David Caceres’ Tres Leches Croissant

Ingredients

• 18 g Gelatin powder (Knox)
• 55 g Water (For blooming the gelatin)
• 144 g Heavy cream (1)
• 144 g Sugar (For the mascarpone cream)
• 1 Vanilla bean (Split)
• 432.5 g Mascarpone cheese
• 720 g Heavy cream (2)
• 17 oz Whole milk (For the tres leches syrup)
• 3.5 oz Evaporated milk (Carnation; for the tres leches syrup)
• 3.5 oz Condensed milk (Lechera; for the tres leches syrup)
• 2 cup Water (For the simple syrup)
• 2 cup Sugar (For the simple syrup)
• Strawberries (Diced and sliced; amount as desired)
• Small pre-baked croissants (As many as desired)
• Powdered sugar (For dusting generously; amount as desired)

Steps

1. 1

   Mix the gelatin powder into the measured water and leave it to bloom.

2. 2

   In a small saucepan, combine heavy cream (1) and the sugar for the mascarpone cream. Bring the mixture to a boil, stirring often to prevent scorching.

3. 3

   Add the bloomed gelatin mixture to the boiling cream mixture and continue to boil.

4. 4

   Add the split vanilla bean. Reduce the heat and simmer for 3 minutes, then remove the pan from the heat and let the mixture cool slightly.

5. 5

   In a separate bowl, mix the mascarpone cheese with heavy cream (2).

6. 6

   Add the slightly cooled heavy-cream mixture to the mascarpone mixture. Use an immersion blender to puree until silky and free of clumps.

7. 7

   Cover the mascarpone cream and refrigerate for 24 hours.

8. 8

   Whisk the whole milk, evaporated milk, and condensed milk together to make the tres leches syrup.

9. 9

   In a small saucepan, combine the water and sugar for the simple syrup. Set over medium heat and cook, stirring occasionally with a rubber spatula, until the sugar dissolves and the syrup begins to simmer.

10. 10

    Remove the simple syrup from the heat and let it cool completely.

11. 11

    Preheat the oven to 350°F (175°C). Cut as many pre-baked croissants in half as desired and open each like a book.

12. 12

    Brush simple syrup over the cut sides of the croissants and arrange them cut-side up on a rimmed baking sheet.

13. 13

    Bake the croissants for an additional 7 minutes.

14. 14

    Remove the croissants from the oven and let them cool completely.

15. 15

    Drizzle tres leches syrup over the toasted cut side of each croissant.

16. 16

    Transfer the chilled mascarpone cream to a piping bag and pipe it decoratively onto the croissants.

17. 17

    Top with diced and sliced strawberries.

18. 18

    Place the top half of each croissant over the filling like a sandwich, then dust generously with powdered sugar. Serve alongside family and friends.

Notes

The source does not specify the number or size of croissants, strawberry quantity, or number of servings; serving estimate assumes about eight small croissants. The simple syrup yield and amount used are not specified. The source says to bake the croissants for an additional 7 minutes but does not state the earlier baking time; use pre-baked croissants as listed.

Nutrition per serving

• dessert
• pastry
• American
• make-ahead
• baked
• strawberries
• family gathering