Spring symphony: croissant rolls with rhubarb compote and soft semolina custard

Spring symphony: croissant rolls with rhubarb compote and soft semolina custard

Celebrate the essence of spring with these delicious croissants filled with vibrant rhubarb compote, fluffy semolina custard and topped with crunchy almond crumbles. This dessert artfully combines textures and flavors, providing a deliciously layered dining experience. Each component, from the light, buttery croissant to the tangy compote to the creamy custard, complements the others perfectly, making it a must-have spring dessert.


Why you will love this dessert:

  1. Innovative combination: Incorporating the classic puff pastry of croissants with the unique touch of rhubarb compote and semolina custard.
  2. Seasonal delight: Uses rhubarb, a quintessential spring ingredient, offering freshness and a slight acidity.
  3. Textural contrast: replaces the word nice with empty the soft, creamy custard to the crunchy almond topping, this dessert engages all your senses.

Perfect occasion: This dessert is perfect for spring celebrations, such as Mother's Day, Easter brunches, or simply as a weekend treat to enjoy with family and friends. Its elegant appearance and sophisticated flavors make it ideal for any gathering requiring something a little special.

See also  Blackberry Cobbler

Decorating Tips:

  • Sprinkle the top with powdered sugar for a snowy, elegant finish.
  • Garnish with a few fresh mint leaves or lemon zest to add color and enhance the flavors.
  • Serve each roll on individual plates with an extra drizzle of compote or a sprinkle of toasted almonds for added texture.


  • Croissant rolls:
    • 1 box of croissant dough or Danish pastry
  • Stewed Rhubarb :
    • 250 g chopped rhubarb
    • 125 ml cherry or strawberry juice
    • 50g of sugar
    • 12g starch
  • Semolina pastry cream:
    • 20g spelled semolina
    • 250 ml of milk
    • 20g of sugar
    • 1 sachet of vanilla sugar
    • 5g starch
    • 200 ml cream (can be vegan), for whipping
    • 1 sachet of stiffening cream
  • Almond crumble:
    • 25g flour
    • 12g ground almonds
    • 17g of sugar
    • 17g vegan butter
    • A pinch of salt
    • ½ teaspoon of water


  1. Semolina custard:
    • Mix 1 tablespoon of milk with the starch. Bring the rest of the milk to the boil.
    • Mix the semolina, sugar and vanilla sugar and add to the boiling milk. Simmer for 5 minutes, stirring constantly.
    • Add the starch mixture, simmer for another minute, stirring, then cover and let cool.
  2. Stewed Rhubarb :
    • Mix the starch with 2 tablespoons of cherry juice.
    • Cook the rhubarb and sugar in the remaining cherry juice until the rhubarb is softened (about 4 minutes), then stir in the starch mixture.
  3. Almond crumble:
    • Blend all ingredients in a food processor until crumbly, or mix by hand.
    • Bake at 175°C for 10 to 12 minutes.
  4. Croissant rolls:
    • Shape the croissant dough into a hollow in the bottom of a greased muffin tin.
    • Bake at 180°C for 12 to 14 minutes.
  5. Assembly:
    • Whip the cream with the cream stiffener.
    • Briefly stir the semolina cream until smooth and incorporate the whipped cream.
    • Fill the buns with custard, garnish with rhubarb compote and sprinkle with almond crumble.

Enjoy this beautifully crafted spring dessert, perfect to share with your loved ones!

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