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Ingredients
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Croissant & base
Fruit
Spreads & finish
Method
Croissant preparation
- 1
Split and toast
Slice each croissant horizontally through the middle so you have a top and bottom half. Lightly butter the cut sides of each half with the 2 tbs unsalted butter (1 tbs per croissant). Toast the croissant halves face-down in a nonstick skillet over medium heat for 2–3 minutes until golden and crisp, or place them under a broiler for 1–2 minutes watching closely to avoid burning.
- 2
If you prefer a warmed interior but not crisp exterior, toast for 1–1.5 minutes only until heated through.
Prepare the berries
- 3
Macerate berries (optional)
In a small bowl combine the quartered strawberries, blueberries, raspberries, lemon juice, and granulated sugar. Gently toss and let sit for 5–10 minutes. This softens the berries and brings out juices that will mingle with the jam.
- 4
Assemble & finish
- 5
Spread
Spread about 1/2 tablespoon of the softened butter evenly on each bottom croissant half. On top of the butter, spread 1 tablespoon of jam across each bottom half (use remaining jam if you like a thicker layer).
- 6
Add berries
Divide the macerated (or fresh) berries evenly between the two croissant bottoms, spooning any berry juices on top of the jam for extra flavor.
- 7
Close and garnish
Place the croissant tops over the berries. Dust each toasted croissant lightly with powdered sugar if using and garnish with 2 fresh mint leaves each.
- 8
Serve immediately while croissants are warm and crisp. Leftovers can be refrigerated in an airtight container for up to 24 hours but will lose crispness.