This Raspberry Rose Lychee Croissant is inspired by the flavours from the Ispahan macaron created by Pierre Hermé. This croissant is filled with raspberry rose compote, a lychee glaze and adorned with freeze-dried raspberries and rose petals.
When you've got some extra croissants on hand and you're feeling fancy, make these Raspberry Rose Lychee "Ispahan" croissants.
What is Ispahan?
Ispahan refers to a type of rose.
In this recipe, it refers to the flavour of raspberry, rose and lychee, as created by Pierre Hermé.
Why you'll love this recipe
This recipe takes a regular croissant and elevates it to a sophisticated level with minimal effort.
It's a great way to use up any extra croissants that you might have on hand.
The flavours from the raspberry, rose and lychee are floral and robust.
Make the croissants for a special occasion, or just because.
Ingredients you'll need
- croissants: you can use store/bakery-bought or make them yourself
- raspberry rose compote: as an alternative, you can use a jam/jelly
- lychee syrup: I made my own syrup, but you can use a store-bought one if you like
- powdered sugar: also known as icing sugar
- freeze-dried raspberries: you can find these in Whole Foods near the dried fruit and nuts section
- rose petals: crushed; if possible, choose organic, chemical-free culinary rose petals
How to make it
Make the raspberry rose compote.
Make the lychee glaze:
Combine 4 tablespoon of powdered sugar with 4 teaspoon lychee syrup to a small bowl.
Give it a stir.
If the consistency is too loose, add a little more powdered sugar.
Similarly, if it's too thick, adjust with a little more lychee syrup.
Assemble:
Cut a croissant lengthwise in half.
Spread 2 tablespoon of raspberry rose compote inside.
Smear half the lychee glaze on the surface of the croissant.
Decorate with crushed freeze-dried raspberries and rose petals.
Repeat with the remaining croissant.
Serve immediately.
How to serve & store
Serve the Raspberry Rose Lychee Croissant immediately.
If not consuming immediately, you can store the croissant in an airtight container in the fridge for up to 1 day, but note that the texture of the croissant will not be as flaky once refrigerated.
Expert tips & troubleshooting
Plan ahead
Make the raspberry rose compote and lychee syrup ahead of time.
My compote isn't thickening up
If the compote is not thickening up, add a little cornstarch dissolved in 1 tablespoon of water to the mixture.
How to ensure the rose flavour isn't too strong
The floral flavour and aroma of rose water can be quite strong.
If you are not sure, start out with ½ teaspoon of rose water and adjust accordingly.
Can I double the recipe?
You can easily double the recipe to make 4 croissants.
Other recipes you may like
Be sure to check out these recipes:
Easy Double-Baked Almond Croissants
Taro & Pitaya Mochi Croissants
Strawberry Earl Grey Jam (Small Batch)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Raspberry Rose Lychee "Ispahan" Croissant
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 batch Raspberry Rose Compote
- 4 tablespoon powdered sugar
- 4 teaspoon Lychee Syrup
- 2 croissants
Garnish:
- rose petals culinary
- freeze-dried raspberries
Instructions
- Make the raspberry rose compote.
Make the lychee glaze:
- Combine 4 tablespoon of powdered sugar with 4 teaspoon lychee syrup to a small bowl.
- Give it a stir.
- If the consistency is too loose, add a little more powdered sugar.
- Similarly, if it's too thick, adjust with a little more lychee syrup.
Assemble:
- Cut a croissant lengthwise in half.
- Spread 2 tablespoon of raspberry rose compote inside.
- Smear half the lychee glaze on the surface of the croissant.
- Decorate with crushed freeze-dried raspberries and rose petals.
- Repeat with the remaining croissant.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
2pots2cook
Edible flowers are so underrated ! I am so happy to see your beautiful breakfast with raspberries and roses ! Heaven !
Kim | Give it Some Thyme
What a beautiful breakfast to wake up to! Love this flavor combination and the croissant looks super tender and flaky. Great recipe, Michelle!
Ben | Havocinthekitchen
I've never tried Ispahan macaron, but I've used this flavour combination for few other things. I can confirm it's delicious. I also can confirm these croissants looks and sound terrific!
Linsey
Beautiful and exotic croissant! Love the fragrant and the flavour of the roses and raspberries.
David @ Spiced
That croissant looks fantastic! Talk about an elegant breakfast to serve to company...or just for myself. Haha! I wasn't familiar with the Ispahan macaron until just recently when Ben posted about it...and now I see it again. Clearly this is the universe sending me a signal!
Heidi | The Frugal Girls
I get a little weak in the knees for anything raspberry... so I am really loving your raspberry rose compote filling. This is one heavenly croissant you've created!
Raymund | angsarap.net
Wow that's a commerical kitchen made quality! look at that layers on that Croissant
Tasia ~ two sugar bugs
Raspberries are my all time favorite and I love how you elevated the croissants to be absolutely gorgeous!!
Caleb - Never Ending Journeys
Such a lovely and decadent croissant! That raspberry flavor always hits the spot, and the addition of rose and lychee make it look irresistible.
Katherine | Love In My Oven
Oh my goodness these look AMAZING Michelle. That filling. Aaah. I am a sucker for pastries, especially if they're filled!