International Croissant Day is approaching, and we suggest you enjoy not just one but many, transforming these beloved puff pastries into a unique and delicious creation: this Baked croissants filled with ricotta cream turned into a quick Ricotta, Almond and Blueberry Pudding that will wow your guests. In this recipe, the croissants become the base of an indulgent, comforting dessert.
To begin, 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 filling, a smooth liquid cream made with almond drink is prepared, enriched with ingredients that enhance the flavors. This mixture is poured over the croissants, creating a perfect union between the dough’s fluffiness and the creaminess of the filling.
The final result is a mock pudding, combining soft layers with the freshness of blueberries, offering a delightful bite. Let’s celebrate International Croissant Day together with this indulgent and original dessert!
Ingredients
For the ricotta frangipane filling:
- 8 croissants (preferably from the day before)
- 75 g unsalted butter, softened
- 75 ml powdered 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 of 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 sliced almonds
- Maple syrup, to taste
Preparation
To make the ricotta cream:
- On a cutting board, slice the croissants in half horizontally and set aside.
- In a bowl, mix the butter and powdered 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, whisk the eggs, almond drink, powdered sugar, vanilla, cinnamon and salt.
- Place the bottom halves of the croissants you cut into a Heritage Rectangular Dish 4.7 L.
- Spread blueberry jam on the croissant bottoms and then add the ricotta frangipane mixture you prepared (be generous with that filling!). Cover with the croissant tops.
- Pour the egg mixture over the croissants and sprinkle with 250 ml 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, loosely cover the pan with aluminum foil without touching the croissants).
- Remove from the oven and let cool slightly. Sprinkle with the remaining almonds and blueberries.
- Dust generously with powdered sugar and, if you like, add a drizzle of maple syrup to taste. Ready to enjoy!
