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Delicious fillings for your croissants

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Melbourne’s Lune Croissanterie churns out some of the most mouth-wateringly delicious croissants. Owner and pastry chef, Kate Reid, is obsessed with finding the perfect filling to compliment her buttery, flaky, delicious pastry morsels. Here’s some of her favourites served at Lune – some to challenge your palate, and some to send you into a culinary frenzy. Try these at home:

Kate’s experimental croissant fillings

Tiramisu
Coffee creme patissiere with savoiardi biscuits soaked in coffee and marsala, combined with whipped mascarpone (call it a cruffin).

PBJ
Peanut butter creme patissiere with raspberry jam. I’m obsessed with peanut butter and this is a classic combination (another cruffin).

Carbonara
Savoury parmesan, pecorino and pepper creme patissiere with rendered guiancale (roll into escargot form).

Lamb souvlaki
Slow roast shoulder of lamb with greek feta and house made tzatziki (unusual, I know, but but so delicious.).

Sticky date pudding
This is a variation on a theme of the classic almond croissant: fill your croissant with date and walnut frangipane, butterscotch sauce and serve with vanilla bean ice cream.

Macca sacca
This is a twice-baked macadamia frangipane with a seam of salted caramel down the middle.

American BBQ
Amercian BBQstyle beef short rib, served with buttermilk-dressed coleslaw.

Kate’s tried and true favourites to whip up in a jiffy

Lemon curd
Make it yourself or buy it in the store. Always delicious in a croissant.

Raspberry jam
Try adding a cheeky side of whipped chantilly cream.

Ham and gruyere
It’s hard to beat ham and cheese.

What are your favourite croissant fillings? Tell us in the comments below.

Find out more

Read Khoollect’s interview with Kate Reid.

Take a look at Kate’s tips for making croissants at home.

Visit Lune Croissanterie’s website.

Find Lune Croissanterie on Instagram and Facebook.

 

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
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Find out more

Read Khoollect’s interview with Kate Reid.

Take a look at Kate’s tips for making croissants at home.

Visit Lune Croissanterie’s website.

Find Lune Croissanterie on Instagram and Facebook.

 

Find out more

Read Khoollect’s interview with Kate Reid.

Take a look at Kate’s tips for making croissants at home.

Visit Lune Croissanterie’s website.

Find Lune Croissanterie on Instagram and Facebook.

 

Melbourne’s Lune Croissanterie churns out some of the most mouth-wateringly delicious croissants. Owner and pastry chef, Kate Reid, is obsessed with finding the perfect filling to compliment her buttery, flaky, delicious pastry morsels. Here’s some of her favourites served at Lune – some to challenge your palate, and some to send you into a culinary frenzy. Try these at home:

Kate’s experimental croissant fillings

Tiramisu
Coffee creme patissiere with savoiardi biscuits soaked in coffee and marsala, combined with whipped mascarpone (call it a cruffin).

PBJ
Peanut butter creme patissiere with raspberry jam. I’m obsessed with peanut butter and this is a classic combination (another cruffin).

Carbonara
Savoury parmesan, pecorino and pepper creme patissiere with rendered guiancale (roll into escargot form).

Lamb souvlaki
Slow roast shoulder of lamb with greek feta and house made tzatziki (unusual, I know, but but so delicious.).

Sticky date pudding
This is a variation on a theme of the classic almond croissant: fill your croissant with date and walnut frangipane, butterscotch sauce and serve with vanilla bean ice cream.

Macca sacca
This is a twice-baked macadamia frangipane with a seam of salted caramel down the middle.

American BBQ
Amercian BBQstyle beef short rib, served with buttermilk-dressed coleslaw.

Kate’s tried and true favourites to whip up in a jiffy

Lemon curd
Make it yourself or buy it in the store. Always delicious in a croissant.

Raspberry jam
Try adding a cheeky side of whipped chantilly cream.

Ham and gruyere
It’s hard to beat ham and cheese.

What are your favourite croissant fillings? Tell us in the comments below.

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