Pandan Cream Croissant with Seasonal Fruit

Ingredients

• 1 croissant

For the Mascarpone cream

• 28 g Mascarpone  cheese

• 1/4 cup (40 g) granulated sugar

• 1 cup (150 g) heavy cream

• 1/4 tsp pure vanilla extract

• 1/4 pandan extract

For the mango purée for topping

• 1 Alphonso mango

Method

For the Mascarpone cream

Chill a large mixing bowl in the fridge (optional, but strongly encouraged). In the bowl, using a hand mixer, or stand mixer, combine Mascarpone cheese and sugar on high speed until completely combined.

Add vanilla and heavy cream, and mix on a low setting until it is mostly combined.

Now increase speed to high and whip until stiff peaks form – it may take a little while, so be patient!

Fit it in a piping bag with the desired tip and frost it in the croissant.

For the mango purée for topping

Blend half an Alphonso mango in the blender. Use the other half to cut small pieces as the topping of the croissant and for a small bite.

Assemble as shown above and relish.