Anthony Lombardi

Raspberry Croissant

This was a spur-of-the-moment idea I had, and it turned out very delicious. I toasted croissant halves (which you may not need to do if they’re fresh and crispy still), let them cool a bit, and then topped them with pastry cream lightened with whipped cream, fresh raspberries, and powdered sugar. I’m sure other fresh berries could be used as well, but I love the tartness of raspberries in this.

Incidentally, pastry cream is a nice thing to have on hand as well as a good way to use up extra whole milk. I normally don’t drink whole milk but I do use it in recipes sometimes. When I have enough of it left over, I usually make pastry cream and freeze it. The recipe I use is from the Baker’s Dozen Cookbook. Allrecipes also has a recipe, but it has twice the milk, twice the egg yolks, and butter. Other than that it’s the same, except for using a real vanilla bean rather than extract. Personally I like a perfectly smooth pastry cream, so I prefer the extract.

Rob Lombardi

January 31st, 2010 at 6:14 am

Looks very wintery; like delicious snow topped mountain ranges.

Later I noticed something comical. Those are either finger sized croissants, or very huge raspberries.

Anthony Lombardi

January 31st, 2010 at 9:48 am

Yeah those are called Apricot raspberries and they’re from Alaska. They’re the size of apricots because of the extra sun they get up there in the summer months! The fruit just continues growing until they’re really huge.

Just kidding Yeah those were homemade croissants that were supposed to be normal size but the directions weren’t very good and they turned out I think half the size that they’re supposed to be. I’ll just use the cutting directions from somewhere else next time. Ideally I’d have a croissant cutter, which is a pretty cool roller that cuts out perfect-sized triangles, but I don’t make them enough to justify buying one.