Raspberry Rose Lychee "Ispahan" Croissant
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.
Servings 2
Calories 327kcal
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
Calories: 327kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 270mg | Potassium: 71mg | Fiber: 1g | Sugar: 28g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg