Boulangerie Basket Recipe

Selection & Quantity

Choose any two pastries from the list provided (butter croissant, pain au chocolat, almond croissant, muffin, or maple-pecan scone). The ingredient quantities listed are per 2 pieces each; select only the two pieces you'd like to serve in the basket.

Reheating - Butter Croissant / Pain au Chocolat / Almond Croissant

Preheat oven to 350°F (175°C). Place croissants or pain au chocolat on a baking sheet lined with parchment paper, leaving space between items. For frozen pastries, thaw 10–15 minutes first. Bake for 5–8 minutes until warmed through and edges are crisp. For almond croissants, bake 6–9 minutes; after baking, dust with powdered sugar. Avoid microwave if you want to keep flakiness—microwave 10–15 seconds only if short on time.

Reheating - Muffins

Preheat oven to 325°F (160°C). Wrap muffins in foil loosely and heat for 8–10 minutes until warm but not dried out. Alternatively microwave on medium power for 20–30 seconds.

Reheating - Maple-Pecan Scone

Preheat oven to 325°F (160°C). Place scone on a baking sheet and warm for 6–8 minutes. If glazing or maple topping exists, warm gently to avoid melting off nuts. For crisp exterior, broil 30 seconds at the end while watching closely.

Finishing & Plating Pastries

Once warmed, transfer pastries to the serving basket or a platter lined with a clean napkin. If serving almond croissant, dust with the powdered sugar. Place small ramekins of butter and jam alongside the pastries for guests.

Prepare berries: Rinse all berries gently in cold water and drain in a colander. For strawberries, hull and quarter or slice to similar size as other berries so the bowl is uniform.

Make dressing: In a small bowl combine lemon juice (1 tbs), honey or maple syrup (1 tsp) and chopped mint (1 tsp). Whisk briefly until combined.

Toss berries: Place drained berries in a medium mixing bowl. Pour the dressing over the berries and toss gently to coat, being careful not to crush softer berries like raspberries. Taste and add a bit more honey if needed.

Chill: If not serving immediately, refrigerate the berry bowl for up to 2 hours. Do not let sit longer or berries may become watery.

Portion & Serve: Spoon the berry mixture into a small bowl or ramekin sized for a single serving. Garnish with a small mint leaf if desired.

Assemble basket: Line a shallow basket or serving tray with a clean linen or parchment. Place the two warmed pastries attractively on one side and the seasonal berry bowl (in its ramekin) on the other. Add small ramekins of butter and jam beside the pastries.

Final touches: Sprinkle a light dusting of powdered sugar over the almond croissant if used. Offer utensils (small spoon for berries), napkins, and plates. Serve immediately while pastries are warm and berries are fresh.