Crispy Croissant with Lemon Curd Yoghurt Cream and Berries

, from Issue #64. November, 2016
Photography by Aaron McLean.
Crispy Croissant with Lemon Curd Yoghurt Cream and Berries

You can use slices of brioche or a plain Madeira-style cake in place of the croissants. Sliced fresh peaches, nectarines or plums also make a great topping.

Serves: 4


4 small croissants, halved lengthways (1-2 day-old croissants work best)
3 tablespoons butter, at room temperature
1 teaspoon honey
½ cup cream, softly whipped
½ cup thick plain yoghurt
1 tablespoon icing sugar
1 teaspoon vanilla paste
½ cup lemon curd
1 punnet each blueberries and raspberries
¼ cup slivered almonds, toasted
icing sugar for dusting


Combine the butter and honey and spread a thin layer over both sides of each piece of croissant. 

Heat a sauté pan to medium-low and add the croissants, cut side down. Cook until a good golden colour then turn over and cook the other side. Place on a cooling rack until ready to use. 

Whisk the cream, yoghurt, icing sugar and vanilla together. Add the lemon curd and fold together, leaving it a little streaky. 

To serve: Place 2 pieces of cooled croissant on each plate and top with the lemon cream, berries and almonds. Dust with icing sugar.