Indulge in the delicate layers and exquisite flavors of our Raspberry Croissant Danish, complemented by a creamy Whipped White Chocolate Custard. This European-inspired treat combines flaky pastry, a tart raspberry compote, and a luscious custard, making it a perfect centerpiece for any dessert table. Try out this decadent recipe and impress everyone with your pastry prowess.
Ingredients
🥐 Croissant dough recipe available on the author's website
🍇 300g fresh raspberries
🍚 60g sugar
🍋 1 tbsp lemon juice
🍋 1 tsp lemon zest
🍦 ½ tsp vanilla
🌽 1 tsp cornstarch
💧 2 tsp water
🥛 250ml whole milk
🥚 2 egg yolks
🍚 40g sugar
🌽 30g cornstarch
🍦 1 tsp vanilla bean paste
🍫 100g finely chopped white chocolate callets/chips
🥛 150g heavy cream (cold)
🍇 Fresh raspberries for topping
Instructions
1- Prepare Croissant Danish Base:
- Roll out your prepared croissant dough to a 9 mm thickness.
- Cut circles using a 9 cm round cutter.
- Place the circles on a baking sheet lined with parchment paper.
- Proof the dough until it has risen.
- Place small tart tins filled with chickpeas on each dough circle to create a well.
- Bake the danishes until they achieve a golden brown color.
- Remove the baking weights and brush with a clear glaze while warm.
2- Make Raspberry Compote:
- Combine raspberries, sugar, lemon juice, lemon zest, and optional vanilla in a saucepan.
- Simmer over medium-low heat for 5–7 minutes until softened and thickened.
- Add cornstarch mixed with water for a glossy compote.
- Remove from heat and cool completely.
- Strain through a fine-mesh sieve for a smooth texture.
3- Prepare Whipped White Chocolate Custard:
- Heat milk to simmering in a saucepan.
- Separately, whisk egg yolks, sugar, and cornstarch until smooth.
- Temper the egg yolks with a bit of hot milk, then combine back with the remaining milk.
- Cook until the mixture thickens, then remove from heat.
- Stir in white chocolate and vanilla bean paste until melted and smooth.
- Chill the custard completely with plastic wrap on its surface.
- Whip the heavy cream to soft peaks and fold into chilled custard.
- Transfer to a piping bag.
4- Assemble Danish:
- Add raspberry compote into the centers of baked danish.
- Pipe whipped custard over the compote.
- Top with fresh raspberries.
- Optionally, apply a thin raspberry glaze over the raspberries.
Prep Time: Varies depending on croissant dough preparation
Cook Time: 5–7 minutes for compote, until thickened for custard, until golden brown for danish
Total Time: Depends on dough preparation and cooling times
Servings: 8
Equipment:
- Dough cutter
- Baking sheet with parchment paper
- Tart tins with weights (chickpeas)
- Saucepan
- Whisk
- Mixing bowls
- Piping bags
- Fine-mesh sieve
- Oven
- Knife
Cooking Tips
- Ensure full proofing of dough for perfect flakiness.
- Temper egg yolks carefully to avoid curdling.
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Natashas_Baking: https://www.youtube.com/@natashas_baking