Preparation
Cut the croissants into circles and sprinkle with the ground poppy seeds. Heat the milk with the egg yolk, sugar, vanilla sugar and butter, then pour it over the croissants and carefully turn them over.
For the cream, separate the eggs. Beat the whites until stiff, mix the yolks with the powdered sugar and mascarpone, then fold the foam in loosely.
Place a layer of poppy seed croissants on the bottom of a bowl, add the cream, then more croissants and cream until all the ingredients are used up. Sprinkle the top with poppy seeds or cocoa, if desired, and then refrigerate to set.
Why does it work so well?
The great thing about these transformed desserts is that they are both familiar and new. You don’t have to adapt to completely new flavors, but they still have something unexpected.
Maybe that’s why they quickly become favorites. An old base, a little change, and it gives a different experience, while still retaining what we originally loved.
Recommendation: Here is a super-quick, 10-minute garlic-parmesan zucchini fritter recipe, which is also a big favorite of ours:
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