Celebrate the essence of spring with these delightful Croissant Buns filled with vibrant rhubarb compote, fluffy semolina custard cream, and topped with crunchy almond crumbles. This dessert artfully combines textures and flavors, providing a deliciously layered eating experience. Each component—from the light, buttery croissant to the tangy compote and the creamy custard—complements the others perfectly, making this a must-try spring dessert.
Why You’ll Love This Dessert:
- Innovative Combination: Integrating the classic flakiness of croissants with the novel twist of rhubarb compote and semolina custard.
- Seasonal Delight: Utilizes rhubarb, a quintessential spring ingredient, offering freshness and a slight tartness.
- Textural Contrast: From the soft, creamy custard to the crunchy almond topping, this dessert engages all your senses.
Perfect Occasion: This dessert is perfect for spring celebrations, such as Mother’s Day, Easter brunches, or simply as a weekend treat to enjoy with family and friends. Its elegant appearance and sophisticated flavors make it ideal for any gathering that calls for something a little special.
Decoration Tips:
- Dust the tops with powdered sugar for a snowy, elegant finish.
- Garnish with a few fresh mint leaves or a twist of lemon zest to add color and enhance the flavors.
- Serve each bun on individual plates with a drizzle of extra compote or a sprinkle of toasted almonds for added texture.
Ingredients:
- Croissant Buns:
- 1 can of croissant dough or Danish pastry
- Rhubarb Compote:
- 250g rhubarb, chopped
- 125ml cherry or strawberry juice
- 50g sugar
- 12g starch
- Semolina Custard Cream:
- 20g spelt semolina
- 250ml milk
- 20g sugar
- 1 sachet vanilla sugar
- 5g starch
- 200ml cream (can use vegan), for whipping
- 1 packet cream stiffener
- Almond Crumble:
- 25g flour
- 12g ground almonds
- 17g sugar
- 17g vegan butter
- A pinch of salt
- ½ tsp water
Instructions:
- Semolina Custard:
- Mix 1 tbsp milk with the starch. Bring the rest of the milk to a boil.
- Combine semolina, sugar, and vanilla sugar, and stir into the boiling milk. Simmer for 5 minutes, stirring constantly.
- Add the starch mixture, simmer for another minute while stirring, then cover and let cool.
- Rhubarb Compote:
- Mix starch with 2 tbsp of the cherry juice.
- Cook rhubarb and sugar in the remaining cherry juice until the rhubarb softens (about 4 minutes), then stir in the starch mixture.
- Almond Crumble:
- Combine all ingredients in a food processor until crumbly, or mix by hand.
- Bake at 175°C for 10-12 minutes.
- Croissant Buns:
- Shape croissant dough into a hollow at the back of a greased muffin tray.
- Bake at 180°C for 12-14 minutes.
- Assembly:
- Whip the cream with cream stiffener.
- Briefly stir the semolina custard until smooth and fold in the whipped cream.
- Fill the buns with custard, top with rhubarb compote, and sprinkle with almond crumble.
Enjoy this beautifully crafted spring dessert, perfect for sharing with loved ones!
