Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup
|Categories:||Other Breakfast, Quick & Easy|
|4 md||purchased croissants, split|
|2/3 c||plus ½ cup cream, divided|
|1/3 c||sour cream|
|2 md||eggs, beaten lightly|
|1/3 c||good quality lemon curd|
|1 Tbsp||lemon liqueur|
|1/2 c||real maple syrup|
|1 c||wild maine blueberries|
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DirectionsPreheat oven to 375.
For lemon -cream, beat together 2/3 cup cream with sour cream until soft peaks form.Fold in lemon curd and limoncello (1 teaspoon lemon zest may be substituted).Bring butter, maple syrup, and blueberries to a boil. Simmer gently. Keep warm.Line a baking pan with parchment paper.Whisk egg, remaining ½ cup cream and vanilla in a shallow dish. Dip outer sides of croissants in egg mixture. Spread bottom half of croissant’s cut-side with cream filling; replace top half and place in baking dish. Bake for about 12-15 minutes, until crisp golden brown on outside and heated through.Serve lemon-cream croissants warm with blueberry-maple syrup and additional lemon cream on the side. If desired, Sift plates with confectioner’s sugar and garnish with fresh blueberries and lemon slivers.