Blueberry Lemon Croissant Mascarpone Custard Pastry Bake Tips, FAQ & printable recipe

Tips for success

For the best texture, use croissants that are a day old. They are slightly stale and will absorb the custard without becoming mushy.

If your croissants are very fresh, let them sit out uncovered for a few hours before using. The lemon mascarpone can be made up to 2 days ahead and stored in the refrigerator. Bring it to room temperature before spreading.

When grating the white chocolate, use a box grater and work quickly. If the chocolate starts to melt, pop it in the freezer for a few minutes.

The wild blueberries can be used frozen, but do not thaw them first, as they will bleed into the custard. For a more intense lemon flavor, add a teaspoon of lemon zest to the custard before pouring.

Variations

• Cherry Almond: Swap the blueberries for pitted cherries and the white chocolate for slivered almonds. Add a drop of almond extract to the mascarpone. Omit the lemon glaze and dust with powdered sugar only.
• Raspberry White Chocolate: Use raspberries instead of blueberries and increase the white chocolate to 6 ounces. Add a teaspoon of vanilla bean paste to the custard. The raspberries add a tart contrast to the sweet chocolate.
• Peach Cream: Replace the blueberries with diced fresh peaches and the lemon mascarpone with a vanilla mascarpone (omit lemon zest, add 1 teaspoon vanilla). Reduce the white chocolate to 2 ounces. The peaches soften and release their juices during baking.
• Chocolate Hazelnut: Swap the white chocolate for chopped hazelnuts and the lemon mascarpone for a chocolate mascarpone (add 2 tablespoons cocoa powder). Omit the lemon glaze and dust with cocoa powder instead of powdered sugar. Use a chocolate custard if available.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Freezer

Freeze the unbaked assembled bake for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 minutes.

Reheat

Reheat in a 350°F oven for 10 minutes, or microwave on high for 30 seconds per portion. The texture is best when reheated in the oven.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes, or microwave individual portions for 30 seconds. The texture is best when reheated in the oven to restore crispness.

Assemble the bake completely, cover with plastic wrap, and refrigerate overnight. In the morning, let it sit at room temperature for 30 minutes while the oven heats, then bake as directed, adding 5 to 10 minutes to the baking time. The custard will be fully absorbed, and the bake will be even more flavorful.

Serving ideas

Serve this pastry bake warm, straight from the oven, when the edges are crisp and the center is soft and custardy. Spoon it onto plates and add a drizzle of maple syrup or a dollop of whipped cream if desired.

A side of fresh fruit or a simple green salad can round out the meal. It's also delicious at room temperature, making it a great option for a brunch buffet.

For a special presentation, garnish each serving with a few fresh blueberries and a twist of lemon zest. The glaze and powdered sugar can be added just before serving to keep them looking fresh.

This dish pairs well with coffee, tea, or a glass of cold milk. Leftovers can be enjoyed the next day, but they are best reheated.

Frequently asked questions

Recipe card

Blueberry Lemon Croissant Mascarpone Custard Pastry Bake

Prep 20 minCook 40 minRest 10 minTotal 1 h 10 minServes 8

Ingredients

• 6 large day-old croissants
• 2 lemons
• 4 oz white chocolate, grated
• 8 oz mascarpone cheese
• 1 cup wild blueberries
• 2 cups vanilla custard
• 1/2 cup white lemon glaze
• 2 tbsp powdered sugar

Instructions

1. Heat the oven to 350°F (175°C). Slice the croissants in half horizontally with a serrated knife. Grate the white chocolate on the large holes of a box grater into a bowl. Set aside.
2. Zest and juice one lemon. In a small bowl, stir the lemon zest, 1 tablespoon of lemon juice, and the mascarpone until smooth and spreadable.
3. Arrange half of the croissant bottoms in a single layer in the ceramic dish. Dollop half of the lemon mascarpone over the croissants, then scatter half of the wild blueberries and half of the grated white chocolate. Top with the remaining croissant bottoms, then repeat the layers with the remaining mascarpone, blueberries, and white chocolate.
4. Slowly pour the vanilla custard evenly over the layered croissants, making sure every piece gets moistened. Let the dish sit for 10 minutes so the croissants soak up the custard.
5. Bake in the preheated oven for 35 to 40 minutes, until the custard is set and the top is golden and puffed. The internal temperature should reach 160°F (71°C) in the center.
6. Remove from the oven and let cool for 10 minutes. Drizzle the white lemon glaze over the top, then dust with powdered sugar. Lift out a warm portion and serve.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.