If you’re wondering what to do with old croissants, look no further: this eton mess is the perfect solution. Simply crisp the croissants up with some maple syrup and butter, fold some in with whipped cream and layer with mixed berries. This recipe uses a blend of strawberries, blackberries and raspberries, but you can also use the seasonal berries in your area. Not only is this dish perfect for breakfast, brunch or after dinner, but it looks beautiful.

The best part is that you’re not only able to use up stale croissants, but also stretch it for longer. This croissant eton mess can be prepared in the morning or even the night before. Thanks to the whipped cream, the croissant pieces will stay crisp.

Jar filled with croissant, berries and whipped cream

Croissant Eton Mess With Summer Berries

This eton mess is working double duty by using up day-old croissants while being an absolutely delicious brunch dish.

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Equipment

2 Large mixing bowls
microplane
Skillet
Hand mixer or whisk
spatula
serving dish ie. glass jar, rocks glass, dessert bowl or trifle dish

Ingredients

510 g mixed berries 170 g each raspberries, blackberries and strawberries, divided, plus more for garnish
3 tbsp sugar divided
1 tsp lemon zest
1 tbsp lemon juice
3 tbsp unsalted butter
2 croissants roughly torn or cubed
4 tbsp maple syrup
pinch salt
2 cups heavy cream

Instructions

In bowl, mash half the berries. Add remaining whole berries, 1 tbsp of the sugar, lemon zest and lemon juice. Toss gently to combine and set aside.
Melt butter in skillet over medium heat. Add torn croissants and toss to coat in butter. Cook, stirring often, until golden and slightly crispy. Drizzle with maple syrup and toss again to coat. Continue cooking until croissants are deeply golden and crisp, then season with salt. Remove from skillet and transfer to plate to cool.
In large bowl, combine the remaining 2 tbsp sugar with heavy cream. Whisk with hand mixer or by hand until firm peaks form.
Gently fold three-quarters of the crispy croissant pieces into whipped cream.
Spoon layer of berry mixture into bottom of each serving dish (such as jars, rocks glasses or dessert bowls). Top with layer of whipped cream mixture, then repeat layers one or two more times. Garnish with whole berries and the remaining croissant pieces. Alternatively, layer in a large trifle dish to serve a crowd.