Small croissant stuffed with blueberries
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Ingredients
- 1 package of Pillsbury croissant preparation (nature)
- 150 ml (3/4 cup) of blueberries jam
- Whipped cream (homemade if possible)
- 250 ml (1 cup) of fresh raspberries
- Chocolate sauce (optional)
Preparation
Side-by-side mode
- Cook croissant with instruction from package. Cool down for 5 minutes.
- On the lenght, from top to bottom, do incision in croissant, without going all the way throught. Stuff with a full tablespoon of jam (up to your taste). Be careful not to stuff too much jam, because the taste will sure be pronounced.
- Garnish with whipped cream. Add few raspberries in the plate and pour a bit of chocolate sauce over it (optional).
Did you know that...
The best way to freeze blueberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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