Real Recipes From Real Home Cooks ®

lemon cream brunch croissants with maple blueberry syrup

(6 ratings)
Blue Ribbon Recipe by
Jess Grearson
Falmouth, ME

This can be made ahead for a delicious birthday brunch or for Mother's Day. It's easy to make but a nice complex flavor and texture combination.

Blue Ribbon Recipe

The individual components of this brunch dish are amazing on their own (just try not to lick the lemon cream bowl clean)... so imagine how good it is when you put them all together! These croissants remind us of something served at a fancy restaurant. No one will guess how easy these are to prepare. The warm buttery croissant oozing with warm lemon curd and combined withe the blueberry maple syrup is a flavor match made in heaven.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For lemon cream brunch croissants with maple blueberry syrup

  • 4 md
    purchased croissants, split
  • 2/3 c
    plus ½ cup cream, divided
  • 1/3 c
    sour cream
  • 1 Tbsp
    lemon liqueur
  • 1/3 c
    good quality lemon curd
  • 2 md
    eggs, beaten lightly
  • 1/2 tsp
  • 1 Tbsp
  • 1/2 c
    real maple syrup
  • 1 c
    wild Maine blueberries

How To Make lemon cream brunch croissants with maple blueberry syrup

  • Cream and sour cream mixed until peaks form.
    Preheat oven to 375. For lemon cream, beat together 2/3 cup cream with sour cream until soft peaks form.
  • Lemon curd and limoncello added to the bowl.
    Add lemon curd and limoncello (1 teaspoon lemon zest may be substituted).
  • Lemon curd and limoncello folded in.
    Fold until smooth.
  • Butter, maple syrup, and blueberries simmering in a saucepan.
    Bring butter, maple syrup, and blueberries to a boil. Simmer gently. Keep warm.
  • Croissants sliced in half.
    Split 4 croissants.
  • Parchment paper on a baking sheet.
    Line a baking pan with parchment paper.
  • Egg, remaining cream, and vanilla whisked together in a dish.
    Whisk egg, remaining 1/2 cup cream, and vanilla in a shallow dish.
  • Dipping part of the croissant in the egg mixture.
    Dip outer sides of croissants in the egg mixture.
  • Cream filling added and top put on the croissant.
    Spread bottom half of croissant’s cut-side with cream filling; replace top half and place in baking dish.
  • Croissants baking in the oven.
    Bake for about 12-15 minutes.
  • Croissants golden brown.
    Until crisp golden brown on the outside and heated through.
  • Blueberry syrup and confectioners' sugar sprinkled on top.
    Serve lemon cream croissants warm with blueberry maple syrup and additional lemon cream on the side. If desired, sift plates with confectioners sugar and garnish with fresh blueberries and lemon slivers.