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During these particularly difficult times, we wanted to let you know that our big La Petite Bretonne family stands united with all our employees and clients.

Both our production facilities are hard at work to meet our customers’ needs. We’ve made sure to put all necessary protective measures into place, because providing employees with a safe work environment is our first priority. Thank you to each and every employee for their commitment and understanding when it comes to working with these new protocols.

Please accept our warmest wishes at this time to all who’ve been affected by COVID-19. Take care, and remember “It’s going to be OK!”.

Your big La Petite Bretonne family

  • For a light snack,
  • a tasty bite or a
  • special morning treat!

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Pumpkin and Micro Croissants® layered cake

  • Portion : 8
  • Preparation : 25 minutes
  • Cooking : 5 minutes

Ingredients
  • 150g of Micro Croissants®
  • 1 L whipping cream 35%
  • 2 t. of vanilla extract
  • 1 ½ cup of pumpkin puree
  • ½ tsp. ground cinnamon
  • ¼ c to t. ground ginger
  • ¼ c to t. ground nutmeg
  • ⅛ c to t. all spices
  • 3 tablespoons of rum
  • 1 ½ cup chopped walnuts
  • 1 ½ cups grated white chocolate

Preparation
  • In a large bowl, whip the cream with an electric mixer until it starts thickening. Gradually add the powdered sugar and continue to whip the mixture until firm pikes start forming. Using a spatula, stir in the vanilla. Transfer 3 cups of whipped cream to a second bowl and stir in the pumpkin puree, cinnamon, ginger, nutmeg and allspice. Reserve both mixtures.
  • Slice 150g Micro Croissants® in half and spread evenly over a baking sheet. Bake 15 minutes at 375 ° F until croissants are flakey.
  • In a hollow presentation bowl (preferably transparent), place one-third of the roasted Micro Croissants® slices. Using a pastry brush, brush the rum on the croissants. Add one-third of the pumpkin whipped cream mixture, one-third of the original mixture, half of the walnuts and half of the white chocolate chips.
  • Repeat this process twice and finish by adding the rest of the white chocolate chips. Cover with plastic wrap and refrigerate for at least an hour before serving.

 

It’s that time of the year! Here is an original and delicious way to serve pumpkin for dessert.

 

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