Mascarpone Cream Raspberry Croissant
Ingredients
Serve 10 people
- 10 pieces Medium Curved Croissants, baked
- 2dl créme fraice
- 1dl mascarpone cheese
- ½ vanilla bean, split lengthwise
- 1dl whipped cream
- 1/2dl powdered sugar
- Fresh raspberries
- White chocolate for decoration
By Hanne Bojsen, Lantmännen Unibake Denmark
- Scrape seed from the vanilla bean with a sharp knife
- In medium bowl, mix créme fraiche, mascarpone cheese and vanilla seeds
- Add whipped cream
- Add powdered sugar to the filling and mix gently
- Refrigeate filling until ready to assemble the croissants
- Slice the cooled croissants and fill with the mascarpone cream
- Decorate with fresh raspberries and white chocolate
