Pina Colada Croissants
The upgrade we all needed.45 minutes prep
20 minutes cook
Serves 4-6
Ingredients
- 6 Fresh Croissants
- 400 gPineapple
- 75 gSugar
- 50 mlRum (Optional)
- 1/2 LimeLime Juice
- Salt
- 250 gMascarpone
- 250 mlHeavy Cream
- 150 mlCoconut Cream
- 60 gIcing Sugar
- 1 tspCoconut Extract
- 500 gWhite Chocolate
- 200 mlDouble Cream
- Yellow Food Colouring
If you like Pina Coladas then you'll love these, just maybe don't eat them in the rain. We've filled fresh croissants with a coconut mascarpone cream along with a pineapple rum reduction, then coated the whole thing in white chocolate and dessicated coconut.
Method
Over a medium heat simmer diced pineapple, sugar, lime juice and rum with a pinch of salt in a saucepan - then blend to create a pipeable mixture.
In a large bowl combine mascarpone, icing sugar, coconut cream and a pinch of salt. Mix thoroughly and add a tsp of coconut extract for a punchier flavor if wanted/needed. Pour in heavy or double cream and whip to soft peaks.
In the base of the croissant make a slit with a knife and pipe in some of the pineapple reduction then fill completely with the coconut mascarpone cream.
In a heatproof jug pour heated double cream over white chocolate and stir till melted. Pour 1/3 of the mixture into a seperate jug and colour with yellow oil based food colouring.
Pour the melted white chocolate over the croissants followed by a drizzle of the yellow chocolate, then place in the fridge to set. If t your chocolate isn't as pourable as you would like add in more double cream little by little until the right consistency is achieved.
Finally finish with piped coconut cream, pineapple segments and a dusting of dessicated coconut.
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