Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
"Cream Puff" small croissant buns with Cardamom and Citrus
2021-02-03
https://www.metro.ca/userfiles/image/recipes/pains-brioches-chou-creme-cardamome-agrumes-11486.jpg
PT30M
PT15M
PT45M
Citrus salad :Use a knife to peel the grapefruit and oranges, supreme them and place in a bowl.Add the arils and set aside.In a small bowl, heat the honey and water in the microwave for about 20 seconds. Add the lime juice and zest. Mix.Pour the honey syrup on top of the fruit and mix.Store in the fridge.Cream puffs :Preheat the oven to 400°F.Line a baking sheet with parchment paper or silicone baking mat.On a workspace, slice the top of the brioche breads off. Scoop out a bit of the loaf to form a cavity.Brush the inside and top of the brioche breads with the egg yolk and milk and sprinkle brown sugar on top.Bake in the oven for 15 minutes or until they’re crispy. Let cool completely.Meanwhile, mix the cream, cardamom, and white sugar in a pot.Bring to a boil and immediately remove from the heat.Let cool completely in the fridge before whisking.When the mixture is cool, remove the cardamom pods and whisk until you get stiff peaks.Assembly :Top the base with the cream puff mixture. Add a bit of the citrus salad and the top part of the loaf. Serve immediately.
4
0
0
0
0
citrus salad :
1 grapefruit
2 orange
1/4 cup (60 ml) pomegranate arils
1 tablespoon (15 ml) honey
1/4 cup (60 ml) water
1 tablespoon (15 ml) lime zest
2 tablespoons (30 ml) lime juice
cream puffs:
2 cups (500 ml) whipping cream (35%)
8 cardamom pods, crushed
1/4 cup (60 ml) white sugar
4 Première Moisson small croissant bun
1 egg yolk
1 teaspoon (15 ml) milk
2 tablespoons (30 ml) brown sugar
"Cream Puff" small croissant buns with Cardamom and Citrus
4
Desserts
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
citrus salad :
-
1
grapefruit
-
2
orange
-
1/4 cup
(60 ml)pomegranate arils
-
1 tablespoon
(15 ml)honey
-
1/4 cup
(60 ml)water
-
1 tablespoon
(15 ml)lime zest
-
2 tablespoons
(30 ml)lime juice
-
cream puffs:
-
2 cups
(500 ml)whipping cream (35%)
-
8
cardamom pods, crushed
-
1/4 cup
(60 ml)white sugar
-
4
Première Moisson small croissant bun
-
1
egg yolk
-
1 teaspoon
(15 ml)milk
-
2 tablespoons
(30 ml)brown sugar
Preparation
Citrus salad :
Use a knife to peel the grapefruit and oranges, supreme them and place in a bowl.
Add the arils and set aside.
In a small bowl, heat the honey and water in the microwave for about 20 seconds. Add the lime juice and zest. Mix.
Pour the honey syrup on top of the fruit and mix.
Store in the fridge.
Cream puffs :
Preheat the oven to 400°F.
Line a baking sheet with parchment paper or silicone baking mat.
On a workspace, slice the top of the brioche breads off. Scoop out a bit of the loaf to form a cavity.
Brush the inside and top of the brioche breads with the egg yolk and milk and sprinkle brown sugar on top.
Bake in the oven for 15 minutes or until they’re crispy. Let cool completely.
Meanwhile, mix the cream, cardamom, and white sugar in a pot.
Bring to a boil and immediately remove from the heat.
Let cool completely in the fridge before whisking.
When the mixture is cool, remove the cardamom pods and whisk until you get stiff peaks.
Assembly :
Top the base with the cream puff mixture. Add a bit of the citrus salad and the top part of the loaf. Serve immediately.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
