Strawberry and Lemon Croissant Bake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    780

This brunch dish is full of bright flavours, perfect for sharing with friends. The sharp lemon curd goes great with the sweet, fresh strawberry sauce. This recipe does take a little longer to prepare so you could make it the day before and chill in the fridge, reheat covered in foil to prevent burning. For this recipe use a cream that is about 42% - 48% fat content.

recipe updated May 24, 2023

Ingredients

  • Lemon icon
    Lemon
    1
  • Croissant icon
    Croissant
    8
  • Strawberries icon
    Strawberries
    50 g
  • Cornstarch icon
    Cornstarch
    10 g
  • Water icon
    Water
    10 g
  • Lemon juice icon
    Lemon juice
    80 g
  • Caster sugar icon
    Caster sugar
    150 g
  • Egg yolk icon
    Egg yolk
    1
  • Unsalted butter icon
    Unsalted butter
    10 g
  • Whipping cream - 48% icon
    Whipping cream - 48%
    300 g
  • Milk icon
    Milk
    600 g
  • Egg icon
    Egg
    4
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Strawberry purée icon
    Strawberry purée
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Small bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Jug
  • kCook icon Baking dish - large

Step preview

  1. Add cornstarch and water to a clean small bowl
  2. Mix until combined
  3. Attach the Creaming Beater
  4. Add lemon juice, lemon, caster sugar, egg yolk and unsalted butter to the Cooking Chef XL Bowl
  5. Transfer cornflour mixture to Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Cook with splashguard fitted - 5 min, 80°C, Speed 1
  8. Cook with splashguard fitted - 10 min, 65°C, Speed 1
  9. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
  10. Clean Cooking Chef bowl
  11. Attach the Whisk
  12. Add whipping cream - 48% and milk to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted - 2 min, 80°C, Stir 3
  14. Then add egg, caster sugar and vanilla extract to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted - 3 min, Speed 2
  16. Transfer custard to jug then set aside
  17. Add croissant to a clean baking dish
  18. Pour custard into baking dish
  19. Set aside - 30 min
  20. Pre-heat oven - 180°C
  21. Retrieve the croissant bake
  22. Transfer content of medium bowl to baking dish
  23. Scatter strawberries over the baking dish
  24. Bake - 40 min, 180°C
  25. Remove from oven
  26. Drizzle with strawberry purée
  27. Serve
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