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.
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.
Notes
Tip: This dessert can be prepared the morning of or the night before. The croissants will stay crisp in the cream.