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.
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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.
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.
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
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.
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Raspberry Rose Lychee "Ispahan" Croissant
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- rose petals culinary
- freeze-dried raspberries
- 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.
- 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.
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.