Fresh fruits (kiwi, strawberries, bananas, or your choice)
Powdered sugar
Edible gold leaf (optional)
/ Preparation
Step 1
Cut the croissant dough into triangles of the desired size. Place them on a baking sheet and chill in the refrigerator for 15 to 20 minutes.
Step 2
Prepare the pastry cream : In a saucepan, heat the milk with half a vanilla bean (split) or vanilla extract. In a bowl, whisk the egg yolks with the sugar until pale, then add the flour. Gradually pour the hot milk into the egg mixture while whisking. Return everything to the saucepan and cook over medium heat, stirring constantly until thickened. Remove the vanilla bean, pour the cream into a dish, cover the surface directly with plastic wrap to prevent a skin from forming, and let cool. Once cold, whisk lightly to make it lighter.
Step 3
Place a line of pastry cream along the base of each triangle, leaving about 1 cm free on the edges. Fold the dough carefully over the cream to form a filled crust.
Step 4
Brush the croissants with egg yolk. Bake at 180°C (350°F) for 12 to 15 minutes, until golden. Let cool.
Step 5
During baking, prepare the toppings. For the jam: in a saucepan, combine the raspberries and sugar. Cook over medium heat for 10 to 15 minutes, stirring regularly, until the mixture thickens slightly. Let it cool before use, then slice the fruits into thin rounds or evenly sized pieces for an attractive presentation.
Step 6
Spread some homemade raspberry jam on each cooled croissant. Arrange fresh fruits on top, dust with powdered sugar, and add edible gold leaf if desired.
