International Croissant Day is approaching, and we suggest you enjoy not one but many, transforming these beloved puff pastries into a unique and delicious creation: we turn this Baked croissant filled with ricotta cream into a quick Ricotta, Almond and Blueberry Pudding that will make your guests tremble. In this recipe, croissants become the base for an indulgent and comforting dessert .
To start, we fill the croissants with an exquisite mixture of ricotta and almonds, along with blueberry jam that adds that punch of intensity. This combination creates a creamy, aromatic filling that elevates the classic croissant experience to new heights.
Next, accompanying this delicious mixture, a soft liquid almond milk cream is prepared, enriched with ingredients that enhance the flavors. This mixture is poured over the croissants, creating a perfect union between the sponginess of the dough and the creaminess of the filling.
The final result is a false pudding , which combines soft layers with the freshness of blueberries, offering an exquisite bite. Let's celebrate International Croissant Day together with this indulgent and original dessert!
Ingredients
For the ricotta frangipane cream filling:
- 8 croissants (preferably from the day before)
- 75g unsalted butter, softened
- 75 ml icing sugar
- 2 eggs
- 310 ml ground almonds
- 125 ml ricotta
- Zest of 1 orange or lemon
For the recipe
- 4 eggs
- 250 ml almond drink (almond milk, unsweetened)
- ¼ cup powdered sugar
- 10 ml vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (half a glass) blueberry jam
- 2 cups fresh blueberries
- 1/3 cups toasted flaked almonds
- Maple syrup, to taste
Preparation
To make the ricotta cream:
- On a cutting board, cut the croissants in half horizontally and set aside.
- In a bowl, mix the butter and icing sugar until smooth. Add the eggs one at a time until well combined. Stir in the ground almonds, ricotta and citrus zest until smooth. Refrigerate.
Toppings
- In another bowl, beat the eggs, almond drink, icing sugar, vanilla, cinnamon and salt.
- Place the bottoms of the cut croissants in a 4.7L Heritage Rectangular Dish .
- Spread blueberry jam on the bottoms of the croissants and then add the ricotta frangipane mixture you have prepared (be generous with that filling!). Top with croissant tops.
- Pour the egg mixture over the croissants and sprinkle with 250 ml of fresh blueberries. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C.
- Bake, uncovered, for 40 minutes (if the tops of the croissants brown too quickly, cover the pan with aluminum foil, loosely without touching the croissants).
- Remove from the oven and let cool slightly. Sprinkle with the remaining almonds and cranberries.
- Sprinkle icing sugar generously and, if you wish, add a touch of maple syrup, in threads and to your liking. Ready to enjoy!
