Instructions
- The Sear: Split the croissant and lightly toast it in a skillet or on a flat-top grill. You want a crisp exterior to hold the weight of the filling.
- The Pocket: Cut a deep slit to create a pocket. Use the Spredo squeeze pouch to pipe the Duo-Berry Fusion directly into the croissant with surgical precision — no mess, no waste.
- The Fill: Layer the mascarpone and berry fusion inside. The inverted pouch design means no double-dipping into a jar with a cheese-covered knife — maintaining total cross-contamination safety.
- The Finish: Dust with powdered sugar and garnish with fresh berries for a plate that looks like it belongs in a $40-a-plate brunch spot.
Pair this with a local espresso program. The acidity of the Duo-Berry Fusion — strawberry + blueberry — is specifically formulated to cut through the richness of high-fat dairy like mascarpone and butter-heavy pastries. It’s a natural flavour pairing that elevates both components.
