Ingredients
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6 ea.Hilltop Hearth® Butter Pretzel Croissant
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6 oz.Cross Valley Farms® Fresh Raspberries
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6 oz.Cross Valley Farms Fresh Strawberries
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6 oz.Cross Valley Farms Fresh Blueberries
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1 qt.Glenview Farms® 40% Butterfat Heavy Whipping Cream
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6 oz.Monarch Powdered Sugar 10X Cane
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Vanilla Extract
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2 oz.Monarch Granulated Cane Sugar
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Juice of 1 small lemon
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6 oz.Monarch® Melba Sauce
Preparation
- First bake the croissants, per the instructions on the box.
- Macerate the berries by placing them all in a bowl, and toss with the 2 oz. of granulated sugar and the juice from 1 lemon (add a little bit of the lemon zest if desired). Toss and set aside.
- For the whipped cream, pour the heavy cream in a mixing bowl and whisk in the confectioners sugar. Whip until soft peaks are formed, and then add the vanilla. Continue whisking, until the cream will hold its shape when mounded.
- To assemble simply, take one of the freshly baked croissants and split it in half. Top the bottom piece with a little bit of the whipped cream, then one-sixth of the berry mixture and then top with more whipped cream and place the top half of the croissant nicely on top.
- Serve with a drizzle of the melba sauce and, if desired, dust the top with a little bit more powdered sugar.
Recipe By Scott McCurdy, Director of Culinary, Rosemont, IL
Serves 6