Whipped Ricotta & Burnt Honey Croissants
Creamy vanilla ricotta layered on a toasted croissant, drizzled with bubbling burnt honey caramel and brightened with lavender and thyme, what more could you want?
Whipped Ricotta & Burnt Honey Croissants
Whipped Ricotta & Burnt Honey Croissants
Whipped Ricotta & Burnt Honey Croissants
Every time I think about this dish I get excited. It’s just so tasty and a really simple way to level up your breakfast or brunch game. No need to wait for a special occasion, a slow, no-plans weekend at home is all the occasion you need.
Whipped ricotta is a deliciously light and creamy topping, I add cream cheese for a little more structure, and vanilla for a sweet accent.
In the world of caramel, burnt honey caramel is one of the easiest to make. Just let some honey and butter bubble for a few minutes and darken in colour, and there you have it!
If you love a good croissant recipe, this Cheesecake Croissant with Berries and Pistachio recipe ticks all the delicious boxes.
What you need to make Whipped Ricotta & Burnt Honey Croissants
How to make Whipped Ricotta & Burnt Honey Croissants
Combine ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. You could also use egg beaters or your whisk and a bit of arm muscle (but you may need the cream cheese to be at room temperature for this). Place whipped ricotta in a piping bag.
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Place onto serving plates, then pipe the ricotta onto the croissant halves in an extremely satisfying side to side pattern.
Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta.
Scatter over lavender and thyme. Let honey cool for a minute or two, eat and enjoy.
Combine ricotta, cream cheese and vanilla paste into a food processor or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. You could also use egg beaters or your whisk and a bit of arm muscle (but you may need the cream cheese to be at room temperature for this). Place whipped ricotta in a piping bag.
Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly.
Place onto serving plates, then pipe the ricotta onto the croissant halves in an extremely satisfying side to side pattern.
Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta.
Scatter over lavender and thyme. Let honey cool for a minute or two, eat and enjoy.
Watch how to make Whipped Ricotta & Burnt Honey Croissants
Watch how to make Whipped Ricotta & Burnt Honey Croissants
Frequently asked questions & tips for Whipped Ricotta & Burnt Honey Croissants
Whipped Ricotta & Burnt Honey Croissants
- 1 croissant, sliced in half to create two open sandwiches
- 100g cream cheese
- 150g ricotta
- 1 tsp vanilla bean paste or extract
- ½ cup honey
- 50g butter
- A couple of lavender flowers
- A couple of sprigs of thyme leaves
- Combine ricotta, cream cheese and vanilla paste into a food processor and or nutri bullet and pulse for 30 seconds to a minute until light and fluffy. Place whipped ricotta in a piping bag
- Gently toast the cut side of the croissant under a grill or broiler, let it cool slightly
- Pipe the ricotta onto the croissant halves and place onto serving plates
- Heat butter in a small pot over a stove until melted and bubbling, let it darken in colour slightly then add in the honey, let it begin to bubble, then drizzle over bubbling honey (be careful it will be hot!) onto the ricotta, and then scatter over lavender and thyme.
- Let honey cool for a minute or two, eat and enjoy.