Sunkist® Grapefruit Croissants

Mousseline

Directions

1. In a sauce pan, scale together the milk, yolk, corn starch, and vanilla.
2. Mix with your blender until there are no more chunks and the preparation is all smooth.
3. Add ¾ tbsp of European butter to the sauce pan.
4. While mixing the preparation constantly, bring it to a boil until you get the first bubble, then count 20 seconds and take it off the heat.
5. Wrap the preparation with plastic wrap directly in contact with the preparation to avoid drying it out.
6. Let it cool down to room temperature.
7. In a mixer add 1 ½ tbsp of European butter, whip it until it becomes white and whipped.

Grapefruit Marmalade

Directions

1. Blanch the Sunkist® Grapefruit peel in salted water 5 times. Rinse the skin and renew the water all 5 times. This is to remove the bitterness of the grapefruit.
2. In a blender, add the blanched Sunkist® Grapefruit peel with 2 ½ tbsp of Sunkist® Grapefruit juice and mix it all together. Then set it to the side
3. Take your remaining 2 1/16 tbsp of Sunkist® Grapefruit Juice and heat it up with the pear purée in sauce pan at 50°C.
4. Mix the pectin and the sugar together and add it to the sauce pan.
5. Bring it to a boil and remove from heat.
6. Cut the butter into cubes and add to the sauce pan, once they are fully melted, mix this preparation to the first preparation from the blender that you set aside.

Assembly

Directions

1. Purchase mini croissants (or regular if that’s your preference).
2. Cut them in half, fill them up with the mousseline.
3. Spread the grapefruit marmalade on top of the closed croissant.
4. You can also add Sunkist® Grapefruit zest to your liking.