Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup
Blue Ribbon Recipe
The individual components of this dish are amazing on their own... so imagine how good it is when you put them all together! The Crew and I devoured this dish... and ended up dipping fruit in the leftover cream. Yum! The Test Kitchen
4 mediumpurchased croissants, split
2/3 cplus ½ cup cream, divided
1/3 csour cream
2 mediumeggs, beaten lightly
1/3 cgood quality lemon curd
1 Tbsplemon liqueur
1/2 creal maple syrup
1 cwild maine blueberries
How to Make Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup
- Preheat 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.