LEMON AND RASPBERRY HEART-SHAPED CROISSANTS
Cost
Difficulty
Ingredients
For 10
10 croissants
250 g fresh raspberries
50 g crushed pistachios
Icing sugar, as needed
For the lemon cream:
4 lemons
80 g butter
Associated Product
Recipe
Discover this recipe for lemon and raspberry heart-shaped croissants, a fresh and colourful dessert, perfect for adding a fruity and indulgent touch to your Valentine's Day or Pink October offerings.
Preparation : 15 minutes
Prepare the lemon cream by creaming the sugar and eggs, then add the lemon juice.
Cook over a low heat until the cream thickens slightly.
Add the butter in pieces. Leave to cool, then refrigerate. Wash the fresh raspberries.
Leave the croissants to defrost for 20 min. Cut each croissant in half.
Grease the heart-shaped moulds.
Place the two croissant halves in each mould and adjust without pressing down too much to keep a light texture.
Cover the moulds with baking paper and place a baking tray on top to keep the croissants flat.
Bake in a fan oven at 170°C for 18 to 20 minutes, until evenly golden brown.
Remove the croissants from the moulds while still warm and leave to cool completely on a wire rack.
Cook over a low heat until the cream thickens slightly.
Add the butter in pieces. Leave to cool, then refrigerate. Wash the fresh raspberries.
Leave the croissants to defrost for 20 min. Cut each croissant in half.
Grease the heart-shaped moulds.
Place the two croissant halves in each mould and adjust without pressing down too much to keep a light texture.
Cover the moulds with baking paper and place a baking tray on top to keep the croissants flat.
Bake in a fan oven at 170°C for 18 to 20 minutes, until evenly golden brown.
Remove the croissants from the moulds while still warm and leave to cool completely on a wire rack.
Dressing : 5 minutes
Carefully hollow out the centre of each croissant with a small knife..
Fill the centre with lemon cream, add a few fresh raspberries and sprinkle with crushed pistachios.
Fill the centre with lemon cream, add a few fresh raspberries and sprinkle with crushed pistachios.
Chef's tip
For an elegant and indulgent finish, lightly dust with icing sugar.