Go Back
+ servings

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.
Course Breakfast, Brunch
Cuisine American, French
Prep Time 5 minutes
Total Time 5 minutes
Servings 2
Calories 327kcal
Author Michelle



  • 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.


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