Imagine this: flaky, buttery croissants filled with zesty lemon cream, topped with luscious blueberry maple syrup. This recipe combines the best of tangy citrus, sweet berries, and the comforting richness of warm pastries. It’s elegant enough for a special brunch but easy enough to prepare any day. Your guests will be amazed by this restaurant-worthy dish, and they’ll never suspect just how simple it is to make.
Ingredients for Warm Croissant Brunch with Lemon Cream and Blueberry Maple Syrup
- 4 medium croissants, split
- 2/3 cup (160 ml) heavy cream, plus 1/2 cup (120 ml), divided
- 1/3 cup (80 ml) sour cream
- 1 tablespoon (15 ml) lemon liqueur (or 1 teaspoon lemon zest as a substitute)
- 1/3 cup (80 ml) good-quality lemon curd
- 2 medium eggs, lightly beaten
- 1/2 teaspoon (3 ml) vanilla extract
- 1 tablespoon (15 g) butter
- 1/2 cup (120 ml) real maple syrup
- 1 cup (150 g) wild blueberries
How to Make Warm Croissant Brunch with Lemon Cream and Blueberry Maple Syrup
- Preheat the oven to 375°F (190°C).
- Prepare the lemon cream: In a bowl, beat together 2/3 cup (160 ml) heavy cream and 1/3 cup (80 ml) sour cream until soft peaks form.
- Add the flavoring: Mix in 1/3 cup (80 ml) lemon curd and 1 tablespoon (15 ml) lemon liqueur (or substitute with lemon zest). Gently fold until smooth and set aside.
- Make the syrup: In a small saucepan, combine 1 tablespoon (15 g) butter, 1/2 cup (120 ml) maple syrup, and 1 cup (150 g) blueberries. Bring to a boil, then reduce heat and simmer gently. Keep warm.
- Prepare the croissants: Slice 4 medium croissants in half horizontally.
- Line a baking pan with parchment paper.
- In a shallow dish, whisk together 2 lightly beaten eggs, the remaining 1/2 cup (120 ml) heavy cream, and 1/2 teaspoon (3 ml) vanilla extract.
- Dip the outer sides of the croissants into the egg mixture, coating evenly.
- Spread the lemon cream mixture onto the cut side of the bottom half of each croissant. Replace the top halves and place the croissants on the prepared baking sheet.
- Bake for 12–15 minutes until the croissants are crisp, golden brown, and heated through.
- Plate and serve: Spoon warm blueberry maple syrup over the croissants and add a dollop of extra lemon cream on the side. For an elegant touch, sift confectioners’ sugar over the plate and garnish with fresh blueberries and thin slices of lemon.
This recipe transforms humble croissants into an unforgettable dish bursting with layers of flavor. The buttery pastry, creamy lemon filling, and sweet-tart blueberry syrup create a delightful harmony that’s perfect for a leisurely brunch or special occasion. Serve these croissants warm, and enjoy the admiring looks from everyone at the table. Just be prepared for them to ask for seconds!
