Stuffed Pink Guava Croissant

Stuffed croissants filled with pink guava syrup and a velvety pink guava mousseline made with The Perfect Puree Pink Guava Puree and topped with whipped cream, strawberries, and white chocolate.⁠

by Chef Ana de Anda

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .

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Croissant

INGREDIENTS

• Day old croissant

METHOD

1. You can use day old croissants from your favorite bakery (For a better texture/hold on the croissant) or store bought.

Pink Guava Mousseline

INGREDIENTS

• 250 g. Milk
• 250 g. The Perfect Puree Pink Guava Puree
• 120 g. Sugar
• 6 ea. Egg yolks
• 1 ea. Egg
• ½ tsp. Vanilla
• 60 g. Cornstarch
• 100 g. Butter

METHOD

1. In a pot, heat puree and half the milk with half the sugar (reserve the rest).
2. In a bowl whisk the eggs/ yolks with the remaining sugar.
3. In a separate bowl, mix the remaining milk with the cornstarch.
4. When the liquid mixture reaches 64C, temper in the egg mixture.
5. Temper in the corn starch afterwards.
6. Continue to whisk until mixture thickens and boils.
7. Strain and whisk on high speed on a mixer, slowly adding the butter.
8. Whip for 5 minutes.
9. Let cool completely before using.

Pink Guava Simple Syrup

INGREDIENTS

• 1 cup Sugar
• ¾ cup Water
• ¼ cup Pink Guava puree

METHOD

1. Boils sugar, water and puree.
2. Let cool.

Whipped Cream

INGREDIENTS

• 2 cups Cream
• ½ cup Sugar

METHOD

1. Whip until medium stiff peaks.

Cut your day old croissant down the middle horizontally. Soak with pink guava simple syrup . Fill with pink guava mousseline. Close croissant and top with whipped cream, fresh strawberries, and chocolate.

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