Raspberry croissant danish with whipped white chocolate custard (recipe in description)

Raspberry lovers, this one’s pure bliss 💕
Flaky croissant danishes filled with fresh raspberry compote and whipped white chocolate custard — sweet, tangy, and melt-in-your-mouth perfect 🥐✨

👉 The croissant dough recipe is on my website — I did 3 single folds, rolled the dough to 9 mm, cut 9 cm circles, proofed, and baked with weights on top to create little wells for the filling.

Here’s how to make the fillings 👇

🍇 Raspberry Compote
• 300 g raspberries (fresh or frozen)
• 60 g sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Optional: ½ tsp vanilla

Simmer everything over medium-low heat for 5–7 min until the berries soften and thicken. For a glossy look, add 1 tsp cornstarch + 2 tsp water while cooking. Cool completely before using.

⸻

🍫 Whipped White Chocolate Custard
• 250 ml whole milk
• 2 egg yolks
• 40 g sugar
• 30 g cornstarch
• 1 tsp vanilla bean paste
• 100 g white chocolate (finely chopped)
• 150 g heavy cream (cold)

1️⃣ Heat milk until just simmering.
2️⃣ Whisk yolks, sugar & cornstarch until smooth. Temper with hot milk, then return to saucepan and cook until thick.
3️⃣ Remove from heat, add white chocolate & vanilla, whisk until glossy.
4️⃣ Cover and chill completely.
5️⃣ Whip heavy cream to soft peaks, then fold gently into custard until airy and smooth.

⸻

✨ To assemble:
Spoon in raspberry compote → pipe whipped white chocolate custard → top with fresh raspberries.

#raspberry #whitechocolate #custard #croissant #danish
#recipe