225 g granulated sugar (125 g for the syrup + 100 g for coating)
Freeze-dried strawberries, as needed
Freeze-dried blueberries, as needed
Fresh thyme sprigs, as needed
/ Preparation
Step 1
Bake the Mini Perfect Croissants one day in advance. Allow to cool completely and store uncovered overnight to dry slightly.
Step 2
Chantilly Cream: Bloom the gelatin leaf in cold water until softened. In a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed until small bubbles begin to form. Add the powdered sugar and vanilla paste. Squeeze excess water from the gelatin leaf. Combine the gelatin with a small amount of cream in a microwave-safe bowl and heat in short 5–10 second intervals until fully melted. Once the cream reaches soft peaks, reduce the mixer speed to low and slowly stream in the melted gelatin. Increase to medium speed and continue whipping until stiff peaks form. Refrigerate until needed.
Step 3
Lemon Diplomat Cream: Combine the milk, lemon zest, and vanilla bean seeds and pod in a saucepan.Warm gently, remove from heat, and allow to infuse for 30 minutes. Strain and chill completely. In a stand mixer, combine the infused milk, pastry cream powder, and heavy cream. Mix until smooth and fully hydrated. Cover the surface directly with plastic wrap and refrigerate until cold. Once chilled, mix in the lemon juice. Fold in 150 g of Chantilly Cream until fully incorporated. Transfer to a piping bag and refrigerate until assembly.
Step 4
Lemon Honey Syrup: Combine the water, honey, and 125 g granulated sugar in a saucepan. Bring to a simmer over medium heat. Simmer for 3–4 minutes, ensuring the sugar is fully dissolved. Remove from heat and allow to cool slightly. Stir in the lemon juice. Cool completely before use.
Step 5
Cut the day-old mini croissants in half lengthwise. Place in a bowl and generously drizzle with the cooled lemon honey syrup. Toss gently until fully saturated. Coat all sides with the remaining 100 g granulated sugar. Arrange cut-side down on a parchment-lined baking tray. Bake at 350°F (180°C) for 6–8 minutes, or until deeply caramelized and crisp. Allow to cool completely.
Step 6
Stand the croissant cones upright in a cone holder or small serving vessel. Pipe a generous amount of Lemon Diplomat Cream onto each cone using the desired piping tip. Finish with fresh lemon zest. Garnish with freeze-dried strawberries, freeze-dried blueberries, and a small sprig of fresh thyme. Serve immediately.
Chef's tip
Croissant cones can be soaked, dusted and twice-baked up to 2 days ahead and stored in an airtight container.
Diplomat cream can be made the day before
Lemon simple syrup can be made several days ahead
Try making it with tiramisu filling and chocolate shavings garnish for a different flavor!
