Raspberry danish with whipped white chocolate custard

Serves 1
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Directions

  1. 1For Raspberry Compote: Simmer raspberries, 60g sugar, lemon juice, lemon zest, and optional vanilla over medium-low heat for 5 7 minutes until berries soften and thicken.
  2. 2Cool raspberry compote completely.
  3. 3For Whipped White Chocolate Custard: Heat milk until just simmering.
  4. 4Whisk egg yolks, 40g sugar, and cornstarch until smooth.
  5. 5Temper the yolk mixture with hot milk, then return to saucepan and cook until thick.
  6. 6Remove from heat, add white chocolate and vanilla, and whisk until glossy.
  7. 7Cover and chill the custard completely.
  8. 8Whip cold heavy cream to soft peaks.
  9. 9Gently fold whipped heavy cream into the chilled custard until airy and smooth.
  10. 10To assemble: Spoon in raspberry compote into the wells of the baked croissant danishes.
  11. 11Pipe whipped white chocolate custard on top of the compote.
  12. 12Top with fresh raspberries.

Ingredients

  • 300 g raspberries (fresh or frozen)
  • 60 g sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.5 tsp vanilla
  • 1 tsp cornstarch
  • 2 tsp water
  • 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)
  • fresh raspberries

Equipment

saucepanwhisk

Tips

  • For a glossy look, add 1 tsp cornstarch + 2 tsp water to the raspberry compote while cooking.
  • Cool compote completely before using.
  • Chill custard completely before whipping heavy cream into it.
Raspberry danish with whipped white chocolate custard | Clip Recipe