Peach Melba croissant

Method

Bring a burst of summer flavour to your pastry counter with these elegant Raspberry & Peach Croissants. Layers of fruity raspberry filling, soft peach-infused cream, and fresh raspberries are tucked inside buttery croissants and finished with a drizzle of Valrhona Inspiration Raspberry. Perfect for showcasing seasonal flavours or adding a colourful twist to your viennoiserie range.

Ingredients

• 6 croissants
• 400ml double cream
• Q.S. Kessko Peach Flavour Compound
• 50g icing sugar
• 100g raspberry filling
• Q.S Fresh raspberries
• 50g Valrhona Inspiration Raspberry

Method

1. Slice the croissants in half and spread a layer of raspberry filling on the bottom half of each.
2. In a stand mixer, whisk the cream with 30g of icing sugar and your desired amount of peach flavour compound until soft peaks form.
3. Fit a piping bag with a star nozzle and fill it with the peach cream.
4. Pipe the cream over the raspberry filling on each croissant base.
5. Add a few fresh raspberries, then place the top half of the croissant back on.
6. Temper the Valrhona Inspiration Raspberry and drizzle over the top of each croissant.
7. Finish with a light dusting of the remaining icing sugar.

Like this recipe? Why not swap the Kessko Peach Flavour Compound for Colac Lemon Flavour Compound to give your bake a zesty twist.