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Pumpkin and Micro Croissants® layered cake

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

  • 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

  • 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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