Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup

Jess Grearson


This can be made ahead for a delicious birthday brunch or for Mother's day. It's easy to make but a nicely complex flavor and texture combination. Sorry my candid picture is not up to the actual beauty of this dish -- can't find my staged shot!

★★★★★ 6 votes
10 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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


1Preheat 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).
2Bring butter, maple syrup, and blueberries to a boil. Simmer gently. Keep warm.
3Line a baking pan with parchment paper.
4Whisk 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.
5Serve 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.

About Lemon-Cream Brunch Croissants with Maple-Blueberry Syrup

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American
Collection: Mother's Day
Other Tag: Quick & Easy