Raspberry Sugar Mini Croissant Recipe

Preparation

1. Start with already baked, room-temperature mini croissants (perfect for using leftovers). Lightly brush the tops with egg wash.
2. Place the egg-washed croissants in a bowl and gently toss with sugar until evenly coated.
3. Bake at 350°F for 8–9 minutes, or until the sugar is set and lightly caramelized.
4. Remove from the oven, dust with raspberry powder, and allow to cool completely.
5. Using a piping bag, fill the cooled croissants with vanilla cream.
6. Serve immediately for best texture and flavor.

Vanilla Cream

1. In a medium heavy-bottom saucepan, whisk together egg yolks and cornstarch until smooth.
2. Add milk, sugar, and vanilla, whisking until fully combined.
3. Place over medium heat and cook, whisking constantly, until the mixture comes to a boil.
4. Continue cooking for 3 minutes until thick and smooth.
5. Transfer the cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully cooled.
6. Once chilled, whisk until smooth and transfer to a piping bag fitted with a filling or round tip.