Stuffed Pink Guava Croissant by Chef Ana de Anda of Chef's Roll

Stuffed Pink Guava Croissant

By Chef Ana de Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree.

Stuffed croissants filled with pink guava syrup and a velvety pink guava mousseline made with The Perfect Puree Pink Guava Puree and topped with whipped cream, strawberries, and white chocolate.⁠ 


  • Day old croissant


  1. You can use day-old croissants from your favorite bakery (For a better texture/hold on the croissant) or store-bought.

Ingredients for Pink Guava Mousseline:

Method for Pink Guava Mousseline: 

  1. In a pot, heat puree and half the milk with half the sugar (reserve the rest).
  2. In a bowl whisk the eggs/ yolks with the remaining sugar.
  3. In a separate bowl, mix the remaining milk with the cornstarch.
  4. When the liquid mixture reaches 64C, temper in the egg mixture.
  5. Temper in the corn starch afterwards.
  6. Continue to whisk until mixture thickens and boils.
  7. Strain and whisk on high speed on a mixer, slowly adding the butter.
  8. Whip for 5 minutes.
  9. Let cool completely before using.

Ingredients for Pink Guava Simple Syrup:

Method for Pink Guava Simple Syrup: 

  1. Boils sugar, water and puree.
  2. Let cool.

Ingredients for Whipped Cream:

  • 2 cups Cream
  • ½ cup Sugar

Method for Whipped Cream: 

  1. Whip until medium stiff peaks.
  2. Cut your day-old croissant down the middle horizontally. Soak with pink guava simple syrup. Fill with pink guava mousseline. Close the croissant and top with whipped cream, fresh strawberries, and chocolate.