Desserts · Part 3 of 3: Tips & recipe card

Raspberry Rose Lychee Croissant Suprême Tips, FAQ & printable recipe

Name: Raspberry Rose Lychee Croissant Suprême
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 33 min
Cuisine: French
Ingredients: 1 lb all-butter puff pastry, thawed; 2 tbsp raspberry paste or puree; 250 g mascarpone cheese; 100 g lychee puree; 1 tsp rosewater; 1/2 cup seedless raspberry jam; 6 fresh raspberries; 2 tbsp dried organic rose petals; 6 lychee pearls (canned or fresh)

By Clara Weller · Oct 15, 2026

A close-up of a raspberry rose lychee supreme croissant, showing the layered pastry and pink cream filling.

Prep: 45 min
Cook: 18 min
Total: 1 h 33 min
Serves: 6

Includes 30 min resting

Tips for success

For the crispiest croissants, serve them the same day they are filled. If you need to prepare ahead, bake and fill the shells, then store them in the refrigerator for up to 4 hours before adding the toppings.

To reheat, place the filled croissants in a 350°F (175°C) oven for 5 minutes to warm the pastry without melting the cream, then add the fresh toppings.

When piping the fillings, use a piping bag with a small round tip (about 1/4 inch). Insert the tip deep into the hole and fill as you pull out, ensuring even distribution.

If the jam is too thick to pipe, warm it slightly with a splash of water. The lychee cream should be cold but pipeable; if it's too stiff, let it sit at room temperature for 5 minutes.

Variations

Chocolate Lychee: Add 1/4 cup melted dark chocolate to the lychee cream for a rich twist. Omit the raspberry jam and fill with chocolate ganache instead. Top with chocolate shavings and a lychee pearl.
Citrus Rose: Replace the raspberry jam with lemon curd and add 1 teaspoon of orange blossom water to the cream. Garnish with candied orange zest and rose petals.
Matcha Raspberry: Whisk 1 teaspoon matcha powder into the lychee cream for a green tea flavor. Keep the raspberry jam and top with fresh raspberries and a dusting of matcha.
Berry Mascarpone: Swap the lychee puree for strawberry puree and add 1/2 teaspoon vanilla extract. Use strawberry jam instead of raspberry, and top with sliced strawberries and mint leaves.

Storage and make-ahead

Fridge: Keep filled croissants in an airtight container in the refrigerator for up to 2 days. The pastry will soften but still taste great.
Freezer: Freeze unfilled baked shells in a zip-top bag for up to 1 month. Thaw at room temperature, then reheat before filling.
Reheat: Reheat unfilled shells in a 350°F (175°C) oven for 5 minutes to crisp. Filled croissants can be warmed for 3 minutes, but avoid overheating the cream.

Store filled croissants in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly, but the flavor remains delicious.

For longer storage, freeze unfilled baked shells for up to 1 month. To serve, thaw at room temperature, then reheat in a 350°F (175°C) oven for 5 minutes to restore crispness, then fill and decorate.

The lychee rose cream can be made up to 2 days ahead and stored in the refrigerator. The baked croissant shells can be made 1 day ahead and kept in an airtight container at room temperature. Fill and decorate the croissants no more than 4 hours before serving to maintain the best texture.

Serving ideas

Serve the croissants as a luxurious dessert at a dinner party, or as a special treat for brunch with a pot of Earl Grey tea or a glass of champagne. The floral notes pair beautifully with light, fruity teas or a sparkling rosé. For an extra touch, dust with confectioners' sugar just before serving.

These croissants are best enjoyed the day they are filled, when the pastry is crisp and the cream is cold. If serving after refrigeration, let them sit at room temperature for 10 minutes to soften slightly.

They also make a stunning centerpiece for a dessert table—arrange them on a cake stand and garnish with extra rose petals and raspberries.

Frequently asked questions

Can this recipe be made without steel rings?

Yes, you can shape the dough strips into free-form spirals on a baking sheet, but they will spread more and be less tall. Alternatively, use cleaned tuna cans with both ends removed, or large biscuit cutters, to hold the shape.

Why does the puff pastry shrink during baking?

Puff pastry shrinks if it is not cold enough when it goes into the oven, or if it is overworked. Ensure the dough is well-chilled before baking, and avoid stretching it when wrapping around the rings. Also, let the pastry rest in the refrigerator for at least 30 minutes before baking.

Can the filling be made in advance?

Yes, the lychee rose cream can be made up to 2 days ahead and stored in the refrigerator. The raspberry jam can be stored at room temperature or in the fridge. Assemble the croissants no more than 4 hours before serving to keep the pastry crisp.

What is the best way to fill the croissants without making a mess?

Use a piping bag with a small round tip and insert it deep into the hole you made. Fill slowly and pull the bag up as you pipe. For the jam, warm it slightly if it's too thick. This method ensures even filling and minimal leakage.

Can these croissants be frozen after filling?

Freezing filled croissants is not recommended because the cream will become watery and the pastry will lose its crispness. Instead, freeze the baked, unfilled shells and fill them after thawing and reheating.

Recipe card

Raspberry Rose Lychee Croissant Suprême

Prep 45 minCook 18 minRest 30 minTotal 1 h 33 minServes 6

Ingredients

1 lb all-butter puff pastry, thawed
2 tbsp raspberry paste or puree
250 g mascarpone cheese
100 g lychee puree
1 tsp rosewater
1/2 cup seedless raspberry jam
6 fresh raspberries
2 tbsp dried organic rose petals
6 lychee pearls (canned or fresh)

Instructions

Roll the thawed puff pastry on a lightly floured surface into a rectangle about 12 by 16 inches. Brush the surface with a thin layer of raspberry paste, then fold the dough in half and roll again to a 12 by 8 inch rectangle. Cut the dough into 6 strips, each about 2 inches wide. Wrap each strip around a steel ring mold, pressing gently to form a spiral. Place the rings on a baking sheet lined with parchment paper. Refrigerate for 30 minutes.
In a mixing bowl, combine the mascarpone, lychee puree, and rosewater. Whisk until smooth and creamy. The mixture should be thick but spreadable. Cover and refrigerate until needed.
Preheat the oven to 390°F (200°C). Bake the rings with the dough spirals for 18 minutes, until golden brown and crisp. Remove from the oven and let cool in the rings for 5 minutes, then carefully remove the rings and transfer the croissant shells to a wire rack to cool completely.
Using a small piping tip or a skewer, make a hole in the bottom of each croissant shell. Fill a piping bag with the raspberry jam and pipe a small amount into each shell. Then fill another piping bag with the lychee rose cream and pipe a generous amount into the shells, filling them completely.
Top each filled croissant with a fresh raspberry, a sprinkle of rose petals, and a lychee pearl. Serve immediately or refrigerate until ready to serve.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories: 450
Protein: 6 g
Carbohydrates: 45 g
Fat: 28 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.