach a frothy texture.

Dressing : 5 minutes

Using a pastry bag, place the mascarpone cream as spots, in the holes between the croissants.
Finally, add the fresh raspberries.

Chef's tip

This hybrid pastry can be kept for 24 hours at 4°C.

CROISSANT CAKE