Recipe Raspberry & Cream Croissants Or Basgels - The Nibble Webzine Of Food Adventures Recipe Raspberry & Cream Croissants Or Basgels
 
 
 
 
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RECIPE: Raspberry & Cream Croissants (Or Bagels)

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[1] For breakfast, snack or dessert, here’s how to celebrate National Raspberries & Cream Day (photo © TruWip).

Whipped Cream & Berries
[2] No time to hand-whip cream? Try Reddi-Wip in Original or Chocolate (photo © Reddi Wip).


[3] Red raspberries are in season in summer, but available all year from greenhouses (photo © Good Eggs).


[4] Seedless raspberry jam adds to the flavor (photo © Smucker’s).


[5] Slivered almonds (photo © Pear’s Snacks).


[6] Almond extract (photo © McCormick).


[7] Beautiful croissants from a French bakery (photo © La Rose Noire).

 

August 7th is National Raspberries and Cream Day, and you can start the day with raspberries and cream.

While a bowl of fresh raspberries and cream is always a delight, we typically make these Raspberries and Cream Croissants (recipe below) for breakfast.

  • You can substitute bagels, biscuits, English muffins, or toast.
  • Or top pancakes, French toast, or waffles with raspberries and cream.
  • Use the recipe as a cookie spread for a snack or dessert, with or without optional mini chocolate chips.
  •  
    The first time we made this recipe, we used hand-whipped cream; the texture is just perfect for spreading.

    This morning, hungry for breakfast, we defaulted to a hack: Reddi-Wip.

    In fact, we had a can of Original Reddi-Wip and a can of Chocolate Reddi-Wip. We had two croissants; both were delish. And we admit to adding some chocolate chips with both.

    The winner, however, was rich, sumptuous mascarpone with raspberries—kind of like raspberry cheesecake.

    Look ahead: regular National Croissant Day is January 30th.
     
     
    > The History Of Croissants

    > The History Of Raspberries Is Below
     
     
    RECIPE: RASPBERRIES & CREAM CROISSANTS (OR BAGELS)

    If you prefer, substitute bagels and switch the whipped cream for whipped cream cheese.

    Ingredients

  • 4 to 6 fresh croissants
  • 3 cups whipped cream, mascarpone, or other topping*
  • 1/2 cup seedless raspberry jam
  • 1-1/4 cups fresh raspberries
  • 1/2 teaspoon almond extract
  • 1/4 cup slivered almonds (substitute pistachios)
  • Optional: chocolate chips (ideally mini chips)
  •  
    Preparation

    1. MIX the whipped cream and almond extract in a large mixing bowl. Gently fold in the raspberry jam until slightly marbled.

    2. SLICE the croissants horizontally and generously spread with the cream. Top with the fresh raspberries and a scattering of slivered almonds and optional chips.

    TIP: If the raspberries are too plump such that you can’t easily eat the croissant, first cut them in half.

    We adapted this recipe from TruWhip, a dairy-free whipped topping.
     
     
    NO FRESH RASPBERRIES? NO WHIPPED CREAM?

    Try these variations:

  • For the whipped cream: clotted cream/Devon cream, cream cheese, crème fraîche, mascarpone, sour cream, Greek yogurt (plain or vanilla) (more about these products).
  • For a snack or dessert: vanilla ice cream.
  • For the raspberries: a layer of raspberry jam or preserves, frozen raspberries.
  •  
     
    NO RASPBERRY JAM?

    Fold the puréed raspberries into the whipped cream, skip the jam, or use another fruit jam.
     
     
    THE HISTORY OF RASPBERRIES

    It is believed that red raspberries originated in Turkey and spread throughout Mediterranean Europe.

    Records of raspberry domestication are found in the 4th-century writings of Palladius, a Roman agriculturist, and seeds have been discovered at Roman forts in Britain (Romans planted Mediterranean fruits throughout their Empire).

    In Medieval Europe, wild berries were considered both medicinal and utilitarian. Their juices were used in paintings and illuminated manuscripts.

    At first, raspberries were a food of the rich. King Edward I (1272 – 1307) called for the broader cultivation of berries. By the 17th century, British gardens “were rich with berries and berry bushes” [source]. By the 18th century, berry cultivation practices had spread throughout Europe.

    Over time, superior strains were bred into the plants that we know today.

    Explorers and settlers in North America found Native Americans eating a wild black raspberry: firmer, but not as sweet as the red raspberry of Europe, and with more seeds. They planted the red raspberry seeds they brought from Europe.

  • In 1761, George Washington began to cultivate berries in his extensive gardens at Mount Vernon.
  • The first commercial nursery plants were sold by William Price in 1771.
  • Black raspberries were not cultivated until the 1800s. Even today, they remain a less popular variety of raspberry.
  • By 1867 over 40 different varieties were known.
  • Gold raspberries are a natural mutation of the red raspberry. There is also a pink raspberry mutation. They join the conventional red and black/purple raspberries.
  •  
    Today, 90% of U.S. raspberries are grown in California, Oregon, and Washington. Washington accounts for over 70% of the U.S. production of frozen red raspberries.

    Raspberry’s name may derive from the Middle English raspise, a sweet rose-colored wine, or from raspoie, meaning “thicket,” of Germanic origin. Or, it may come from the old English rasp (a coarse file), referring to the berry’s rough surface [source].
     
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    *You can use plain or sweetened yogurt, cottage cheese, or whipped cream cheese, for example.
     

     
     
     
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