Le Continental Léger Recipe

Warm croissants

Preheat oven to 170°C (340°F). Arrange the mini croissants on a baking sheet and warm for 5–7 minutes until the exterior is lightly crisp and interior warm. Do not overbake. Remove and keep warm covered with a clean cloth.

Toast pain campagnard

Lightly toast the 12 slices of pain campagnard until golden at the edges (use a toaster or oven at 180°C/350°F for 4–6 minutes). Keep slices slightly warm or at room temperature for serving.

If using frozen raspberries, thaw and drain excess liquid. Place raspberries in a small saucepan with 1 tablespoon water and cook over medium-low heat until they break down, about 4–6 minutes. Press through a fine sieve into a bowl to remove seeds, pressing with a spoon. You should have about 60–80 g raspberry purée.

In a mixing bowl, place the softened unsalted butter (200 g). Add powdered sugar (40 g), lemon juice (1 tsp), and salt (1/4 tsp). Beat with a hand mixer or by hand until smooth and pale, about 2–3 minutes.

Fold the cooled raspberry purée into the butter until evenly streaked or fully incorporated, depending on desired intensity. Taste and adjust sweetness with an extra teaspoon of powdered sugar if needed. Transfer the beurre de framboise to a small serving dish and chill briefly (15–20 minutes) to firm up slightly, or serve at room temperature for easy spreading.

Rinse all fruit under cold water and pat dry. Hull and quarter strawberries if using; remove stems from grapes and halve if large; leave blueberries whole.

Peel and slice the 2 kiwis into rounds or half-moons and add to the fruit mix. Place all fruit in a medium mixing bowl.

If using, drizzle 1 tablespoon lemon juice and 1 tablespoon honey or agave over the fruit, then gently toss to combine. Taste and adjust sweetness or acidity as desired.

Transfer fruit to a serving bowl and garnish with 8 mint leaves. Keep chilled until serving.

Arrange the warm mini croissants and sliced pain campagnard on a long platter or individual plates. Place the beurre de framboise in a small ramekin on the platter for spreading. Serve the chilled fresh fruit bowl alongside. Provide butter knives or spreaders for the croissants and bread.

Optional: offer additional accompaniments such as plain butter, assorted jams, or a small bowl of Greek yogurt on the side for guests who want alternatives.