Crispy Croissant with Lemon Curd Yoghurt Cream and Berries
Photography Aaron McLean.
You can use slices of brioche or a plain Madeira-style cake in place of the croissants. Sliced fresh peaches, nectarines or plums also make a great topping.
Serves: 4
INGREDIENTS
4 small croissants, halved lengthways (1-2 day-old croissants work best)
3 tablespoons butter, at room temperature
1 teaspoon honey
½ cup cream, softly whipped
½ cup thick plain yoghurt
1 tablespoon icing sugar
1 teaspoon vanilla paste
½ cup lemon curd
1 punnet each blueberries and raspberries
¼ cup slivered almonds, toasted
icing sugar for dusting
METHOD
Combine the butter and honey and spread a thin layer over both sides of each piece of croissant.
Heat a sauté pan to medium-low and add the croissants, cut side down. Cook until a good golden colour then turn over and cook the other side. Place on a cooling rack until ready to use.
Whisk the cream, yoghurt, icing sugar and vanilla together. Add the lemon curd and fold together, leaving it a little streaky.
To serve: Place 2 pieces of cooled croissant on each plate and top with the lemon cream, berries and almonds. Dust with icing sugar.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.