This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Day old croissant
You can use day old croissants from your favorite bakery (For a better texture/hold on the croissant) or store bought.
Pink Guava Mousseline
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
In a pot, heat puree and half the milk with half the sugar (reserve the rest).
In a bowl whisk the eggs/ yolks with the remaining sugar.
In a separate bowl, mix the remaining milk with the cornstarch.
When the liquid mixture reaches 64C, temper in the egg mixture.
Temper in the corn starch afterwards.
Continue to whisk until mixture thickens and boils.
Strain and whisk on high speed on a mixer, slowly adding the butter.
Whip for 5 minutes.
Let cool completely before using.
Pink Guava Simple Syrup
1 cup Sugar
¾ cup Water
¼ cup Pink Guava puree
Boils sugar, water and puree.
2 cups Cream
½ cup Sugar
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.